Esta es una exhibición prevé de cómo se va ver la receta de 'Potato Spinach Lasagna' imprimido.

Receta Potato Spinach Lasagna
by Racheal Werner (Colorado Potato Administrative Committee)

Potato Spinach Lasagna

A unique and flavorful meat-free lasagna layered with sliced potatoes instead of noodles.

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 4 Servings

Va Bien Con: rustic whole grain bread

Wine and Drink Pairings: sparkling water

Ingredientes

  • 7 small red Colorado potatoes
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 T olive oil
  • 3 oz fresh baby spinach (about 3 1/2 cups)
  • 3/4 cup non-fat ricotta or cottage cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • 2 T grated Parmesan cheese
  • 1 egg, beaten 1 1/2 cups no-salt-added or sodium-reduced pasta sauce (about 1/2 of a 24-oz. jar)

Direcciones

  1. Preheat oven to 375 F. Bring water to a boil in large sauce pan. Thinly slice potatoes, add to boiling water and cook 5 minutes; drain and rinse with cool water; drain again. Heat olive oil in medium skillet, add onions and garlic; saute about 2-3 minutes until just starting to brown. Add spinach, saute 1 more minute. Remove from heat and drain off liquid. In a medium bowl, mix cheese with egg until well blended. Add layers to 8" square baking dish as follows, using about 1/4 of each: pasta sauce, potato slices, sauteed spinach mixture and cheese mixture. Repeat layers until all ingredients are used. Cover with foil. Bake about 35-40 minutes. Remove foil and bak additional 10 minutes until cheese is melted.