Potato Spinach Lasagna

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

• Prep: 35 min
• Cook: 45 min
• Total: 1 hr 20 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.05/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• High-Protein
• Pescatarian

Tags

• bake
• savory
• healthy
• comfort food
• crowd-pleaser

Ingredients

• 7 red potatoes (small)
• 0.5 cup onion (chopped)
• 2 clove garlic (minced)
• 1 tablespoon olive oil
• 3 ounce baby spinach (fresh)
• 0.75 cup ricotta cheese (non-fat)
• 0.75 cup mozzarella cheese (part-skim, shredded)
• 2 tablespoon Parmesan cheese (grated)
• 1 egg (beaten)
• 1.5 cup pasta sauce (no salt added)

Instructions

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

Nutrition (per serving)

• Calories: 433
• Protein: 20.1 g
• Carbohydrates: 58.5 g
• Fat: 14.2 g
• Fiber: 6.4 g
• Sodium: 306 mg
• Saturated Fat: 6.3 g
• Sugar: 8.2 g
• Cholesterol: 82 mg