Potato Spinach Lasagna Recipe
A unique and flavorful meat-free lasagna layered with sliced potatoes instead of noodles.
Servings: 4 Servings
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Ingredients
- 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)
Directions
- 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 76 | 61% |
| Total Fat 8.64g | 11% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 83mg | 3% |
| Potassium 182mg | 5% |
| Total Carbs 4.21g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.06g | 1% |
| Protein 7.74g | 12% |
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