Makes: 4 Servings

Cook Time: 45 minutes

Preparation Time: 30 minutes

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

Ingredients

• 7 small red potatoes
• 1/2 cup onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 3 ounces Fresh Baby Spinach (about 3 1/2 cups)
• 3/4 cup non-fat ricotta cheese (or cottage cheese)
• 3/4 cup Part-skim mozzarella cheese (shredded)
• 2 tablespoons Parmesan cheese (grated)
• 1 egg (beaten)
• 1 1/2 cups reduced sodium pasta sauce (about 1/2 of 24-oz jar)

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Bring water to a boil in large sauce pan.
3. Thinly slice potatoes, add to boiling water and cook 5 minutes, drain and rinse with cool water; drain again.
4. Heat olive oil in medium skillet, add onions and garlic; sauté about 2-3 minutes until just starting to brown.
5. Add spinach, sauté 1 more minute.
6. Remove from heat and drain off liquid.
7. In a medium bowl, mix cheese with egg until well blended.
8. 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. 
9. Repeat layers until all ingredients are used.
10. Cover with foil.
11. Bake about 35-40 minutes.
12. Remove foil and bake an additional 10 minutes until cheese is melted. 

Source: Produce for Better Health Foundation

Nutrition Information