Это предварительный просмотр рецепта "Potato Spinach Lasagna".

Рецепт 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.

Рейтинг: 4/5
Avg. 4/5 1 голос
  США American
  Порций: 4 Servings

Хорошо сочетается: rustic whole grain bread

Wine and Drink Pairings: sparkling water

Ингредиенты

  • 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)

Инструкции

  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.