Potato Spinach Lasagna

Name: Potato Spinach Lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Ingredients: 7 small, thinly sliced Red Potato; 1 1/2 cups, no salt added pasta sauce Tomato (Puree, Canned); 3/4 cup, non-fat Ricotta Cheese (Whole Milk); 3/4 cup, part-skim, shredded Mozzarella Cheese; 2 tablespoons, grated Parmesan Cheese (Grated); 3 oz, fresh (about 3 1/2 cups) Spinach (Baby); 1/2 cup, chopped Onions (Yellow); 2 cloves, minced Garlic; 1 tablespoon Olive Oil (Extra Virgin); 1, beaten Egg (Whole, Raw)

Lasagna with thin potato slices instead of pasta, layered with spinach and three cheeses — 18 g of protein a serving.

430kcal per serving

18.2gprotein

53.9gcarbs

15.7gfat

313 mgsodium

Sodium is calculated without salt added to taste.

Per 1 serving of 4 — 1/4 of the dish. Estimated; may vary.

Prep25 min

Cook50 min

Total75 min

Makes4 servings

DifficultyMedium

Potato spinach lasagna: thin slices of red potato stand in for pasta, layered with no-salt pasta sauce, baby spinach, ricotta, mozzarella and Parmesan. A quarter of the dish is about 430 calories with 18 g protein and 7 g fibre, and it is naturally gluten-free.

Slice the potatoes as thinly and evenly as you can, a mandoline if you have one, so every layer cooks through at the same time. Sauté the onion and garlic and wilt the spinach before layering; raw spinach releases water in the oven and makes the lasagna wet.

Let it rest ten minutes out of the oven before cutting or the layers slide. It keeps three days in the fridge and reheats well in portions, which makes it a good cook-once dinner for the week.

Ingredients

Amounts below make 4 servings, one serving is 1/4 of the dish.

Red Potato7 small, thinly sliced (966 g)
Tomato (Puree, Canned)1 1/2 cups, no salt added pasta sauce (368 g)
Ricotta Cheese (Whole Milk)3/4 cup, non-fat (186 g)
Mozzarella Cheese3/4 cup, part-skim, shredded (84 g)
Parmesan Cheese (Grated)2 tablespoons, grated (10 g)
Spinach (Baby)3 oz, fresh (about 3 1/2 cups) (85 g)
Onions (Yellow)1/2 cup, chopped (80 g)
Garlic2 cloves, minced
Olive Oil (Extra Virgin)1 tablespoon (14 g)
Egg (Whole, Raw)1, beaten

Cook’s tips

Slice the potatoes thin and even; thick slices stay firm while the rest of the dish is done.
Wilt the spinach and drain it before layering, or the lasagna turns watery.
Cover with foil for the first 40 minutes, then uncover to brown the cheese.
Rest ten minutes before cutting. Leftovers keep three days refrigerated; reheat to 165°F.
Contains: milk (ricotta, mozzarella, Parmesan), egg.
For dairy-free, use a cashew ricotta and skip the mozzarella and Parmesan; the dish is already gluten-free.

Method

Wash your hands and all surfaces before you start.
Preheat the oven to 375 °F and bring a large pan of water to a boil.
Slice the potatoes thinly, add them to the boiling water and cook 5 minutes. Drain, rinse with cool water and drain again.
Heat the olive oil in a medium skillet, add the onion and garlic and sauté 2 to 3 minutes, until just starting to brown.
Add the spinach and sauté 1 more minute, then take off the heat and drain off any liquid.
Mix the ricotta, mozzarella, Parmesan and beaten egg in a medium bowl until well blended.
Layer about a quarter of each into an 8-inch square baking dish: pasta sauce, potato slices, spinach mixture, cheese mixture.
Repeat the layers until everything is used up.
Cover with foil and bake 35 to 40 minutes.
Remove the foil and bake 10 minutes more, until the cheese is melted and lightly browned.