Vegetarian Potato Lasagna |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I'm always looking for an easy low-fat lasagna recipe, and I think this would work well. It also sounds pretty healthy, and a great one-dish meal for sure. You can use either whole milk ricotta or low-fat. If you'd prefer you could also use a marinara sauce with meat. Developed by Helene Henderson from her cookbook The Swedish Table. Ingredients:
2 cups water, salted |
3 cups baby spinach, washed (5 1/4 ounce bag) |
2 cups low-fat ricotta cheese (15 ounce container) |
1 bunch fresh flat-leaf parsley, chopped |
1 lemon, zest of |
1/2 cup parmesan cheese, freshly grated, divided |
2 lbs russet potatoes, peeled and cut into rectangular blocks (2 large) |
1 tablespoon butter |
2 cups marinara sauce, homemade or 2 cups marinara sauce, purchased |
salt and pepper, to taste |
Directions:
1. Preheat oven to 400 Fahrenheit.
2. In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
3. Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
4. With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
5. Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
6. Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
7. Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
8. Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.
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