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New Potato Lasagna

Posted by on Feb. 5, 2009 at 4:05 PM
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New Potato Lasagna

1-1/2 pounds California New Potatoes (long white,
round red, Yukon
gold or russet), cut unpeeled in half lengthwise and
sliced 1/4 inch
thick

1 container (10 ounces) prepared Alfredo sauce

1 container (6 ounces) prepared pesto

1 box (10 ounces) frozen spinach, defrosted and
squeezed dry

1 pound (4 cups) shredded provolone or mozzarella
cheese, divided
usage

1 container (15-16 ounces) low-fat ricotta cheese

2 large eggs, beaten

1/2 cup grated Parmesan cheese

3 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1 jar (8 ounces) sun-dried tomatoes in oil, drained
well and coarsely
chopped
Preparation
Spray a 9- by 13-inch glass baking dish with nonstick
cooking spray.

Layer half of the sliced new potatoes in bottom of
pan.

In small bowl combine Alfredo and pesto sauces. Spread
1 cup of the
sauce mixture over potatoes. Distribute dry spinach
over sauce and
top with 1-1/3 cups provolone or mozzarella cheese.

In bowl blend ricotta, eggs, Parmesan, cornstarch,
salt, pepper and
nutmeg. Spread over spinach. Top with 1-1/3 cups
provolone cheese.
Distribute sun-dried tomatoes over cheese. Top with
remaining sliced
potatoes. Spread with remaining 1 cup sauce. Cover
with foil and bake
in preheated 350°F oven for 45 minutes. Uncover and
sprinkle with
remaining 1-1/3 cups cheese and bake additional 20 to
25 minutes
until cheese is browned and lasagna is bubbly. Let
stand for 15
minutes and serve.

Makes 12 servings.

 


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by on Feb. 5, 2009 at 4:05 PM
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