Potato Spinach Lasagna

65 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 7small red potatoes
• ½ cupchopped onion
• 2garlic cloves, minced
• 14.8 mlolive oil
• 3 ozfresh baby spinach
• ¾ cupnon-fat ricotta cheese
• ¾ cuppart-skim shredded mozzarella cheese
• 29.6 mlgrated Parmesan cheese
• 1beaten egg
• 1½ cupsreduced-sodium pasta sauce

How to cook it

1. Preheat the oven to 375 °F and bring a large pot of water to a boil.
2. Slice the red potatoes thinly, drop them into the boiling water, and parboil for 5 minutes.
3. Drain the potato slices thoroughly, rinse them with cold water to halt the cooking, and drain once more.
4. Warm the olive oil in a skillet over medium heat, add the onion and minced garlic, and cook for 2 to 3 minutes until lightly browned.
5. Toss in the baby spinach, cook for 1 minute until wilted, then take the pan off the heat and discard any excess moisture.
6. Combine the ricotta, mozzarella, Parmesan, and beaten egg in a bowl, stirring until uniformly blended.
7. In an 8-inch square baking pan, build the lasagna by layering roughly one-fourth of the pasta sauce, followed by potato slices, the spinach mixture, and the cheese mixture.
8. Continue layering in the same order until all prepared ingredients are layered into the dish.
9. Tightly tent the dish with aluminum foil and bake for 35 to 40 minutes.
10. Uncover the baking dish and return it to the oven for another 10 minutes until the cheese is fully melted and bubbling.

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