Potato Lasagna
Potato Lasagna is an moderately easy dinner. Made with 10 oz. frozen chopped broccoli, thawed, 15 oz. ricotta or dry cottage cheese, 1 c. shredded carrot, 1/2 c. minced green onion and 1 tsp. dried whole marjoram, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Press broccoli between paper towels until barely moist. Combine broccoli, Ricotta cheese and next 4 ingredients in a medium bowl; stir well.
Set aside.
Coat an 11 x 7 x 2-inch baking dish with cooking spray.
Place 1/3 of potato slices in bottom of dish.
Spread half of broccoli mixture; sprinkle with half of Mozzarella cheese.
Repeat layers and top with remaining potato slices and sprinkle with Parmesan cheese. Cover and bake at 375Β° for 30 minutes.
Uncover and bake an additional 55 minutes or until potato is tender and top is golden.
Let stand 10 minutes before serving.
Yield
8 servings (194 calories per serving).
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