Potato Lasagna

Name: Potato Lasagna
Ingredients: 10 small red potatoes, thinly sliced; 10 baby carrots, sliced; 1 large green bell pepper, chopped; 1/2 Vidalia onion, chopped; 3 cloves garlic, chopped; 2 cups baby spinach leaves; 1/4 cup shredded smoked Gouda cheese; 1 1/2 cups shredded mozzarella cheese; 1/2 cup shredded sharp Cheddar cheese; salt and pepper to taste; 1 (14 ounce) jar vodka marinara sauce

11 ingredients

4 steps

Ingredients

10 small red potatoes, thinly sliced
10 baby carrots, sliced
1 large green bell pepper, chopped
1/2 Vidalia onion, chopped
3 cloves garlic, chopped
2 cups baby spinach leaves
1/4 cup shredded smoked Gouda cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded sharp Cheddar cheese
salt and pepper to taste
1 (14 ounce) jar vodka marinara sauce

Directions

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2

In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
3

Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
4

Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.