Potato Lasagna

Name: Potato Lasagna
Ingredients: 10 oz. frozen chopped broccoli, thawed; 15 oz. Ricotta or dry cottage cheese; 1 c. shredded carrot; 1/2 c. minced green onion; 1 tsp. dried whole marjoram; 1/2 tsp. fresh ground pepper; vegetable cooking spray; 5 large red potatoes, peeled and thinly sliced (about 2 1/4 lb.); 1 1/2 c. shredded part-skim Mozzarella cheese; 1/2 c. freshly grated Parmesan cheese

10 ingredients

10 steps

Ingredients

10 oz. frozen chopped broccoli, thawed
15 oz. Ricotta or dry cottage cheese
1 c. shredded carrot
1/2 c. minced green onion
1 tsp. dried whole marjoram
1/2 tsp. fresh ground pepper
vegetable cooking spray
5 large red potatoes, peeled and thinly sliced (about 2 1/4 lb.)
1 1/2 c. shredded part-skim Mozzarella cheese
1/2 c. freshly grated Parmesan cheese

Directions

1

Press broccoli between paper towels until barely moist. Combine broccoli, Ricotta cheese and next 4 ingredients in a medium bowl; stir well.
2

Set aside.
3

Coat an 11 x 7 x 2-inch baking dish with cooking spray.
4

Place 1/3 of potato slices in bottom of dish.
5

Spread half of broccoli mixture; sprinkle with half of Mozzarella cheese.
6

Repeat layers and top with remaining potato slices and sprinkle with Parmesan cheese. Cover and bake at 375° for 30 minutes.
7

Uncover and bake an additional 55 minutes or until potato is tender and top is golden.
8

Let stand 10 minutes before serving.
9

Yield:
10

8 servings (194 calories per serving).