Idaho® Potato Spinach Lasagne

Ingredients:

  • 15 cups dehydrated Idaho potato slices
  • Tomato sauce (recipe follows)
  • Spinach-ricotta Filling (recipe follows)
  • 2-1/2 cups grated part-skim Mozzarella cheese
  • Tomato Sauce
  • 2-1/2 cups chopped onions
  • 3 tablespoons minced garlic
  • 1/4 cup olive oil
  • 3-1/2 cups canned whole peeled tomatoes
  • 7-1/2 cups tomato sauce
  • 3/4 cup tomato paste
  • 1 tablespoon basil
  • 1 tablespoon sugar
  • 2 teaspoons oregano
  • 2 teaspoons red wine vinegar
  • Spinach-Ricotta Filling
  • 2-1/2 cups frozen chopped spinach
  • 2 quarts grated part skim Mozzarella cheese
  • 1 quart part skim Ricotta cheese
  • 3 eggs
  • 1/3 cup lowfat milk
  • 2/3 cup grated Parmesan cheese
  • 3 tablespoons minced garlic
  • 2 tablespoons basil
  • 1 teaspoon salt

Directions:

  1. Bring a large saucepan of water to a low boil.
  2. Add potato slices and simmer 15 minutes, or until tender.
  3. Drain will.
  4. Spread bottom of hotel pan with 2-1/2 cups Tomato Sauce. Top with 1/3 of the cooked potatoes (approximately 4-1/3 cups). Top with 1/3 Spinach-Ricotta Filling (approximately 3-3/4 cups).
  5. Repeat layering pattern twice.
  6. Spread top with remaining tomato sauce and sprinkle evenly with Mozzarella.
  7. Cover with foil and bake for 1 hour at 400 degrees F.
  8. Remove foil and bake 20 more minutes.
  9. Remove from oven and let sit 15 minutes before serving.
  10. To serve: Cut lasagne in 24 pieces (approximately 8 oz. each). Lift each piece with a spatula onto a dinner plate.
Tomato Sauce
  1. Sauté onions and garlic in olive oil in a stockpot over medium heat, 5 minutes, or until softened.
  2. Coarsely chop tomatoes. Add to onions along with any liquid.
  3. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer 20 minutes.
Spinach-Ricotta Filling
  1. Drain Spinach.
  2. Mix with remaining ingredients until well combined.
Print Recipe

Yield: 24 servings

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