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