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Potato Spinach Lasagna

Potato Spinach Lasagna
45 Min

This dish is sort of like a mashup between scalloped potatoes and your favorite vegetarian lasagna. It's a Potato Spinach Lasagna, and it features layers of hearty sliced potatoes and lots of yummy cheese and sauce!

What You'll Need

  • 1 package frozen chopped spinach, thawed
  • 3 pounds Idaho potatoes, washed, peeled and cut into 1/4-inch-thick slices, then cut again lengthwise
  • 2 tablespoons olive oil
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon salt
  • 1 (24-ounce) jar prepared pasta sauce
  • 1/2 cup grated Parmesan cheese
  • 1 (8-ounce) package shredded part-skim mozzarella cheese

What to Do

  1. Preheat oven to 375 degrees F. Coat a large casserole dish with cooking spray.
  2. In a saucepan, cook spinach according to package directions, about 5 minutes; drain and squeeze out excess liquid. Set aside.
  3. In a large bowl, combine potato slices and olive oil; toss to coat. Add garlic, oregano, basil, and salt; toss to coat.
  4. In prepared casserole dish, coat bottom with 1/3 sauce, 1/3 potatoes, 1/3 spinach, 1/3 Parmesan, and 1/3 mozzarella. Repeat layers 2 more times.
  5. Bake uncovered 45 minutes, or until potatoes are tender.

Check This Out!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 420
  • Calories from Fat 150
  • Total Fat 17g 26 %
  • Saturated Fat 6.5g 32 %
  • Trans Fat 0.0g 0 %
  • Protein 20g 41 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 30mg 10 %
  • Sodium 1,263mg 53 %
  • Total Carbohydrates 49g 16 %
  • Dietary Fiber 9.2g 37 %
  • Sugars 9.5g 0 %

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