Potato Spinach Lasagna

Potato Spinach Lasagna
Source: https://www.myplate.gov/recipes/myplate-cnpp/potato-spinach-lasagna


7 small red potatoes
1/2 cup onion (chopped)
2 cloves garlic (minced)
1 tablespoon olive oil
3 ounces Fresh Baby Spinach (about 3 1/2 cups)
3/4 cup non-fat ricotta cheese (or cottage cheese)
3/4 cup Part-skim mozzarella cheese (shredded)
2 tablespoons Parmesan cheese (grated)
1 egg (beaten)
1 1/2 cups reduced sodium pasta sauce (about 1/2 of 24-oz jar)


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Bring water to a boil in large sauce pan.
  3. Thinly slice potatoes, add to boiling water and cook 5 minutes, drain and rinse with cool water; drain again.
  4. Heat olive oil in medium skillet, add onions and garlic; sauté about 2-3 minutes until just starting to brown.
  5. Add spinach, sauté 1 more minute.
  6. Remove from heat and drain off liquid.
  7. In a medium bowl, mix cheese with egg until well blended.
  8. Add layers to 8″ square baking dish as follows, using about 1/4 of each: pasta sauce, potato slices, sauteed spinach mixture and cheese mixture. 
  9. Repeat layers until all ingredients are used.
  10. Cover with foil.
  11. Bake about 35-40 minutes.
  12. Remove foil and bake an additional 10 minutes until cheese is melted.


Serve with sparkling water, lemon slice, and a slice of rustic grain bread.

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