Potato Lasagna

[Guest guest]

This is like perogies.

 

Potato Lasagna

1 onion chopped

1½ sticks butter

8 c warm mashed potatoes

1 lb velveeta cheese, cubed

8 oz sharp cheddar cheese, shredded

1 T parsley flakes (plus 2 T for top)

2 T salt

¼ c grated parmesan cheese

9 pcs cooked lasagna noodles

 

Preheat oven to 350°. Melt butter, add chopped onion.

Saute until onions are clear. Remove from heat and set aside.

Combine mashed potatoes, velveeta cheese, sharp cheddar cheese,

parsley flakes, salt and ½ of butter and onion sauce. Stir with

heavy wooden spoon until smooth (expect some velveeta not to melt).

Place 3 noodles on bottom of baking pan, spread ½ of potato mixture,

layer 3 more noodles, spread remaining mixture, cover with last three

noodles.

Pour remaining butter and onion sauce, sprinkle with parm cheese and

parsley flakes.

Bake 35-40 min

cut into squares like lasagna

 

Shannon

[Guest guest]

I take large russet potatoes, peel and make long thin flat slices with the

mandoline or my santoku knife. Use raw slices in place of lasagna noodles.

Make sure you bake for 40 or so minutes. Comes out delicious. Eggplant slices

work and if you have a large zucchini that will work in flat slices also.

Donna

Sent via BlackBerry from T-Mobile

 

 

" wwjd " <jtwigg

 

Wed, 17 Sep 2008 20:20:12

 

Re: Eggplant and Spinach Lasagna

 

 

I've never made it with potatoes. Do you preboil some potatoe slices and then

make layers of them instead of lasagna noodles? I love potatoes! This recipes

sure does sound good.

Judy

-

thelilacflower

Vegetarian Group

Wednesday, September 17, 2008 3:35 PM

Re: Eggplant and Spinach Lasagna

 

 

I've been feeling like lasagna or stuffed shells myself. Have you ever made

lasagna with potatoes instead of the pasta noodle? Yummmm

Donna

Sent via BlackBerry from T-Mobile

 

Pamela Luton <jadegirl2803

 

Wed, 17 Sep 2008 13:19:30

Re: Eggplant and Spinach Lasagna

 

 

This is so funny, I was just thinking this morning that I need a good recipe

for a vegetable lasagna.� Thanks!

 

 

 

 

 

Eggplant and Spinach Lasagna

�

2 large eggplants, about 2 1/2 lbs.

1 tsp. salt

12 lasagna noodles

3 tbsps. extra-virgin olive oil

3 10 oz. bags spinach

1/2 cup lightly toasted pine nuts, optional

3 eggs, lightly beaten

3 cups extra-smooth ricotta cheese

3 cups shredded mozzarella cheese

1 1/2 cups grated Romano or Parmesan cheese

1/2 tsp. each pepper and nutmeg

�

Tomato Sauce:

1 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

1/4 tsp. hot pepper flakes

1 28 oz. can plum tomatoes

2 tsps. dried oregano

�

Peel eggplants; cut lengthwise into 1/4-inch thick slices. Sprinkle both sides

of eggplant slices with salt. Layer in colander; let stand for 30 minutes.

Tomato Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion,

garlic and hot pepper flakes until onion is softened, about 2 minutes. Add

tomatoes and oregano, breaking up tomatoes with spoon; bring to boil. Reduce

heat and simmer until sauce is slightly thickened, about 20 minutes.

Meanwhile, in large pot of boiling salted water, cook noodles until almost

tender, 6 to 8 minutes. Transfer to cold water. Drain and arrange in single

layer between damp towels.

Press eggplant slices firmly to remove liquid. Transfer to paper towels; let

dry. Brush with 2 tbsps. of the oil; place in single layer on greased foil-lined

baking sheets. Bake in 450 degree oven until lightly browned, 20 to 25 minutes.

Let cool on pans; set aside.

In large pot, cook spinach in batches over medium-high heat, with just the

water clinging to leaves and turning once, until wilted, about 5 minutes. Drain;

squeeze out moisture. Chop coarsely. In bowl, mix spinach with remaining oil,

and pine nuts (if using); set aside.

In bowl, mix together eggs, ricotta, 2 cups of the mozzarella, 1 1/4 cups of

the Romano cheese, pepper and nutmeg. Set aside.

Spread half of the tomato sauce in 13 x 9-inch glass baking dish. Top with

one-third of the noodles in single layer, half of the spinach mixture, half of

the cheese mixture, and half of the eggplant slices, overlapping if necessary;

repeat noodle, spinach, cheese and eggplant layers once. Top with remaining

noodles and tomato sauce. Sprinkle with remaining mozzarella and Romano cheeses.

Cover loosely with foil. Bake in 375 degree oven for 25 minutes. Uncover and

bake until bubbling and cheese is lightly browned, about 30 minutes. Let stand

for 10 minutes before serving.

Serves 8.

 

[Guest guest]

Great ideas. BTW I'll have to try your tip from last week with the spagetti

noodle, using it to light candles with.

Juyd

-

thelilacflower

Vegetarian Group

Wednesday, September 17, 2008 8:30 PM

Re: potato Lasagna

 

 

I take large russet potatoes, peel and make long thin flat slices with the

mandoline or my santoku knife. Use raw slices in place of lasagna noodles. Make

sure you bake for 40 or so minutes. Comes out delicious. Eggplant slices work

and if you have a large zucchini that will work in flat slices also.

Donna

Sent via BlackBerry from T-Mobile

 

" wwjd " <jtwigg

 

Wed, 17 Sep 2008 20:20:12

Re: Eggplant and Spinach Lasagna

 

 

I've never made it with potatoes. Do you preboil some potatoe slices and then

make layers of them instead of lasagna noodles? I love potatoes! This recipes

sure does sound good.

Judy

-

thelilacflower

Vegetarian Group

Wednesday, September 17, 2008 3:35 PM

Re: Eggplant and Spinach Lasagna

 

 

I've been feeling like lasagna or stuffed shells myself. Have you ever made

lasagna with potatoes instead of the pasta noodle? Yummmm

Donna

Sent via BlackBerry from T-Mobile

 

Pamela Luton <jadegirl2803

 

Wed, 17 Sep 2008 13:19:30

Re: Eggplant and Spinach Lasagna

 

 

This is so funny, I was just thinking this morning that I need a good recipe

for a vegetable lasagna.� Thanks!

 

 

 

 

 

Eggplant and Spinach Lasagna

�

2 large eggplants, about 2 1/2 lbs.

1 tsp. salt

12 lasagna noodles

3 tbsps. extra-virgin olive oil

3 10 oz. bags spinach

1/2 cup lightly toasted pine nuts, optional

3 eggs, lightly beaten

3 cups extra-smooth ricotta cheese

3 cups shredded mozzarella cheese

1 1/2 cups grated Romano or Parmesan cheese

1/2 tsp. each pepper and nutmeg

�

Tomato Sauce:

1 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

1/4 tsp. hot pepper flakes

1 28 oz. can plum tomatoes

2 tsps. dried oregano

�

Peel eggplants; cut lengthwise into 1/4-inch thick slices. Sprinkle both sides

of eggplant slices with salt. Layer in colander; let stand for 30 minutes.

Tomato Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion,

garlic and hot pepper flakes until onion is softened, about 2 minutes. Add

tomatoes and oregano, breaking up tomatoes with spoon; bring to boil. Reduce

heat and simmer until sauce is slightly thickened, about 20 minutes.

Meanwhile, in large pot of boiling salted water, cook noodles until almost

tender, 6 to 8 minutes. Transfer to cold water. Drain and arrange in single

layer between damp towels.

Press eggplant slices firmly to remove liquid. Transfer to paper towels; let

dry. Brush with 2 tbsps. of the oil; place in single layer on greased foil-lined

baking sheets. Bake in 450 degree oven until lightly browned, 20 to 25 minutes.

Let cool on pans; set aside.

In large pot, cook spinach in batches over medium-high heat, with just the

water clinging to leaves and turning once, until wilted, about 5 minutes. Drain;

squeeze out moisture. Chop coarsely. In bowl, mix spinach with remaining oil,

and pine nuts (if using); set aside.

In bowl, mix together eggs, ricotta, 2 cups of the mozzarella, 1 1/4 cups of

the Romano cheese, pepper and nutmeg. Set aside.

Spread half of the tomato sauce in 13 x 9-inch glass baking dish. Top with

one-third of the noodles in single layer, half of the spinach mixture, half of

the cheese mixture, and half of the eggplant slices, overlapping if necessary;

repeat noodle, spinach, cheese and eggplant layers once. Top with remaining

noodles and tomato sauce. Sprinkle with remaining mozzarella and Romano cheeses.

Cover loosely with foil. Bake in 375 degree oven for 25 minutes. Uncover and

bake until bubbling and cheese is lightly browned, about 30 minutes. Let stand

for 10 minutes before serving.

Serves 8.