Potato Lasagna

[Guest guest]

4 lb Yukon gold potatoes (~8-9), cut in 1/4 " thick slices

1/4 c. olive oil

1/4 c. pesto

1 lb lowfat ricotta cheese

1/2 c. Parmesan cheese

1 large egg + 3 egg whites

salt to taste

1 tsp black pepper

1/4 tsp nutmeg

8 oz shredded mozzarella

 

1. preheat oven to 350 degrees. grease a 9x13 pan.

2. bring a large pot of water to a boil and add potatoes. cook and

boil 1 minute. shut off heat and let rest 10 minutes. drain. set

aside to cool.

3. mix olive oil and pesto and pour over potatoes to coat. mix

ricotta, Parmesan, eggs, salt, pepper, and nutmeg.

4. place half of potatoes in baking dish. spread ricotta mixture

evenly on top and sprinkle with half mozzarella. top with rest

potatoes and mozzarella.

5. bake 45 minutes. let rest 10 minutes.

 

serves 8

 

**smoked cheddar or Swiss might be good in place of mozzarella**

 

Anne