Vegetarian Potato Lasagna

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups water, salted
• 3 cups baby spinach, washed (5 1/4 ounce bag)
• 2 cups low-fat ricotta cheese (15 ounce container)
• 1 bunch fresh flat-leaf parsley, chopped
• 1 lemon, zest of
• 1/2 cup parmesan cheese, freshly grated, divided
• 2 lbs russet potatoes, peeled and cut into rectangular blocks (2 large)
• 1 tablespoon butter
• 2 cups marinara sauce, homemade or 2 cups marinara sauce, purchased
• salt and pepper, to taste

Recipe

• 1 preheat oven to 400 fahrenheit.
• 2 in medium saucepan bring salted water to boil. add spinach and cook 1 minute. drain and rinse under cold running water. squeeze out excess, chop, and stir into ricotta.
• 3 add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. season lightly with salt and pepper.
• 4 with mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. in a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
• 5 rub butter on bottom of 8x10 inch glass baking dish. add layer of potatoes, trimming slices to fit if necessary.
• 6 sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
• 7 repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
• 8 bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. let rest for 10 minutes before carving into slices.