I am a mega fan of lasagna so I have no qualms over trying new recipes for my fave dish. Spinach potato lasagna is a unique spin on a classic casserole that has totally won over my heart. The Italian flavors give the Irish-inspired potatoes an amazing kick of zest. Pack a few slabs of this stuff on your plate for a wholesome and hearty dinner. Yum!
Lots of cheese and sauce? Yep. I’m sold. Count me in on this recipe!
Ingredients
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 Bertolli olive oil
1/2 tablespoon McCormick garlic powder
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 teaspoon Morton salt
1 (24-ounce) jar prepared alfredo sauce
1/2 cup grated Kraft Parmesan cheese
1 (8-ounce) package shredded part-skim mozzarella cheese
Instructions
Preheat oven to 375 degrees F. Coat a large casserole dish with cooking spray.
In a saucepan, cook spinach according to package directions, about 5 minutes; drain and squeeze out excess liquid. Set aside.
In a large bowl, combine potato slices and olive oil; toss to coat. Add garlic, oregano, basil, and salt; toss to coat.
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.
Bake uncovered 45 minutes, or until potatoes are tender.
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Quick Tip: Whenever I make this flavorful lasagna I enjoy serving it with a tossed salad and garlic toast.