Idaho® Potato Spinach Lasagne

Idaho® Potato Spinach Lasagne

Yield: 24 servings

Ingredients:

Directions:

  1. Bring a large saucepan of water to a low boil.
  2. Add potato slices and simmer 15 minutes, or until tender.
  3. Drain will.
  4. Spread bottom of hotel pan with 2-1/2 cups Tomato Sauce. Top with 1/3 of the cooked potatoes (approximately 4-1/3 cups). Top with 1/3 Spinach-Ricotta Filling (approximately 3-3/4 cups).
  5. Repeat layering pattern twice.
  6. Spread top with remaining tomato sauce and sprinkle evenly with Mozzarella.
  7. Cover with foil and bake for 1 hour at 400 degrees F.
  8. Remove foil and bake 20 more minutes.
  9. Remove from oven and let sit 15 minutes before serving.
  10. To serve: Cut lasagne in 24 pieces (approximately 8 oz. each). Lift each piece with a spatula onto a dinner plate.
Tomato Sauce
  1. Sauté onions and garlic in olive oil in a stockpot over medium heat, 5 minutes, or until softened.
  2. Coarsely chop tomatoes. Add to onions along with any liquid.
  3. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer 20 minutes.
Spinach-Ricotta Filling
  1. Drain Spinach.
  2. Mix with remaining ingredients until well combined.