California New Potato Lasagna
1-1/2 pounds California New Potatoes (long white, round red, Yukon gold or
russet), cut unpeeled in half lengthwise and sliced 1/4 inch thick
1 container (10 ounces) prepared Alfredo sauce
1 container (6 ounces) prepared pesto
1 box (10 ounces) frozen spinach, defrosted and squeezed dry
1 pound (4 cups) shredded provolone or mozzarella cheese, divided usage
1 container (15-16 ounces) low-fat ricotta cheese
2 large eggs, beaten
1/2 cup grated Parmesan cheese
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 jar (8 ounces) sun-dried tomatoes in oil, drained well and coarsely
Spray a 9- by 13-inch glass baking dish with nonstick cooking spray.
Layer half of the sliced new potatoes in bottom of pan.
In small bowl combine Alfredo and pesto sauces. Spread 1 cup of the sauce
mixture over potatoes. Distribute dry spinach over sauce and top with 1-1/3 cups
provolone or mozzarella cheese.
In bowl blend ricotta, eggs, Parmesan, cornstarch, salt, pepper and nutmeg.
Spread over spinach. Top with 1-1/3 cups provolone cheese. Distribute sun-dried
tomatoes over cheese. Top with remaining sliced potatoes.
Spread with remaining 1 cup sauce. Cover with foil and bake in preheated 350°F
oven for 45 minutes. Uncover and sprinkle with remaining 1-1/3 cups cheese and
bake additional 20 to 25 minutes until cheese is browned and lasagna is bubbly.
Let stand for 15 minutes and serve.
Hint: Use food processor to slice potatoes.
Note: Alfredo sauce and pesto can be found in refrigerated section of