California New Potato Lasagna Recipe
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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 chopped

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 350F 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

AUTHOR: Chyrel

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