Potato and Spinach Lasagna

This clever recipe swaps traditional pasta sheets for nutrient-dense, potassium-rich potatoes, creating a naturally gluten-free, lower-carb lasagna packed with spinach and lean dairy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 7 small red potatoes, thinly sliced · 437 kcal in the whole recipe
• 1/2 cup onion, chopped · 31 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1 tablespoon olive oil · 129 kcal in the whole recipe
• 3 ounces fresh baby spinach · 22 kcal in the whole recipe
• 3/4 cup non-fat ricotta cheese · 272 kcal in the whole recipe
• 3/4 cup part-skim mozzarella cheese, shredded · 257 kcal in the whole recipe
• 2 tablespoons Parmesan cheese, grated · 43 kcal in the whole recipe
• 1 large egg, beaten · 73 kcal in the whole recipe
• 1 1/2 cups no-salt-added pasta sauce · 460 kcal in the whole recipe

Method

1. Preheat your oven to 375°F (190°C). Bring a large saucepan of water to a boil, add the sliced potatoes, and cook for 5 minutes. Drain, rinse with cool water, and drain thoroughly again.

   

2. Heat the olive oil in a medium skillet over medium heat. Sauté the onion and garlic for 2 to 3 minutes until lightly browned, then add the spinach and cook for 1 more minute. Remove from heat and drain off any excess liquid.

   

3. In a medium bowl, thoroughly mix the ricotta, mozzarella, Parmesan, and beaten egg until well blended.

   

4. In an 8-inch square baking dish, layer the ingredients four times in this order: pasta sauce, potato slices, sautéed spinach mixture, and cheese mixture.

   

5. Cover the dish with foil and bake for 35 to 40 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.