Potato and Spinach Lasagna

Ingredients

• 7 adet küçük boy taze kırmızı patates, ince dilimlenmiş · 411 kcal
• 1/2 su bardağı yemeklik doğranmış kuru soğan · 32 kcal
• 2 diş sarımsak, ezilmiş · 9 kcal
• 1 yemek kaşığı zeytinyağı · 134 kcal
• 85 gram taze bebek ıspanak · 21 kcal
• 3/4 su bardağı yağsız lor veya rikota peyniri · 254 kcal
• 3/4 su bardağı rendelenmiş yarım yağlı mozzarella peyniri · 269 kcal
• 2 yemek kaşığı rendelenmiş parmesan peyniri · 45 kcal
• 1 adet çırpılmış yumurta · 76 kcal
• 1,5 su bardağı tuzsuz makarna sosu · 480 kcal

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.

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