Potato Lasagna

Kathy

ingredients

Lasagna

3 potatoes, peeled, thinly sliced, and steamed
1 tsp salt
15 oz ricotta cheese
1/3 lb lasagna noodles, cooked (6 noodles)
Tomato sauce (see below)
1/2-1 lb mozzarella cheese, grated
1/3 cup Parmesan cheese, grated

Pesto Sauce

18-20 fresh basil leaves
2 cloves garlic or 1/2 tsp garlic powder
1/4 cup pine nuts
1/3 cup Parmesan cheese, grated
1/4 cup olive oil

Tomato Sauce

2 tbsp olive oil
4 cloves garlic or 1 tsp garlic powder
1 medium onion, chopped
1 28-oz can diced tomatoes with juice
1 tsp dried oregano
1 tsp dried basil
1 tsp freshly ground black pepper

directions

Pesto Sauce

Place all ingredients in a blender and puree until smooth.

Tomato Sauce

Saute oil, garlic, and onion in saucepan over medium heat for 5 minutes. Add tomatoes and spices. Bring to a boil and simmer for 15 minutes, until juices are cooked down.

Lasagna Assembly

1
Layer half the potatoes in a greased 9 x 13 inch baking dish. Sprinkle with 1/2 tsp salt. Top with half each of: ricotta, pesto, noodles, tomato sauce, and mozzarella. Repeat layers (potatoes, salt, ricotta, pesto, noodles, tomato sauce, mozzarella). Top with 1/3 cup Parmesan cheese.
2
Bake covered (using non-stick aluminum foil) at 350° for 30 minutes, then uncover and bake for another 20-30 minutes.

Source: Kathy