Potato Spinach Lasagna
A unique and flavorful meat-free lasagna layered with sliced potatoes instead of noodles.
- Yield
- 4 Servings
- Serving size
- 1
- Rating
- 3.06 of 5 (211 ratings)
Food groups
- Dairy: 1 cups
- Vegetables: 2 1/2 cups
Ingredients
- 7 small red potatoes
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 3 ounces fresh, baby spinach (about 3 1/2 cups)
- 3/4 cup non-fat ricotta cheese (or cottage cheese)
- 3/4 cup part-skim mozzarella cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- 1 egg, beaten
- 1 1/2 cups no salt added pasta sauce (about 1/2 of 24-oz jar)
Directions
- Preheat oven to 375 °F. Bring water to a boil in large sauce pan.
- Thinly slice potatoes, add to boiling water and cook 5 minutes, drain and rinse with cool water; drain again.
- Heat olive oil in medium skillet, add onions and garlic; sauté about 2 to 3 minutes until just starting to brown.
- Add spinach, sauté 1 more minute.
- Remove from heat and drain off liquid.
- In a medium bowl, mix cheese with egg until well blended.
- Add layers to 8 inch square baking dish as follows, using about 1/4 of each: pasta sauce, potato slices, sautéed spinach mixture and cheese mixture.
- Repeat layers until all ingredients are used.
- Cover with foil.
- Bake about 35 to 40 minutes.
- Remove foil and bake an additional 10 minutes until cheese is melted.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 433.33 |
| Total Fat | 14.21 g |
| Saturated Fat | 6.26 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 81.6 mg |
| Carbohydrates | 58.54 g |
| Dietary Fiber | 6.41 g |
| Total Sugars | 8.22 g |
| Added Sugars included | 0 g |
| Protein | 20.1 g |
| Calcium | 356 mg |
| Potassium | 1812 mg |
| Sodium | 305.73 mg |
| Copper | 1 mg |
| Iron | 3 mg |
| Magnesium | 116 mg |
| Phosphorus | 450 mg |
| Selenium | 19 mg |
| Zinc | 3 mg |
| Vitamin A | 199 mcg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.7 mcg |
| Vitamin C | 42 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 104 mcg |
| Folate | 113 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.5 mg |
| Niacin | 5 mg |
| Choline | 113 mg |
Notes
Serve with sparkling water, lemon slice, and a slice of rustic grain bread.
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Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/potato-spinach-lasagna. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.