Baked Potato And Spinach Lasagna

Ingredients

• 1/2 small red potato
• 2 cloves onion, chopped
• 1 tablespoon garlic, minced
• 3 ounces olive oil
• 3/4 cup fresh baby spinach
• 3/4 cup non-fat ricotta cheese or cottage cheese
• 2 tablespoons part-skim mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 1/2 eggs, beaten
• 12 ounces reduced sodium pasta sauce

Method

1. 1 Preheat oven to 375°F. Thinly slice potatoes and boil for 5 minutes. Drain, rinse with cool water, and drain again.
2. 2 Heat olive oil in a skillet. Sauté onions and garlic for 2-3 minutes until browning. Add spinach and cook for 1 minute. Drain excess liquid.
3. 3 In a bowl, mix ricotta, mozzarella, and beaten eggs until blended.
4. 4 Layer ingredients in an 8-inch square baking dish: sauce, potatoes, spinach mixture, and cheese mixture. Repeat layers.
5. 5 Cover with foil and bake 35-40 minutes. Remove foil and bake 10 more minutes until cheese is melted.