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id 320
Name Potato Lasagna
Main Dish Category Side Dish
Secondary Dish Category
Main Ingredient Potatoes
Other Ingredient
Number of People 6
List of Ingredients Sauce:
1 tsp. olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 1/2 cups chopped tomato (about 1 1/2 lbs.)
3 T. tomato paste
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. garlic salt
1/8 tsp. black pepper
14 1/2 oz. fat-free, less sodium chicken broth

Potatoes:
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. ground red pepper
1/8 tsp. black pepper
1 1/2 cups thinly sliced peeled baking potato (about 1 large)
1 1/2 cups thinly sliced peeled Yukon Gold potato (about 2 large)
1 1/2 cups thinly sliced peeled sweet potato (about 1 large)
1 cup (4 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) shredded part-skim mozzarella cheese
cooking spray
Description Preheat oven to 350 degrees.

To prepare sauce, heat oil in a large saucepan over medium heat. Add onion and bell pepper, saute for 8 minutes or until tender, stirring frequently. Add the tomato and next 6 ingredients (tomato through broth). Bring to a boil, reduce heat, and simmer for 45 minutes, stirring occasionally.

To prepare potatoes, combine 1/2 tsp. salt, 1/2 tsp. basil, red pepper and 1/8 tsp. black pepper in a large bowl. Add the potatoes; toss well, and set aside. Combine cheeses. Spoon 1 1/2 cups potato mixture into and 11 X 7 inch baking dish coated with cooking spray. Top with 1 cup sauce and 2/3 cup cheese mixture. Repeat layers, reserving 2/3 cup cheese mixture. Cover and bake at 350 degrees for 1 hour. Uncover and sprinkle with 2/3 cup cheese mixture, bake an additional 10 minutes or until bubbly.
Time 45 minutes plus 70 minutes baking time
Cooking Type Bake
Difficulty (1-5) 2
Notes Calories 227 (23% from fat), fat 5.8 g (sat 3.1 g, mono 1.9 g, poly 0.4 g), protein 13.7 g, carbohydrates 31 g, fiber 3.9 g, cholesterol 14 mg, iron 1.2 mg, sodium 694 mg, calcium 239 mg
Origin Cooking Light November 2001
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