Labadie Recipe Database

Name Potato Lasagna Number of People 6 List of Ingredients Sauce: 1 tsp. olive oil 1/2 cup onion, chopped 1/2 cup green bell pepper, chopped 2 1/2 cups tomato (about 1 1/2 lbs.), chopped 3 T tomato paste 1/4 tsp salt 1/4 tsp. dried basil 1/8 tsp garlic salt 1/8 tsp black pepper 14 oz. can 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 baking potato (one large), peeled and thinly sliced 1 1/2 cups Yukon Gold potato (about 2 large), peeled and thinly sliced 1 1/2 cups sweet potato (one large), peeled and thinly sliced 1 cup (4 oz.) reduced-fat, sharp cheddar cheese, shredded 1 cup (4 oz.) part-skim mozzarella cheese, shredded 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 and toss well, 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 cups cheese mixture. Repeat layers, reserving 2/3 cup cheese mixture. Cover and bake at 350 degrees for one hour. Uncover and sprinkle with 2/3 cup cheese mixture; bake an additional 10 minutes or until bubbly. Time 1 hour plus baking Difficulty (1-5) 2 Notes Per serving: 227 calories, 5.8 g fat, 13.7 g protein, 3.1 g carbohydrates, 3.9 g fiber, 14 mg cholesterol, 1.2 mg iron, 694 mg sodium, 239 mg calcium Image