This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!
Ingredients
- red potatoes: 10 piece (sliced)
- baby carrots: 10 piece (sliced)
- green bell pepper: 1 piece (chopped)
- Vidalia onion: 0.5 piece (chopped)
- garlic: 3 clove (chopped)
- baby spinach leaves: 2 cups
- smoked Gouda cheese: 0.25 cup (shredded)
- ½ cups shredded mozzarella cheese: 1 piece
- sharp Cheddar cheese: 0.5 cup (shredded)
- salt and pepper: (to taste)
- vodka marinara sauce: 1 jar (14 ounce jar)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
-
In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
-
Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
-
Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.
