Potato Lasagna
CREAMY POTATO "LASAGNA"
1 jar (12 ounces) prepared Alfredo sauce
1 cup low-fat milk
5 russet potatoes (about 3 pounds) peeled and cut
lengthwise into 1/8 inch slices
5 Tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces smoked turkey, diced
1 box (10 ounce) frozen chopped broccoli
8 oz Jarlsberg or Swiss cheese shredded
(about 2 cups)
Heat oven to 400F. Coat a 13x9x2-inch baking dish
with nonstick cooking spray. Whisk together the
Alfredo sauce and milk in a small bowl. Spread
1/4 cup of the Alfredo mixture in the prepared
baking dish. Layer 1/3 of the potatoes evenly in
the baking dish. Sprinkle with 1 Tablespoon of
Parmesan cheese, 1/3 of the salt and pepper.
Mix together the turkey, broccoli and 1-1/2
cups of the shredded cheese in a medium bowl.
Spread 1/3 of the broccoli mixture over the
potatoes. Continue with 2 more layers
(Alfredo sauce mixture, potatoes, parmesan,
salt, pepper, and broccoli mixture).
Top final layer with remaining 1/2 cup shredded
cheese. and 2 Tablespoons of grated Parmesan.
Pour remaining Alfredo sauce evenly over the top.
Cover dish and bake at 400F. for 45 minutes.
Reduce the oven temperature to 350F. and
uncover. Continue to bake for 25 minutes of
until potatoes are knife tender.
Let stand 10-15 minutes before serving
Serve with a nice green salad and a glass of wine! Italian bread!!!
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