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Potato and Spinach Lasagna




Source of Recipe


Internet


List of Ingredients




6 small red potatoes -- thinly sliced
1 package frozen spinach -- thawed and drained
1 cup red onion -- finely chopped
1 cup mushrooms -- finely chopped
1 teaspoon olive oil
16 ounces ricotta cheese
3 cloves garlic -- crushed
1 tablespoon rosemary
1/2 can cream of mushroom soup
1/4 cup milk
salt -- to taste
pepper -- to taste



Recipe



Wash the red potatoes thoroughly. Do not peel. Thinly slice the potatoes - the thinner the better. Sauté onion and mushrooms in olive oil until onions are translucent. Cool. Thaw the frozen spinach and squeeze out moisture. Add spinach to onion mixture and mix well. Add crushed garlic and rosemary to ricotta cheese and mix well. Mix mushroom soup and milk until smooth.

In a well greased deep casserole, place 1/3 of the potatoes bottom of dish. Carefully spread/press 1/3 of cheese mixture on top of potatoes. Cover with 1/3 of spinach mixture. Sprinkle with salt and pepper. Repeat for two more layers. Pour soup mixture over top layer of spinach. Using a knife or spoon pull layers gently away from side of casserole dish allowing soup to flow down sides of dish.

Bake covered in a preheated 375 degree oven for 45 minutes. Remove foil. Check potatoes for doneness. Return to oven and continue to bake until potatoes are done and top is lightly browned.