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Potato Lasagna




Source of Recipe


submitted by Kitty


List of Ingredients




1 package (10 oz) frozen chopped broccoli, thawed
(Note: I use fresh broccoli that has been lightly steamed or blanched)
1 carton (15 oz) nonfat ricotta cheese
1 cup shredded carrot
1/2 cup minced green onions
1 tsp. dried marjoram
1 tsp. freshly ground black pepper
5 large red potatoes, peeled and thinly sliced
1 1/2 cups shredded part skim mozzarella cheese
1/2 cup fresh grated parmesan cheese

Recipe



Press broccoli between paper towels to remove as much moisture as possible. Combine broccoli, ricotta,
carrots, green onions, marjoram and black pepper in a medium bowl, mixing well; set aside.

Spray an 11x7 baking pan with nonstick cooking spray. Place one third of the potato slices in the bottom of pan. Top with half of the broccoli mixture. Cover this with half of the mozzarella cheese. Repeat layers, ending with potato layer. Sprinkle with parmesan cheese.

Cover and bake at 375*F for 30 minutes. Uncover and bake an additional 15 minutes or until tender and
golden. Let stand 10 minutes before serving.