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Creamy Potato "Lasagna"




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




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 thick slices
5 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces smoked turkey, diced
1 box (10 ounces) frozen chopped broccoli, thawed
8 ounces Jarlsberg cheese, shredded (about 2 cups)



Recipe



Preheat oven to 400 degrees. Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
In a small bowl, 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 one-third of the sliced potatoes evenly in the baking dish. Sprinkle the top with 1 tablespoon of the grated Parmesan cheese and one-third of the salt and pepper.
Mix together the turkey, broccoli and 1 1/2 cups of the shredded cheese in a medium bowl. Spread one-third of the mixture over the potato layer.
Continue with 2 more layers. Top final layer with remaining 1/2 cup shredded cheese and 2 tablespoons grated Parmesan cheese. Pour remaining Alfredo sauce evenly over top. Cover with foil.
Bake in the preheated 400 degree oven for 45 minutes. Reduce oven to 350 degrees and continue to bake, uncovered for 25 minutes or until potatoes are knife tender.
Let stand for 15 minutes before serving.