Monday, September 1, 2008

Five-Ingredient Potato Lasagna

  • 2.5 cups spaghetti sauce
  • 2 (15-oz) cans sliced potatoes, drained
  • 2 cups low-fat cottage cheese
  • 2 cups shredded mozzarella cheese
  • 4 tablespoons freshly shredded parmesan cheese

Preheat oven to 425F. Lightly oil an 11x7-inch baking dish and spread with 1/2 cup of the spaghetti sauce. Layer with half the potatoes, 1 cup of the cottage cheese, and 1 cup of the mozzarella. Repeat layers starting with potatotes, and ending with parmesan.

Cover with foil and bake for 35-40 minutes. Uncover and bake for 5 minutes until bubbly. Let stand for 10 minutes before cutting into wedges and serving.

From The Gluten-Free Vegetarian Kitchen by Donna Klein

Note: This recipe is SO easy.... it literally takes only minutes to throw it together. It makes for a great quick meal when you have to get out the door, but still want that home cooked meal before you go!

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