- 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!