Potato. Po-tarrr-to. However you say it (and just for the record unlike tomato that I say differently to you guys I do pronounce potato the same. I mean, who says po-tarrto?!) they’re cheap, delish, easy to cook and plentiful right now. So I asked for recipes. Wowsers! I called; you answered so this week we’re doing potato recipes. Get ready to chop, freeze and serve up a bunch of yumminess for dinner.
Today’s comes from Vegetarain Times and was sent to me from Rebecca with this note: This is a main course, and makes GREAT leftovers. I just made it this week for dinner! Hope you enjoy!
Oh – one modification I make is to just use 2 eggs instead of the 1 plus 3 whites. I never know what to do with the leftover yolks… and all of my other regular lasagna recipes call for the whole eggs! : )
* 4 lb. large Yukon gold potatoes (about 8 or 9 potatoes), peeled and cut into 1/4-inch-thick slices
* 1/4 cup olive oil
* 1/4 cup pesto
* 1 lb. low-fat ricotta cheese
* 1/2 cup Parmesan cheese
* 1 large egg plus 3 egg whites
* Salt to taste
* 1 tsp. freshly ground black pepper
* 1/4 tsp. ground nutmeg
* 8 oz. shredded part-skim or whole milk mozzarella cheese
1. Preheat oven to 350F. Spray 9×13-inch glass baking dish with nonstick cooking spray.
2. Bring large pot of salted water to a boil, and add potato slices. Stir, return to a full boil and cook 1 minute. Turn off heat, and let sit undisturbed 10 minutes, or until slices are tender but still firm. Drain, and set aside to cool.
3. Mix olive oil and pesto, and pour over cooled potato slices; toss slices to coat. Mix ricotta, Parmesan cheese, eggs, salt, pepper and nutmeg.
4. Place half of potatoes in baking dish. Spread ricotta mixture evenly on top, and sprinkle with half of mozzarella. Top with remaining potatoes and mozzarella.
5. Bake 45 minutes. Let rest 10 minutes before cutting into serving portions.