Shelly's Recipe

LAYERED POTATO CASSEROLE

Category: Hash Brown Potatoes/Casseroles

1-1/2 lbs new potatoes, cut unpeeled in half lengthwise and sliced 1/4 inch thick
1 container (10 oz) prepared Alfredo sauce
1 container (6 oz) prepared pesto
1 box (10 oz) frozen spinach, defrosted and squeezed dry
1 lbs (4 cups) shredded provolone or mozzarella cheese, divided usage
1 (15-16 oz) container ricotta cheese
2 large eggs, beaten
1/2 cup grated Parmesan cheese
3 tbsp cornstarch
1/2 tsp salt and pepper
1/4 tsp ground nutmeg
1 (8 oz) jar sun-dried tomatoes in oil, drained well and coarsely chopped

Spray a 13x9 inch baking dish with nonstick cooking spray. Layer half of the sliced new potatoes in bottom of pan.

In small bowl combine Alfredo and pesto sauces. Spread 1 cup of the sauce mixture over potatoes. Distribute dry spinach over sauce and top with 1-1/3 cups provolone or mozzarella cheese.

In bowl blend ricotta, eggs, Parmesan, cornstarch, salt, pepper and nutmeg. Spread over spinach. Top with 1-1/3 cups provolone cheese. Distribute sun-dried tomatoes over cheese. Top with remaining sliced potatoes. Spread with remaining 1 cup sauce. Cover with foil and bake at 350 for 45 minutes.

Uncover and sprinkle with remaining 1-1/3 cups cheese and bake additional 20 to 25 minutes until cheese is browned and lasagna is bubbly. Let stand for 15 minutes and serve.