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1
Making the filling:.
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2
Preheat oven to 375 degrees.
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3
Spray a shallow 2-quart casserole dish with vegetable cooking spray.
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4
In a medium bowl, combine 2 cups grated Swiss, ricotta, egg, cream, and oregano; stir until well blended.
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5
Wash and scrub potatoes and carrots.
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6
Slice unpeeled potatoes about 1/8 inch thick; set aside.
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7
Slice carrots about 1/8 inch thick; transfer to a microwave-safe dish.
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8
Add 2 tablespoons water.
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9
Heat on HIGH until carrots are slightly softened, about 2 minutes; drain.
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10
Arrange first layer of potato slices, overlapping slightly, in the bottom of the prepared casserole dish.
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11
Sprinkle with 1/4 cup onions and 1/4 teaspoon salt; add pepper to taste.
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12
Spread half of the cheese mixture over the potato layer.
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13
Arrange another potato layer over the cheese filling; top with a layer of carrots.
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14
Top carrots with 1/4 onions and 1/4 teaspoon salt; add pepper to taste.
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15
Spread with remaining cheese mixture.
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16
Arrange remaining potato and carrot slices in separate concentric circles on top of the cheese layer.
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17
Top with remaining onions and salt; add pepper to taste.
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18
Sprinkle with remaining Swiss and Parmesan.
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19
Cover lasagna with aluminum foil; bake until potatoes are tender.
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20
40-45 minutes.
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21
Remove aluminum foil and increase oven temperature to 450 degrees; continue baking the lasagna until the topping is browned, 5-10 minutes longer.
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22
Remove the casserole dish from the oven; let lasagna stand for 10 minutes before serving.
