Vegetarian Potato Lasagna

1. 1

   Preheat oven to 400 Fahrenheit.

2. 2

   In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.

3. 3

   Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.

4. 4

   With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.

5. 5

   Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.

6. 6

   Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.

7. 7

   Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.

8. 8

   Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.

* Per serving · 4 servings · Values may vary.