Potato Lasagna
Total Time: 1 hr 10 mins
Preparation Time: 25 mins
Cook Time: 45 mins
Ingredients
- Servings: 6
- 1/4 lb bacon, cut into 1/4 inch pieces (about 5 slices)
- 1 medium onion, thinly sliced
- 1 (10 ounce) package frozen spinach, defrosted and liquid squeezed out
- 1 1/2 cups milk
- 1 egg
- 2 teaspoons kosher salt
- 1/2 teaspoon dried oregano
- 4 lbs potatoes, peeled and cut into 1/8 inch slices (about 4 large)
- 1 (28 ounce) can whole tomatoes, drained and roughly chopped
- 4 ounces swiss cheese or 4 ounces cheddar cheese or 4 ounces mozzarella cheese, shredded
Recipe
- 1 heat oven to 450°f.
- 2 in a large skillet over medium heat, combine bacon and onion.
- 3 cook until the onion is carmelized and golden brown, about 10 minutes.
- 4 remove from heat and mix in the spinach; set aside.
- 5 meanwhile, in a small bowl, whisk together the milk, egg, salt and oregano; set aside.
- 6 coat a 9-by-13-inch baking dish with vegetable spary.
- 7 arrange a layer of potatoes, overlapping slightly.
- 8 spread the tomatoes evenly on top of the potatoes.
- 9 pour 1/3 of the milk mixture over the tomatoes.
- 10 add another layer of potatoes and then the bacon-spinach mixture, spreading evenly.
- 11 top with another third of the milk mixture.
- 12 finish with the last layer of potatoes and sprinkle on the shredded cheese.
- 13 drizzle the remaining milk mixture over the dish.
- 14 cover with foil and bake for 45 minutes.
- 15 remove the foil and bake another 10 minutes or until the cheese is golden brown.
- 16 remove from oven and let rest, covered for 10 to 15 minutes before serving.
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