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.