Potato & Cheese Lasagna
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
sweet potatoes, or yams
peeled |
|
| 4 | large |
russet potatoes
peeled |
*
|
| 4 | large |
red skinned potatoes
with skin |
*
|
| 2 | cups |
olive oil
for drizzling |
|
| 3 | tablespoons |
garlic
chopped |
|
| 2 | cups |
cheddar cheese
grated |
|
| 2 | cups |
mozzarella cheese
shredded |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
sweet potatoes, or yams
peeled |
|
| 4 | large |
russet potatoes
peeled |
*
|
| 4 | large |
red skinned potatoes
with skin |
*
|
| 473 | ml |
olive oil
for drizzling |
|
| 45 | ml |
garlic
chopped |
|
| 473 | ml |
cheddar cheese
grated |
|
| 473 | ml |
mozzarella cheese
shredded |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Oil bottom of an 8x10 inch baking dish .
Using a vegetable slicer or very sharp knife, slice sweet potatoes as thin as possible.
Slice baking and red skin potatoes as you need them, to prevent browning.
Cover bottom of dish with a layer of Idaho potato slices, slightly overlapping.
Drizzle with oil, sprinkle with garlic and cheeses and season with salt and pepper.
Top with sweet potatoes, then red skin potatoes, seasoning and sprinkling each layer.
Continue layers until all potatoes are used up, reserving enough cheese to fully cover top layer.
Cover with foil and bake until potatoes are fork tender.
Remove and let sit before cutting.
