MASHED POTATO LASAGNA WITH A VEGETABLE SAUCE
I used leftover roasted garlic mashed potatoes use your favorite. This has texture, creaminess and richness from the cheeses and potatoes. Tiny chucks of veggies. The Solemio noodles that I used are fresh and consist of 8 wide noodles 2 per layer so adjust if using different brand. This lasagna has 4 layers of noodles. I just dip the fresh noodle to remove some starch and soften lightly. If not using fresh do follow the package directions.Served with recipe #210458
Provided by Rita1652
Categories One Dish Meal
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degree.
- Boil a large pot of salted water, set aside for noodles.
- Sauce:.
- Heat oil in large heavy pot.
- Saute vegetables for 10 minutes.
- Add the canned tomatoes and herbs bring to a boil then reduce and simmer for 30 minutes stirring often.
- Cheese mixture:.
- Mix all cheese ingredients together,set aside.
- In a 9x13 casserole dish place 1 cup of the sauce in bottom of dish.
- Take 2 of the noodles dip into the water and shake to remove water and place over the sauce on bottom of pan; spread with 1 cup of cheese mixture; follow with 1/2 cup mashed potatoes; then 1 cup sauce.
- Repeat step #10 for two more layers.
- Place the last two noodles on top spread remaining cheese mixture on noodles; arrange the sliced mozzarella cheese on top of the cheese mixture; top with remaining sauce; sprinkle with grated cheese.
- Bake lightly covered with foil for 30 minutes uncover and bake 15-20 more minutes. Let rest 15 minutes before slicing.
Nutrition Facts : Calories 363.3, Fat 22.4, SaturatedFat 12.1, Cholesterol 100.7, Sodium 854.1, Carbohydrate 20.9, Fiber 4, Sugar 2.5, Protein 22
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