Friday, April 20, 2012

Potato "Lasagna"

The farmers' market is officially back in business in Ithaca and already has a plethora of spring vegetables. This means that I have to be extra creative with my cooking to take advantage of the season's bounty. Last week I bought farm-fresh eggs (with the brightest orange yolks you have ever seen), a bunch of kale, arugula, a couple pounds of yukon gold potatoes, and some spicy goat sausage (yum!).

After the excitement of this vegetable purchase, I wanted to find a way to showcase the beautiful yukon gold potatoes. I thought about slicing the potatoes and making some sort of gratin, but I didn't have any ingredients to make this delicious dish. I did have some spicy diavolo sauce on hand and some parmesan and mozzarella cheeses, so I played with the idea of making a potato "lasagna."

It's a very simple dish that requires ingredients you will likely already have on hand, and it was a delicious side-dish paired with the goat sausage and strawberry arugula salad that I made. If you need a simple, filling side-dish only using panty and fridge staples, then this potato "lasagna" is a great choice.



Potato "Lasagna"

Ingredients
  • 1 28 oz jar of spicy tomato sauce (or regular, if you prefer)
  • 2 lbs. potatoes (I used yukon gold)
  • 1 small yellow onion
  • 1 cup shredded mozzarella
  • 1/4 cup shredded parmesan
Procedure
  1. Preheat oven to 400ºF, and grease a 8 x 8 inch pan with butter or cooking spray.
  2. Slice the potatoes to about 1/8 inch thickness. Slice the onions.
  3. Spread a small amount of the tomato sauce on the bottom of the greased pan. Place a layer of potatoes and sprinkle some of the onion slices on the bottom. Spread enough tomato sauce on top of the potatoes to cover them. Sprinkle 1/3 of the mozzarella cheese on the tomato sauce layer.
  4. Repeat the layering until the potatoes  and onion are used up. Sprinkle the shredded parmesan on top of the last layer of mozzarella cheese.
  5. Cover the pan with foil and bake at 400ºF for 45 minutes. Uncover the pan after 45 minutes and bake for another 15 minutes.


1 comment:

ellie said...

just made this... delicious! maybe next time i will mix the mozz with some riotta as well