Ingredients:
2 cups water, salted
3 cups baby spinach, washed ( 5 1/4 ounce bag)
2 cups low-fat ricotta cheese ( 15 ounce container)
1 bunch fresh flat-leaf parsley, chopped
1 lemons, zest of
1/2 cup parmesan cheese, freshly grated, divided
2 lbs russet potatoes, peeled and cut into rectangular blocks ( 2 large)
1 tablespoon butter
2 cups marinara sauce, homemade or 2 cups marinara sauce, purchased
salt and pepper, to taste
Directions:
Preheat oven to 400 Fahrenheit.
In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
Rub butter on bottom of 8×10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.