Taters Make Great Lasagna

If you’re sensitive to wheat products but crave a pasta dish, this potato sweet onion lasagna is for you.

Instead of noodles, I use slices of Yukon gold potatoes. These cook up creamier and have a richer flavor than all-purpose potatoes, as well as a more golden color. If you can’t find them, substitute red bliss potatoes. The natural starch from the potatoes makes the marinara sauce creamy. You can substitute fat-free or soy cheese for the low-fat mozzarella.

One of the key flavors of this dish is the caramelized onions. By cooking onions slowly in hot olive oil, you caramelize their natural sugars. Their sweetness complements the neutral potato flavor and tart marinara sauce.

Potato Sweet Onion Lasagna

2 teaspoons olive oil

1 large onion, halved crosswise parallel to counter, cut edge placed on counter and onion cut vertically into slivers

2 cloves garlic, minced

1 cup defrosted frozen chopped spinach, squeezed to remove excess moisture 1 pound low-fat ricotta cheese

1 tablespoon dried Italian seasoning

1 (26-ounce) jar marinara or tomato sauce

2-1/2 pounds Yukon gold or red bliss potatoes with skins, sliced thinly

8 ounces shredded low-fat mozzarella cheese

1/4 cup plus 1 tablespoon grated Parmesan cheese

Preheat oven to 375 degrees. Spray a 2-1/2-quart baking dish with nonstick cooking spray and set aside.

Heat olive oil in a nonstick skillet over medium heat. Add onions and garlic; cook without stirring, 2 minutes, or until onions begin to brown. Continue cooking, stirring occasionally, about 5 minutes, or until onions are very brown, adding a few drops of water to prevent sticking, if needed. Remove from heat and set aside.

Mix the spinach, ricotta cheese and Italian seasoning. In the baking dish, layer half the marinara or tomato sauce, half the potatoes, half the ricotta mixture, a third of the shredded mozzarella and half the sauteed onions, repeating the layers and topping with the remaining mozzarella and all the Parmesan cheese.

Cover casserole lightly with foil and bake 55 minutes or until potatoes are tender. Occasionally press down on layers with the back of a spoon or spatula during the baking time.

Yield: 4 to 6 servings.

Nutrition information per serving: 518 calories, 15 grams fat (26 percent fat calories), 28 grams protein, 69 grams carbohydrate, 36 milligrams cholesterol, 1,056 milligrams sodium.