Vegetarian Potato Lasagna

• 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 lemon, 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

1. Preheat oven to 400 Fahrenheit.
2. 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.
3. Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
4. 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.
5. Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
6. Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
7. Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
8. 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.

water, baby spinach, lowfat ricotta cheese, parsley, lemon, parmesan cheese, potatoes, butter, marinara sauce, salt

Taken from www.food.com/recipe/vegetarian-potato-lasagna-134444 (may not work)