Potato Lasagna

• 10 oz. frozen chopped broccoli, thawed
• 15 oz. Ricotta or dry cottage cheese
• 1 c. shredded carrot
• 1/2 c. minced green onion
• 1 tsp. dried whole marjoram
• 1/2 tsp. fresh ground pepper
• vegetable cooking spray
• 5 large red potatoes, peeled and thinly sliced (about 2 1/4 lb.)
• 1 1/2 c. shredded part-skim Mozzarella cheese
• 1/2 c. freshly grated Parmesan cheese

1. Press broccoli between paper towels until barely moist. Combine broccoli, Ricotta cheese and next 4 ingredients in a medium bowl; stir well.
2. Set aside.
3. Coat an 11 x 7 x 2-inch baking dish with cooking spray.
4. Place 1/3 of potato slices in bottom of dish.
5. Spread half of broccoli mixture; sprinkle with half of Mozzarella cheese.
6. Repeat layers and top with remaining potato slices and sprinkle with Parmesan cheese. Cover and bake at 375u0b0 for 30 minutes.
7. Uncover and bake an additional 55 minutes or until potato is tender and top is golden.
8. Let stand 10 minutes before serving.
9. Yield:
10. 8 servings (194 calories per serving).

broccoli, ricotta, carrot, green onion, marjoram, fresh ground pepper, vegetable cooking spray, red potatoes, mozzarella cheese, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426797 (may not work)