Alfredo Potato Lasagna Make-Ahead-Recipe

• 3/4 cup (6 ounces) bottled Alfredo sauce (choose a brand with no more than 6 grams fat per 1/4 cup serving)
• 1/2 cup fat-free half-and-half or low-fat milk
• 1 1/2 pounds potatoes, cut widthwise into 1/8-inch thick slices
• 3 tablespoons shredded Parmesan cheese
• 1/4 teaspoon black pepper (or more if you like)
• 12-ounce can albacore tuna (in water), drained
• 1 cup frozen peas or edamame, lightly thawed
• 1 cup shredded part-skim Jarlsberg or reduced-fat Swiss cheese (or use gruyere, smoked gouda, or white cheddar)

1. Preheat oven to 400 degrees if you're baking the dish right away. Coat a 9 x 9-inch baking dish with canola cooking spray.
2. Add Alfredo sauce and milk to a medium bowl and whisk together until smooth. Spread a heaping 1/4 cup of the sauce in the bottom of the baking dish. Layer one-third of the potatoes over the sauce and sprinkle with a dash or two of pepper.
3. Add Parmesan cheese, tuna, peas or edamame, and shredded cheese to a large bowl and toss to mix well. Spread half the tuna mixture over the potatoes in the dish. Top with a heaping 1/4 cup of sauce, then half the remaining potato slices. Top with more black pepper and the remaining tuna mixture.
4. Finish by spreading a heaping 1/4 cup of the sauce on top, then the remaining potato slices. Pour the remaining Alfredo sauce over the top. If you aren't baking right away, cover with foil and keep in refrigerator until ready to bake.
5. When ready to bake, keep the dish covered with foil and bake in preheated oven for 45 minutes. Then uncover the dish, reduce heat to 350 degrees, and bake about 20 minutes more or until potatoes are tender. Let stand about 10 minutes before serving.

alfredo sauce, milk, potatoes, parmesan cheese, black pepper, tuna, frozen peas, swiss cheese

Taken from www.epicurious.com/recipes/member/views/alfredo-potato-lasagna-make-ahead-recipe-1244219 (may not work)