Potato Lasagna

• Sauce:
• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 1/2 cups chopped tomato (about 1 1/2 pounds)
• 3 tablespoons tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon garlic salt
• 1/8 teaspoon black pepper
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• Potatoes:
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground red pepper
• 1/8 teaspoon black pepper
• 1 1/2 cups thinly sliced peeled baking potato (about 1 large)
• 1 1/2 cups thinly sliced peeled Yukon gold potato (about 2 large)
• 1 1/2 cups thinly sliced peeled sweet potato (about 1 large)
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• Cooking spray

1. Preheat oven to 350u0b0.
2. To prepare sauce, heat oil in a large saucepan over medium heat. Add onion and bell pepper; saute for 8 minutes or until tender, stirring frequently. Add the tomato and next 6 ingredients (tomato through broth). Bring to a boil, reduce heat, and simmer for 45 minutes, stirring occasionally.
3. To prepare potatoes, combine 1/2 teaspoon salt, 1/2 teaspoon basil, red pepper, and 1/8 teaspoon black pepper in a large bowl. Add the potatoes; toss well, and set aside. Combine cheeses. Spoon 1 1/2 cups potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1 cup sauce and 2/3 cup cheese mixture. Repeat layers, reserving 2/3 cup cheese mixture. Cover and bake at 350u0b0 for 1 hour. Uncover and sprinkle with 2/3 cup cheese mixture; bake an additional 10 minutes or until bubbly.

olive oil, onion, green bell pepper, tomato, tomato paste, salt, dried basil, garlic salt, black pepper, chicken broth, potatoes, salt, basil, ground red pepper, black pepper, baking potato, gold potato, sweet potato, cheddar cheese, mozzarella cheese, cooking spray

Taken from www.myrecipes.com/recipe/potato-lasagna (may not work)