Casserole · Home Cooking · Italian

Love Me So

Potato Spinach Lasagna

lasagnaCongratulation! You have survived the holidays.  Now it’s time to clear out the fridge of all the goodies that are leftover.  While most leftovers are delicious as they are some need to be reinvented slightly in order to excite the taste buds.  Many years ago my cousin and I were facing a fridge of mashed potatoes, creamed spinach, and a ton of turkey.  We also had lasagna noodles…and some cheese…and milk….and nothing else.  Our cupboards were essentially bare outside of the leftovers we had acquired and we were just plain tired of the same old stuff.  So we decided to do a holiday lasagna using our leftovers, and it was delicious.  This is a recipe that can be reworked and tweaked based on what you have left and can also be used outside of the holidays when the fridge (or freezer!) needs emptying.

Ingredients:
1/2 lb lasagna noodles (pre-cooked if needed) – I prefer to use Barilla oven ready lasagna sheets
2 cups mashed potatoes
1 cups sauted/creamed spinach
1 cup sour cream (opt. if using creamed spinach)
1 1/2 cups favorite alfredo sauce
1/2 cup mozzarella cheese

Directions:
1. Preheat oven to 325.  
2. Pour some of the alfredo sauce on the bottom of a 9×9 pan.  Place a layer of noodles on top.  Then top with the mashed potatoes, smoothing out until about 1/2 in thick, using about 2/3 cup.  Layer a third of the spinach on top and add some sour cream if using.  Pour a 1/4 cup of the alfredo sauce over top.  Continue the layering, ending with the noodles.  Top with the remaining sauce and the cheese.
3. Bake covered for 30minutes.  Remove cover and then back for an additional 20minutes, or until edges are slightly brown and cheese is bubbling.

I have done this recipe with spinach, mushrooms, corn, and carrots and so far have yet to be disappointed.  Mashed potatoes really are magical, everything seems to combine just perfectly with them, which results in some great taste combos.  If you have more than one vegetable side left, such as roasted carrots, feel free to add it as well!  The trick is making sure the there is enough moisture in the dish to prevent the noodles and potatoes from drying out.  Adding more sauce, sour cream, or Greek yogurt are all great ways to keep things nice and moist in the middle.  Also, if you are using pre-cooked pasta sheets make sure they are cooked al dente in order to avoid a globby mess.  Past experience with this phenomenon is why I have switched to the oven ready variety 🙂

I’m sending this holiday leftover favorite to GoodEats for the Surprisingly Nutritious Spaghetti Link-Up sponsored by Barilla pasta.

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