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. ---------------------------------------------------------------------------
Nutrition
Ingredients
