Potato Lasagna with Grilled Zucchini
Create 21st century lasagna with Classic Casserole® Scalloped Potatoes! This distinctive entree combines layers of potato and traditional Italian ingredients for an amazing taste sensation.
Serving size: 8 oz.
Instructions
| Ingredient |
Quantity |
Instructions |
| Classic Casserole® Scalloped Potatoes |
1 carton
|
1. Prepare Classic Casserole® Scalloped Potatoes: to each of 2, full-size steamtable pans, add 1seasoning packet, 2 qt. boiling water and 2 oz. butter according to package directions. Stir in 1/2 carton dry potatoes to each pan. Bake in 300° F convection oven (400° F standard oven) for 30 minutes until set. |
| Water, boiling |
4 qt.
|
|
| Butter |
4 oz.
|
|
| Zucchini, cut lengthwise into thin slices and grilled |
3 lb.
|
Layer over 1 pan of potatoes: half the grilled zucchini slices, half the mozzarella slices, and half the Parmesan cheese. Spread with potatoes from second pan. Add remaining zucchini slices, mozzarella slices, and the marinara sauce. Sprinkle with remaining Parmesan. Return to 300° F convection oven (400° F standard oven) for 20 minutes or until hot throughout. Let set 7 to 10 minutes before cutting. |
| Mozzarella cheese, sliced |
2 lb.
|
|
| Parmesan cheese, freshly grated |
5 oz.
|
|
| Marinara sauce, basil flavor preferred |
2 1/2 cup
|
|
| Basil sprigs |
24 each
|
Cut pan 6 x 4 into 3-in. squares. Serve each portion with fresh basil sprig.
|
Nutritional Information Per Serving
| Calories — 311.160 kcal |
Protein — 15.850 g |
SatFat — 6.346 g |
| Fat — 14.035 g |
Carbs — 30.559 g |
Fiber — 3.064 g |
| Iron — 1.028 mg |
Sodium — 1018.456 mg |
Potassium — 618.656 mg |
| Zinc — 1.380 mg |
Vitamin A — 147.772 RE |
Riboflavin — 0.179 mg |
| Niacin — 1.765 mg |
Calcium — 395.856 mg |
Cholesterol — 27.669 mg |
| Vitamin B6 — 0.113 mg |
Vitamin B12 — 0.389 ug |
Thiamine — 0.063 mg |
| Phosphorus — 373.298 mg |
Folate — 19.193 ug |
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