Creamy Potato Lasagna

Photo by Jennifer G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    jar (12 ounces) prepared Alfredo sauce

  • 1

    cup low-fat milk

  • 5

    russet potatoes, (about 3 pounds), peeled and cut lengthwise into 1/8-inch-thick slices

  • 5

    tablespoons grated Parmesan cheese

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 8

    ounces smoked turkey, diced

  • 1

    box (10 ounces) frozen chopped broccoli, thawed

  • 8

    ounces Jarlsberg or Swiss cheese, shredded (about 2 cups)

Directions

. Heat oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. 2. Whisk together the Alfredo sauce and milk in a small bowl. Spread 1/4 cup of the Alfredo mixture in the prepared baking dish. Layer one-third of the sliced potatoes evenly in the baking dish. Sprinkle the top with 1 tablespoon of the grated Parmesan and one-third of the salt and pepper. 3. Mix together the turkey, broccoli and 1-1/2 cups of the shredded cheese in a medium-size bowl. Spread one-third of the broccoli mixture over the potato layer. 4. Continue with 2 more layers (Alfredo sauce mixture, potatoes, Parmesan, salt, pepper and broccoli mixture). Top final layer with remaining 1/2 cup shredded cheese and 2 tablespoons grated Parmesan. Pour remaining Alfredo sauce evenly over top. Cover dish. 5. Bake in 400 degrees F oven 45 minutes. Reduce the oven temperature to 350 degrees F. Uncover; continue to bake for 25 minutes or until potatoes are knife-tender. Let stand for 10 to 15 minutes before serving.

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