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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Potato, Prosciutto, and Spinach Lasagna Recipe

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This recipe for Potato, Prosciutto, and Spinach Lasagna is from Cooking For CoCo, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10oz. pkg frozen, chopped spinach, thawed
5 large russet potatoes
1 large red onion, thinly sliced
1/4 lb thinly sliced prosciutto cut into slivers
Parmesan cheese

Three cheese sauce:
1/2 c butter
1/2 c flour
2 c milk
2 c chicken broth
1/4 tsp nutmeg
4 oz. shredded Havarti
4 oz. shredded provolone
4 oz. shredded Swiss cheese
Directions:
Directions:
Squeeze moisture from the spinach and set aside. Peel potatoes and cut into 1/8 inch thick slices. Butter a 9 x 13-inch baking dish. Arrange 1/3 of the potato slices, overlapping slightly to cover the bottom of the dish in an even layer. Cover evenly with half the onion, half the prosciutto, and half the spinach. Then spoon a third of the cheese sauce over. Repeat; finish with potatoes, the cheese sauce. Bake, covered, in a 375F oven for 30 minutes. Remove cover. Continue baking until top is browned and potatoes are tender, about 1 hour longer. Sprinkle parmesan over and bake 5 more minutes. Let stand 10 minutes longer and serve.

Three Cheese Sauce: In a 2 qt saucepan over medium-high, stir the butter, and flour until it is bubbling. Off the heat, add the milk, chicken broth, and nutmeg. Stir on medium-high heat until boiling. Off heat, add all of the cheese and stir until smooth.

 

 

 

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