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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups	salted	1104.0	26.592	10.992	114.432
baby spinach	3	cups	washed	-	-	-	-
ricotta cheese	2	cups	low-fat	863.04	15.0784	55.8496	64.3808
flat leaf parsley	1	bunch	chopped	-	-	-	-
lemon zest	1			-	-	-	-
parmesan cheese	1/2	cup	grated divided	148.0	16.0	16.0	2.0
russet potato	2		peeled cut	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
marinara sauce	2	cups	purchased	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.