Potato Lasagne

If you don't have noodles (or can't eat wheat),
you can still make lasagna...

Ingredients

• 1/4 cup oil

• 1/2 cup rice flour

• 2 cups rice milk

• 2 cups chicken broth

• 1/4 teaspoon nutmeg

• 1 cup (4 ounces) EACH shredded Havarti, provolone, and Swiss cheese or 3 cups of all one kind

• Pepper

• 5 large (about 2 1/2 pounds) russet potatoes

• 1 large red onion, thinly sliced

• 1/4 pound prosciutto or ham, slivered
  (Editor's Note: if you choose not to eat meat, skip this ingredient or replace with a meatless substitute)

• 10 ounces frozen chopped spinach, thawed

• Parmesan cheese

Method

1. HEAT oil and flour in 2-quart saucepan until bubbly.

2. REMOVE from heat and ADD milk, chicken broth, and nutmeg.

3. HEAT until boiling.

4. REMOVE from heat and ADD 1 cup grated cheese at a time.

5. STIR until smooth and ADD pepper to taste.

6. PREHEAT oven to 375°.

7. BUTTER 9 x 13-inch baking dish.

8. PEEL and slice potatoes.

9. ARRANGE 1/3 slices in bottom of pan.

10. COVER with 1/2 onion, 1/2 of prosciutto or ham (or meat substitute), and 1/2 drained spinach.

11. POUR 1/3 cheese sauce over top.

12. REPEAT layers, ending with potatoes and cheese sauce.

13. BAKE covered at 375° for 30 minutes.

14. REMOVE cover and CONTINUE baking 1 hour.

15. SPRINKLE Parmesan cheese over lasagne and BAKE 5 additional minutes.

16. LET stand 10 minutes before serving.

  Yield: 6 servings

This recipe was excerpted from The Complete Guide to Wheat-Free Cooking, ©1998. Reprinted with permission of the publisher, Beyond Words Publishing, www.beyondword.com.

Info or Order this book here

About The Author

PHYLLIS POTTS won the Benjamin Franklin Award for Going Against the Grain Wheat-Free Cookery, which she self-published. This book was inspired by Phyllis' efforts to overcome her health problems and reflects her twenty years of experimental baking.