Friday, October 31, 2008

Creamy Potato Lasagna

Creamy Potato Lasagna
Interesting twist on lasagna!

Servings: 8

1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups diced ham (turkey)
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

1. Preheat oven to 400 degrees F.

2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together
the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the
baking dish. Then layer 1/3 of the potatoes over the sauce in the dish.
Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.

3. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of
the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes
in the baking dish. Then top with another layer of potatoes, followed by the
ham mixture, finally topping all with the remaining Swiss cheese and
Parmesan cheese. Pour the remaining Alfredo sauce over all.

4. Cover and bake at 400 degrees F for 45 minutes, then
uncover and bake at 350 degrees F for additional 25 minutes
or until potatoes are tender. Let stand 10 to 15 minutes before serving.