Spinach & Cheese Potato Lasagna
INGREDIENTS
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Potato Layers:
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8 Medium sized Russet Potatoes, Paper thin sliced with a Mandolin
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1 tsp of Garlic Granules
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2 tbls of Olive oil
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3 tbls of Fresh Basil leaves, chopped
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Salt and white pepper to taste
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Ricotta Mixture:
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32oz tub of Ricotta
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½ Lb Greek Feta Cheese, Grated
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1 Tsp Garlic Salt
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1 shallot, diced
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1 egg
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¼ Cup grated Parmesan
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Spinach:
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1 Lb Fresh Spinach leaves
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2 tbls Olive oil
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1 large Onion, diced
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2 cloves Garlic, minced
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Béchamel Sauce:
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4 Tbls Unsalted Butter
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½ cup Al-Purpose flour
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4 cups whole milk
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8 oz Crème Fraiche or Cream cheese
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1 small onion, finely diced
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¼ tsp fresh grated nutmeg
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Salt and white pepper to taste
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½ cup grated Parmesan
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1Tbl Butter
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½ cup bread crumbs
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