Happy New Year everyone!
I hope your holidays were relaxing, fun-filled, and as delicious as mine. If you follow me on Instagram (DO YOU?!? … if not, you better click here now!), you might know I went back home to Venezia, Italy visiting family, eating lots of great food, and skiing up in the mountains. As usual, I had an amazing time. Here is a photo summary that says it all :)
So, let’s get started!
Who says that you can’t use potatoes as the perfect pasta alternative?!? Potatoes are a great and versatile ingredient. Fat free, gluten free, sodium free and cholesterol free. And so delicious in here.
Start this recipe by boiling the potatoes before baking which makes the job super-fast without losing much of the flavor. Saute’ the mushrooms with a bit of garlic and fresh, chopped Italian parsley. And prepare a creamy white sauce, just as you would for a regular lasagna. Layer the ingredients in individual baking dishes (or one bigger dish), and throw them in the oven.
This step-by-step recipe will show how easy it is to make.
1. Wash, peel and cut the potatoes in 1/3 inch (1 cm) thick slices.
Add the mushrooms, washed and cut in pieces. Cook for about 10 minutes.
4. Arrange the ingredients in a baking dish. I used 4 individual oven-safe 12 oz (350 ml) dishes.