Potato and Baby Spinach Casserole


Ultra Basic





A recipe allowed in a / / diet.

This potato and baby spinach casserole is quite easy to make and doesn’t require you use expensive ingredients. That way, you can make it anytime you run out of ideas (and money)!

Nutritional Chart

Calories: 295 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 40 g
  • 16 g
  • 9 g

Ingredients Needed for Potato and Baby Spinach Casserole

2 potatoes
1 ½ cups of tomato sauce
2 ounces of fresh baby spinach leaves
1 ½ cups of low-moisture mozzarella, shredded

How to Make Potato and Baby Spinach Casserole

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Wash the potatoes very well, then cut them into thin slices.
  3. Place one layer of potato slices on the bottom of a medium ceramic baking tray.
  4. Spread all over one third of the tomato sauce, then add one third of the baby spinach leaves, and a layer of mozzarella (one third).
  5. Continue by adding 2 more layers of each ingredient.
  6. Transfer the dish to the oven and bake for 20 minutes.

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