• Home
  • Potato and Baby Spinach Casserole

Potato and Baby Spinach Casserole

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)!
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)!

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

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

Ingredients

Steps

1
Done

Preheat the oven to 400 degrees F/200 degrees C.

2
Done

Wash the potatoes very well, then cut them into thin slices.

3
Done

Place one layer of potato slices on the bottom of a medium ceramic baking tray.

4
Done

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
Done

Continue by adding 2 more layers of each ingredient.

6
Done

Transfer the dish to the oven and bake for 20 minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

295 kcal
Calories
40 g
Carbs
16 g
Protein
9 g
Fat

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares