Potato Lasagne

Potato Lasagne

Metric Ingredient Imperial 375 ml alfredo sauce 1 1/2 cup 250 ml milk 1 cup 1.4 kg potatoes, peeled & sliced 3 lb 75 ml parmesan cheese, grated 1/3 cup - salt & pepper to taste - 375 ml cooked ham, diced 1 1/2 cup 375 ml frozen broccoli, chopped & thawed 1 1/2 cup 125 ml onion, chopped 1/2 cup 500 ml cheddar cheese, shredded 2 cup

In a medium bowl; whisk together alfredo sauce and milk.  Spread 1/4 cup (50 ml) sauce over bottom of lightly greased 9 x 13 inch (23 x 33 cm) baking dish.  Layer 1/3 of the potatoes over sauce.  Sprinkle with 1 tablespoon (15 ml) parmesan cheese, salt and pepper to taste. In a separate medium bowl; combine ham, broccoli, onion and 1 1/2 cups (375 ml) cheddar cheese, blending well.  Spread 1/3 of this mixture over potatoes.  Top with another layer of potatoes, followed by ham mixture, topping with remaining cheddar cheese and parmesan cheese.  Pour remaining alfredo sauce over all. Cover and bake in preheated 400 F (200 C) oven for 45 minutes.  Uncover and bake at 350 F (180 C) oven for an additional 25 minutes or until potatoes are tender. Servings: 8

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.