Creamy Potato Lasagna
Creamy Potato Lasagna might be just the Mediterranean recipe you are searching for. This main course has 344 calories, 20g of protein, and 17g of fat per serving. This gluten free recipe serves 8. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. If you have ground pepper, swiss cheese, salt, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. If you like this recipe, you might also like recipes such as Creamy Potato Lasagna, Creamy Artichoke Lasagna, and Creamy Chicken Lasagna.
Preheat oven to 400 degrees F (200 degrees C).
Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk.
Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish.
Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese.
Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese.
Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender.
Let stand 10 to 15 minutes before serving.