• Grease 9×9 baking pan
• Steam the sliced potatoes until barely tender, about 10 min
• If using frozen spinach, cook and drain
• If using fresh spinach, steam lightly
• Layer half the potatoes in the baking pan and sprinkle with salt and pepper
• Add half the tomato sauce, all of the spinach, the optional pesto, the ricotta, and half of the mozzarella
• Repeat with the potatoes and salt and pepper, the remaining sauce and mozzarella, and all of the Parmesan cheese
• Drizzle olive oil evenly over the top
• Bake covered for 30 minutes in a 375 oven
• Uncover and bake until the top is bubbly and starting to brown, another 30 minutes or so

Basic Italian Sauce (Freezes well)

• Sauté onion in oil until transparent
• Add all remaining ingredients
• Stir and simmer 30 minutes, stirring occasionally
• Remove bay leaf.

Yield:  4 cups

Pesto

1 c (packed) fresh basil leaves
4 cloves garlic
1/2 c walnuts or pine nuts
1/2 c olive oil
2 T lemon juice
1 c grated Parmesan
salt to taste (optional)

• Puree basil leaves in blender or food processor.
• Continue blending, adding garlic and nuts until they are well ground.
• Slowly add the olive oil, lemon juice and parmesan cheese.