Potato and Mushroom Bake

Ingredients

• 10 ounce alfredo sauce light refrigerated
• 0.8 teaspoon pepper black divided
• 1 large egg white 
• 0.3 cup less-sodium chicken broth fat-free
• 15 ounce ricotta cheese fat-free
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 1 teaspoon olive oil 
• 1.5 cups onion chopped
• 2 tablespoons oregano fresh chopped
• 8 ounce part-skim mozzarella cheese shredded divided
• 1 pound portobello mushroom caps sliced
• 0.8 teaspoon salt divided
• 2 pounds yukon gold potatoes ( 7 medium)

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• dutch oven

Directions

1. Place potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer 30 minutes or until tender; drain.
2. . Preheat oven to 40
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add onion and garlic; saut 3 minutes.
5. Add sliced mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper; saut 5 minutes or until tender.
6. Add broth; cook 5 minutes, stirring occasionally.
7. . While mushroom mixture cooks, combine ricotta, 1 cup mozzarella, and egg white in a bowl; stir well.
8. Combine Alfredo sauce, basil, and oregano in another bowl; stir well.
9. . Peel potatoes, and cut into 1/4- inch slices. Arrange half of potato slices in a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of mushroom mixture.
10. Spread half of ricotta mixture evenly over mushroom layer.
11. Spread half of Alfredo sauce mixture over ricotta layer. Repeat procedure once, ending with Alfredo sauce mixture. Cover with foil coated with cooking spray.
12. Bake at 400 for 30 minutes. Uncover and sprinkle with remaining 1 cup cheese.
13. Bake 15 minutes or until cheese melts and casserole is bubbly.
14. Let stand 10 minutes before serving.