Categories: Dinner, long bake, vegetarian

Ingredients

• 2 medium leeks thinly sliced
• 3 cups mushrooms, sliced
• 1 cup low fat mozzarella, grated
• 3/4 cup low fat ricotta cheese
• 1 clove garlic
• Dash pepper
• 3 cups potatoes, sliced, unpeeled and partially cooked
• 1/2 cup wheat germ
• 1 TBSP canola oil
• 1/4 cup sour cream(optional)

Directions

1. eheat oven to 425.

2. Large nonstick skillet-sauté leeks and mushrooms until crisp tender.

3. Small bowl-combine mozzarella, ricotta, garlic and pepper.

4. Spray casserole with cooking oil.

5. Arrange 1 cup potatoes over the bottom.

6. Spoon 1/3 of leek-mushroom mixture over potatoes.

7. Cover with 1/3 cup of the mozzarella-ricotta mixture.

8. Repeat layers. Top with wheat germ.

9. Bake for 1 hour until potatoes are tender and browned. Serve with sour cream if desired.

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