Potato Pizza Bake – Gluten Free

Serves 8

1 kilo of peeled potatoes, sliced thinly
1 red capsicum chopped finely
1 medium zucchini grated
1 cup lean ham or cooked chicken diced
1 medium onion chopped finely
3 tomatoes diced
¾ cup grated Edam or Bega Lite cheese
2 tbs grated parmesan cheese
1 tsp crushed garlic
1 tsp mixed herbs
1 jar Masterfoods original mild salsa or similar
1 cup water

Preheat oven to fan bake 220 deg.

Microwave potato slices in a little water until just cooked, about 10-15 minutes.  Tip into a colander and run cold water over to cool – do not stir and break up potato.

In a separate bowl place remaining ingredients apart from salsa and water.

Coat a large lasagne dish with olive oil spray and place half the potato slices in it, then sprinkle half the pizza mix on top.  Place remaining potato slices on top.

Mix salsa and water together and pour over potato mixture, then top with remaining pizza mixture.  Cover with foil (spray foil with cooking spray to stop it sticking to food) and bake for one hour.  Remove foil and cook a further 15 minutes or until top has browned.

Serve with salad greens.