Potato Lasagna

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4 lb. large Yukon gold potatoes (about 8 or 9 potatoes), peeled and cut into 1/4-inch-thick slices

1/4 cup olive oil

1/4 cup pesto

1 lb. low-fat ricotta cheese

1/2 cup Parmesan cheese

1 large egg plus 3 egg whites

Salt to taste

1 tsp. freshly ground black pepper

1/4 tsp. ground nutmeg

8 oz. shredded part-skim or whole milk mozzarella cheese

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