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Potato Lasagna

By: PIKKLE  
"This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!"

Rating: This weblink has been rated 14 times with an average star rating of 3.6 Read Reviews (12)

Rate/Review | 288 people have saved this

What to Drink?

Wine Pinot Grigio
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

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Original Recipe Yield 4 servings
 

Ingredients

  • 10 small red potatoes, thinly sliced
  • 10 baby carrots, sliced
  • 1 large green bell pepper, chopped
  • 1/2 Vidalia onion, chopped
  • 3 cloves garlic, chopped
  • 2 cups baby spinach leaves
  • 1/4 cup shredded smoked Gouda cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded sharp Cheddar cheese
  • salt and pepper to taste
  • 1 (14 ounce) jar vodka marinara sauce

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
  3. Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
  4. Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 642 | Total Fat: 16.7g | Cholesterol: 52mg

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 view all reviews »

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2004 by RACHB316 
The potatoes need to be cooked a little before slicing and adding to the lasagna. They never... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2006 by emily__suzanne 
The flavor was very good. Even my husband liked it! I substituted fat free tomato basil... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2006 by Miss Cleveland 
This was absolutely delicious and easy to make! I love this recipe. I used small yukon gold... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2005 by JOYCE_WARNER 
with a few adjustments this is excellent. The potatoes as stated need to be "thinly" sliced,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by Rachel 
REALLY good! It was helpful to read the reviews before hand. Note: It will create a lot of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2009 by Kalnems 
I looked at all of the reviews prior to making this. You do not need to cook the potatoes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2007 by ~justme~ 
I thought this was great, although a bit of work. Do slice the potatoes VERY thinly and cook... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2009 by cath614 
I am a terrible cook. I never know what goes well together so I have to follow recipes... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by Rachel 
potatoes did not cook well at all. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2007 by AbbyA 
this was a pretty good recipe, but I would suggest more marinara sauce and more cheese! MORE

 
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