Recipe by PIKKLE
"This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!"
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red potatoes, thinly sliced
baby carrots, sliced
green bell pepper, chopped
Vidalia onion, chopped
baby spinach leaves
shredded smoked Gouda cheese
1 1/2 cups
shredded mozzarella cheese
shredded sharp Cheddar cheese
salt and pepper to taste
1 (14 ounce) jar
vodka marinara sauce
This was absolutely delicious and easy to make! I love this recipe. I used small yukon gold type potatoes and red pepper rather than green pepper. I also used a tomato/basil marinara sauce instead of vodka sauce. This is the best thing I have eaten in a long time, and I live in France--land of food. I highly recommend this whether you are a vegetarian or not! Plus it's healthy!
The potatoes need to be cooked a little before slicing and adding to the lasagna. They never finished cooking and had to be taken out as we ate. The vodka sauce was a little too creamy with all of the cheeses. I'd recommend mixing the vodka sauce with a tomato sauce. Also, with the amount of food listed, you need larger than a 2 quart casserole dish.
with a few adjustments this is excellent. The potatoes as stated need to be "thinly" sliced, very thin and they will cook. I used regular red sauce and Italian seasoning, and what the heck since it's lasagna I added some ground beef and Italian sausage to the layers. served with garlic bread and salad.
I looked at all of the reviews prior to making this. You do not need to cook the potatoes beforehand provided you slice them thinly (I used my mandolin) and you bake the dish a bit longer (I did 1 hour covered, 15 minutes uncovered). I also wouldn't use red potatoes since they don't get quite as soft as other types. I mixed some seasonings into the vegetable mixture (oregano, parsley, garlic, salt and pepper) and used a basil tomato sauce. It was outstanding. Thanks for the concept!
The flavor was very good. Even my husband liked it! I substituted fat free tomato basil sauce for the vodka sauce. I had some trouble with the potatoes being undercooked. I think next time I will try baking them first, letting them cool enough to handle, and then slicing them and putting them in layers. I will make this again.
It's difficult to get the potatoes thin enough. I wasn't sure if I was supposed to cook them before layering the lasagna or not, so we didn't. Definitely make sure you cover this up with foil, or the potatoes will be tough. We might try this again, with regular gouda instead of smoked gouda. The smoky flavor was too overwhelming.
I am a terrible cook. I never know what goes well together so I have to follow recipes exactly. I made this for dinner last night and could not believe how delicious it was! First of all, I don't like to cook but this recipe was very easy so that's a big plus. Second, I don't usually like what I make even though the rest of my family loves my cooking. But when I sat down to eat this meal, I could not wait to have seconds. It didn't taste like what I expected from the ingredients. It was very different, and very yummy. I cannot wait to make it again!
REALLY good! It was helpful to read the reviews before hand.
Note: It will create a lot of "juice" between all the veggies and the marinara sauce, but it was wasn't runny.
My guests loved it. Left a clean 9x13!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 642
** Calories from Fat: 150
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