POTATO LASAGNA TASTY RECIPES

POTATO LASAGNA RECIPE | ALLRECIPES

Potato Lasagna Recipe | Allrecipes image

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

Provided by PIKKLE

Categories World Cuisine European Italian

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

10 small red potatoes, thinly sliced
10 baby carrots, sliced
1 large green bell pepper, chopped
½ Vidalia onion, chopped
3 cloves garlic, chopped
2 cups baby spinach leaves
¼ cup shredded smoked Gouda cheese
1?½ cups shredded mozzarella cheese
½ cup shredded sharp Cheddar cheese
salt and pepper to taste
1 (14 ounce) jar vodka marinara sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
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.
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.
Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

Nutrition Facts : Calories 641.8 calories, CarbohydrateContent 99.4 g, CholesterolContent 52.5 mg, FatContent 16.7 g, FiberContent 11.3 g, ProteinContent 25.8 g, SaturatedFatContent 9.4 g, SodiumContent 861.6 mg, SugarContent 16.4 g

POTATO LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Potato Lasagna Recipe: How to Make It - Taste of Home image

Meet the Cook: At our house, this is a regular - it's as much fun to fix as it is to eat! (Sometimes, we even make extras of the potatoes to serve as appetizers.) Since it's so thick, it's great for potlucks as well. My husband and I frequently team up in the kitchen. We're the parents of two young daughters, ages 4 and 1. -Mara Beaumont, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 8-10 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
7 medium potatoes, sliced 1/4 inch thick
1 pound bulk Italian sausage
1 large onion, chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1/4 cup seasoned bread crumbs
Dash cayenne pepper
Additional salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 tablespoons grated Parmesan cheese

Steps:

In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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