Why You’ll Love This Recipe
You’ll love potato lasagna for its rich, creamy texture combined with the hearty flavor of potatoes. The layers of cheese, ground meat, and savory sauce make this dish a comforting and filling meal. It’s a great way to switch up traditional lasagna and offers a gluten-free alternative for those avoiding pasta.
Ingredients
- 6 medium potatoes, peeled and sliced thin
- 1 pound ground beef
- 1 (15-ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 (24-ounce) jar marinara sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for greasing
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a skillet, cook the ground beef with garlic until browned. Drain any excess fat, then stir in the marinara sauce, basil, oregano, salt, and pepper. Let the sauce simmer for 10 minutes.
- In a bowl, mix the ricotta cheese, egg, and Parmesan cheese. Set aside.
- Layer the bottom of the baking dish with a third of the sliced potatoes. Spread half of the ricotta mixture over the potatoes, followed by half of the meat sauce, and a third of the mozzarella cheese. Repeat the layers.
- Finish by topping with the remaining mozzarella cheese. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Let the lasagna cool for 10 minutes before serving.
Servings and Timing
- Servings: 6-8
- Total time: 1 hour 15 minutes
Variations
- Vegetarian version: Replace the ground beef with sautéed vegetables like mushrooms, spinach, or zucchini.
- Cheese variations: Add ricotta with spinach for a richer, more flavorful filling, or experiment with different cheeses like Gouda or provolone.
- Spicy: Add red pepper flakes to the sauce or sprinkle on top for some heat.
Storage/Reheating
- Storage: Store leftover potato lasagna in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 20 minutes, covered with foil, to retain moisture. You can also microwave individual portions.
FAQs
Can I use frozen potatoes for this recipe?
Yes, frozen potatoes can be used, but fresh potatoes give a better texture.
Can I make this lasagna ahead of time?
Absolutely! You can prepare it the day before and refrigerate it until you’re ready to bake.
Can I freeze leftover potato lasagna?
Yes, potato lasagna can be frozen for up to 3 months. Wrap it tightly in foil or plastic wrap before freezing.
How can I make the potatoes softer?
Slightly undercook the potatoes in a pan before layering them for a softer texture after baking.
Is there a dairy-free version of this recipe?
Yes, you can use dairy-free cheese alternatives and a non-dairy ricotta substitute for a dairy-free option.
Can I add more vegetables?
Yes, feel free to add vegetables like spinach, bell peppers, or eggplant to the layers for added flavor and nutrition.
Can I use other types of meat for the sauce?
Ground turkey, chicken, or sausage would all work well as alternatives to ground beef.
How do I ensure the potatoes are cooked properly?
Make sure to slice the potatoes thinly and bake the lasagna long enough for the potatoes to soften and cook through.
How many layers should the lasagna have?
Three to four layers of potatoes and sauce is ideal for a hearty lasagna, but feel free to adjust based on your preferences.
Can I add a béchamel sauce for extra creaminess?
Yes, adding a béchamel sauce layer will make the lasagna creamier and richer in flavor.
Conclusion
Potato lasagna offers a comforting, creative twist on a beloved classic. With its layers of flavorful meat sauce, creamy ricotta, and tender potatoes, it’s a hearty meal that everyone will enjoy. Whether you’re making it for a family dinner or a special occasion, this dish is sure to be a hit!
Print
Potato Lasagna
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
Description
Potato lasagna is a unique, comforting twist on the classic lasagna dish, replacing traditional pasta with thinly sliced potatoes. This hearty, gluten-free alternative layers savory flavors with creamy cheese, ground meat, and marinara sauce. It’s a satisfying and filling meal that’s perfect for those craving something new while still offering the richness and warmth of traditional lasagna.
Ingredients
- 6 medium potatoes, peeled and sliced thin
- 1 pound ground beef
- 1 (15-ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 (24-ounce) jar marinara sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a skillet, cook the ground beef with garlic until browned. Drain any excess fat, then stir in the marinara sauce, basil, oregano, salt, and pepper. Let the sauce simmer for 10 minutes.
- In a bowl, mix the ricotta cheese, egg, and Parmesan cheese. Set aside.
- Layer the bottom of the baking dish with a third of the sliced potatoes. Spread half of the ricotta mixture over the potatoes, followed by half of the meat sauce, and a third of the mozzarella cheese. Repeat the layers.
- Finish by topping with the remaining mozzarella cheese. Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Let the lasagna cool for 10 minutes before serving.
Notes
- Storage: Leftover potato lasagna can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 20 minutes, covered with foil, or microwave individual portions.
- Freezing: You can freeze leftover potato lasagna for up to 3 months. Wrap tightly in foil or plastic wrap before freezing.
- Variations:
- Vegetarian: Replace the ground beef with sautéed mushrooms, spinach, or zucchini.
- Cheese: Add spinach to the ricotta for extra flavor or try Gouda or provolone.
- Spicy: Add red pepper flakes to the sauce for some heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
