Best Hearty Potato Lasagna Recipes

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POTATO LASAGNA



Potato Lasagna 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

Time 1h30m

Yield 8-10 servings.

Number Of Ingredients 15

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 :

POTATO LASAGNA WITH WILD MUSHROOMS AND HERB SAUCE



Potato Lasagna With Wild Mushrooms And Herb Sauce image

Provided by Linda Wells

Categories     dinner, project, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 19

4 large Idaho potatoes of equal size
8 ounces unsalted butter
3 ounces shiitake mushrooms (see note)
3 ounces oyster mushrooms (see note)
3 ounces white mushrooms
3 ounces chanterelles (optional)
1 large shallot
1/2 bunch parsley
Half a bunch, or 8 ounces, celery, diced
2 ounces leek, diced
1 ounce shallots, diced
1 ounce onions, diced
1 ounce butter
1 cup dry white wine
1 clove garlic
1 branch fresh thyme
Juice of 1/2 lemon
8 ounces butter
1 ounce diced tomatoes

Steps:

  • Preheat the oven to 300 degrees.
  • Peel and cut the potatoes into rectangular shapes, about 3 by 1 1/2 inches.
  • Using a mandoline, a vegetable slicer or a sharp kitchen knife, slice each potato rectangle into 5 slices.
  • Line a cookie sheet with parchment paper and brush the parchment with the melted butter. Spread out the potato slices on a cookie sheet. Butter another piece of parchment paper and place, buttered side down, on the potatoes. Cook in the oven until the potatoes are soft, about 10 to 15 minutes.
  • Chop all the mushrooms. Heat 1 tablespoon of the butter in a saute pan and add the mushrooms. Cook over medium-low heat until they are soft. Add the finely chopped shallots and cook for 2 minutes more, or until the shallots are translucent.
  • In a medium-sized saucepan, melt 2 tablespoons of butter. Add the diced celery, leeks, shallots and onion. Saute for about 5 minutes. Add the wine and, over high heat, reduce the liquid until it almost totally evaporates. Add 1 cup of water, the garlic, thyme and lemon juice and reduce it by a fourth. There should be 6 ounces of liquid. Strain through a sieve, pressing on the vegetables to release the juices. While the liquid is hot, pour it into a blender. Whir the liquid, adding 8 ounces of butter tablespoon by tablespoon. Season the sauce with salt and pepper to taste. Pour the broth back into the pan and stir in the chopped parsley and diced tomatoes.
  • To serve, alternate slices of potato with mushrooms. Spoon the celery sauce over the potatoes and serve.

Nutrition Facts : @context http, Calories 1255, UnsaturatedFat 29 grams, Carbohydrate 79 grams, Fat 99 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 62 grams, Sodium 80 milligrams, Sugar 8 grams, TransFat 4 grams

CHEESY POTATO LASAGNA



Cheesy Potato Lasagna image

A great side dish that was adapted from one of my favorite restaurants. A big hit with everyone I make it for!

Provided by tlyoung115

Categories     Kid Friendly

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

8 -10 russet potatoes
1 cup low-fat cheddar cheese
1 cup reduced-fat mozzarella cheese
1/4 cup parmesan cheese
1/4 cup canola oil
2 large onions
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Heat oven to 400 degrees.
  • Peel and wash potatoes.
  • Cut into slices that are approximately 1/8" thick (like potato chips).
  • Sprinkle with salt and pepper.
  • Heat canola oil and fry potato slices until they are slightly brown.
  • Drain.
  • Cut onions into slices and brown in oil.
  • In an 8" casserole dish, layer the ingredients in the following order: potatoes, 1/2 cup of cheddar, 1/2 cup of mozzerella, parmesan cheese, onions, salt, pepper.
  • Repeat until all ingredients are gone.
  • Top with a sprinkle of cheddar cheese.
  • Bake, uncovered for 20 minutes.

CREAMY POTATO LASAGNA



Creamy Potato Lasagna image

For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad.

Provided by homemaker

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 8

Number Of Ingredients 9

1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
  • In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
  • Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 38.8 g, Cholesterol 56.1 mg, Fat 15.8 g, Fiber 5.5 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 773 mg, Sugar 3.6 g

POTATO LASAGNA



Potato Lasagna 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 Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 11

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, Carbohydrate 99.4 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 11.3 g, Protein 25.8 g, SaturatedFat 9.4 g, Sodium 861.6 mg, Sugar 16.4 g

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

HEARTY LASAGNA



Hearty Lasagna image

Here's a dish that's perfect to share with your sweetie! The heart on top is an easy touch which makes the lasagna extra special. Because you can make it ahead, you won't have to feel rushed when it's time to enjoy your meal. -Marcy Cella, L'Anse, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery. , In a greased 13x9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce. , Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting.

Nutrition Facts : Calories 391 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 790mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.

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