I’m so happy to share this Potato Lasagna recipe with you because it is a fun twist on classic lasagna. Instead of pasta noodles, we use thin slices of potatoes layered with fresh vegetables, cheese, and tomato sauce. It is cheesy, hearty, and packed with colorful veggies in every bite. This is a cozy baked dinner that feels special but is simple enough for a weeknight.
Level: Moderate
Total Time: about 1 hour
Prep Time: about 15 minutes
Cook Time: about 45 minutes
Yield: 4 servings
Course: Main Course
Cuisine: Italian inspired
I still remember the first time I made lasagna without pasta. I was not sure how it would turn out, but the potatoes made it so comforting and filling.
This recipe is special because it layers thin slices of red potatoes with carrots, bell pepper, onion, garlic, spinach, and plenty of cheese. Everything bakes together with a rich vodka marinara sauce, so the flavors blend into one warm and satisfying dish.
It is perfect when you want something different from traditional lasagna, or when you simply love potatoes and want them to be the star of the meal.
How to Make Potato Lasagna
This dish takes all the flavors of classic lasagna and swaps the noodles for tender potato slices. Here’s how it all comes together:
• Thinly sliced red potatoes layered like noodles
• A mix of carrots, bell pepper, onion, garlic, and spinach
• A blend of smoked Gouda, mozzarella, and sharp Cheddar
• Rich vodka marinara sauce poured between layers
• Repeated layers of potatoes, veggies, sauce, and cheese
• Baked until bubbly and golden on top
It is a layered oven meal that feels hearty and comforting with every forkful.
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
- Preheat the Oven:
- Set your oven to 350°F.
- Lightly grease a 2 quart casserole dish.
- Prepare the Vegetables:
- In a medium bowl, toss together the sliced carrots, chopped bell pepper, onion, garlic, and spinach.
- Mix gently so everything is evenly combined.
- Mix the Cheeses:
- In a separate bowl, combine the smoked Gouda, mozzarella, and sharp Cheddar.
- Stir until the cheeses are well blended.
- Start the First Layers:
- Place two layers of thinly sliced potatoes in the bottom of the prepared dish.
- Sprinkle lightly with salt and pepper.
- Add Vegetables, Sauce, and Cheese:
- Spread a layer of the vegetable mixture over the potatoes.
- Pour about 1/2 cup of the vodka marinara sauce over the vegetables.
- Sprinkle some of the cheese mixture on top.
- Repeat the Layers:
- Continue layering potatoes, vegetables, sauce, and cheese.
- Finish with a generous layer of cheese on top.
- Bake Covered:
- Cover the dish and bake for about 35 minutes.
- This helps the potatoes soften and cook through.
- Brown the Top:
- Remove the cover and bake for about 10 more minutes.
- The top should look melted and lightly golden.
- Rest and Serve:
- Let the lasagna rest for a few minutes before slicing.
- Serve warm and enjoy.
Process Details
• Thin Potato Slices: Slicing the potatoes very thin helps them cook fully in the oven. Thicker slices may stay firm.
• Layering Like Lasagna: Building layers evenly helps each bite have potatoes, vegetables, sauce, and cheese.
• Covered Baking First: Keeping the dish covered traps steam so the potatoes soften properly.
• Cheese on Top: Finishing with cheese on top creates a golden, bubbly layer.
• Balanced Flavors: The smoked Gouda adds a slightly smoky taste, while mozzarella and Cheddar bring creaminess and sharpness.
Tips for Success
• Slice the potatoes as thin as you can for the best texture.
• Spread the sauce evenly so no layer feels dry.
• Season the potato layers lightly as you build them for better flavor.
• If your potatoes are not very thin, you may need to bake a little longer.
• Let the lasagna rest before cutting so it holds its shape better.
• You can adjust the salt and pepper to your own taste.
Serving Ideas
• Simple Green Salad: Serve with a fresh salad to balance the rich cheese.
• Garlic Bread Side: Add warm bread for a more filling meal.
• Family Dinner: Place the casserole dish in the center of the table and let everyone help themselves.
• Extra Cheese Lover: Sprinkle a little extra mozzarella on top before the final bake for a thicker cheesy layer.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to about 3 to 4 days.
• Reheating: Warm in the oven or microwave until heated through. Add a spoonful of sauce if it looks dry.
• Texture Note: The potatoes may firm up slightly in the fridge but soften again when reheated.
• Freezing: You can freeze portions for up to about 2 months.
• Thawing Tip: Thaw overnight in the refrigerator before reheating for best results.
Nutrition Info (Approximate per Serving)
• Calories: 642
• Protein: 26g
• Carbohydrates: 99g
• Fat: 17g
• Fiber: 11g
• Sodium: 862mg
• Sugar: 16g
Potato Lasagna is a hearty and cheesy baked dish that proves you do not need pasta to enjoy lasagna flavors. The tender potatoes, fresh vegetables, rich sauce, and melted cheese create a meal that is filling and full of comfort.
I hope you give this fun twist on lasagna a try. Once you taste those cheesy, saucy layers, you may find yourself making it again and again.