Potato Lasagna

Potato Lasagna


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


1 h servings 642 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 99.4g
  • 32%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 862 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. 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.
  3. 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.
  4. Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.
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  1. 20 Ratings


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 al...

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 inste...

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 sinc...