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 :

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 RECIPE BY TASTY



Potato Lasagna Recipe by Tasty image

Here's what you need: potatoes, salt, pepper, ham, mozzarella cheese, bacon, fresh parsley, shredded mozzarella cheese, heavy cream, eggs

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8 slices ham
7 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup fresh parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

Steps:

  • Slice the peeled potatoes into ¼ inch (½ cm) slices.
  • Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
  • Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
  • Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
  • Follow with another layer of potatoes, then the remaining ham and sliced cheese.
  • Preheat oven to 350°F (180°C).
  • Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
  • Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
  • In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
  • Bake for about 40 minutes, until the cheese is a deep golden brown.
  • Cool slightly, slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 48 grams, Fat 60 grams, Fiber 3 grams, Protein 46 grams, Sugar 7 grams

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

SWEET POTATO LASAGNA



Sweet Potato Lasagna image

Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color (and plenty of nutrition). The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too!

Provided by Food Network Kitchen

Time 2h45m

Yield 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 small onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can whole peeled tomatoes
Two 10-ounce boxes frozen chopped spinach, defrosted
1 pound mozzarella, grated
2 pounds ricotta cheese
1/2 cup grated Parmesan
1/4 teaspoon grated nutmeg
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
3 pounds sweet potatoes (about 3 large)

Steps:

  • For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until softened and translucent, about 10 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and mash into a chunky puree using a potato masher. Bring to a simmer and partially cover the pan with a lid. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in 1/2 teaspoon salt and pepper to taste. Remove from the heat.
  • For the lasagna: While the sauce is cooking, drain the water from the spinach, place in a clean kitchen towel and wring well to remove any excess water. Break up the spinach into a large bowl. Set aside 1 cup of the mozzarella, then add the remaining mozzarella to the bowl with the spinach. Add the ricotta, Parmesan, nutmeg, eggs, 2 teaspoons salt and 1/2 teaspoon pepper and mix with a wooden spoon or rubber spatula until well combined.
  • Peel the sweet potatoes and trim a small bit from one of the longer ends on each so they will sit flat and not roll. Cut the potatoes lengthwise into 1/4-inch planks.
  • Preheat the oven to 350 degrees F.
  • To assemble the lasagna: Add about 3/4 cup of sauce to the bottom of a deep 9-by-13-inch baking dish. Place a single layer of sweet potato slices along the bottom. Top with one-quarter of the ricotta and spinach mixture and use an offset spatula or the back of a spoon to spread gently into an even layer. Dollop about 3/4 cup of sauce on top of the ricotta mixture. Top with another layer of sweet potato slices facing the opposite direction from the previous layer. Repeat with ricotta mixture and sauce until you have 4 layers, ending with the remaining sauce.
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil, top with the reserved mozzarella and bake until the lasagna is bubbling, the mozzarella is starting to brown and the sweet potatoes are tender when a paring knife is inserted into the center, an additional 45 to 60 minutes. Let sit for 20 minutes before slicing and serving.

POTATOES LIKE LASAGNA



Potatoes Like Lasagna image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 21

2 large potatoes, peeled and sliced lengthwise
2 cups marinara sauce
2 large eggs
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound mozzarella
1 (3 to 4) pound pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 cups crumbled cornbread
2 cups toasted bread, cut into 1-inch cubes
10 saltine crackers
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
1/2 stick butter
1 teaspoon dried sage
Salt and pepper

Steps:

  • Preheat the oven to 375 degrees F and grease and flour a 13 by 9-inch baking dish. Place a layer of potato slices on the bottom of the dish and cover it with approximately 1/4 cup of sauce. In a mixing bowl, beat the eggs with the ricotta and Parmesan cheese and salt and pepper. Pour about half of the cheese mixture on top of the potatoes and sauce and place a layer of mozzarella on top of that. Continue layering the potatoes, sauce, cheese mixture, and mozzarella until all the ingredients are used up - you should end with a top layer of mozzarella cheese. Bake for about 45 to 50 minutes. The bottom layer of potatoes will be soft and the top layer will be a bit firmer. If you prefer a softer top layer, bake an additional 15 to 20 minutes, or cover during the initial baking, uncovering the last 10 minutes to brown the top.
  • Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
  • Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
  • Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.

POTATO LASAGNA



Potato Lasagna image

Make and share this Potato Lasagna recipe from Food.com.

Provided by Tonkcats

Categories     Potato

Yield 1 serving(s)

Number Of Ingredients 5

1 box potato, mashed (8 to 12 servings)
1 1/2 cups butter (margarine)
12 ounces sharp cheddar cheese
1 box lasagna noodle
5 onions

Steps:

  • Make lasagna first. Boil for 8 minutes (slightly hard); rinse with cold water, drain and let sit. Make mashed potatoes; saute 5 onions and 1 to 21 1/2 cups margarine on low heat until onions are soft. Grat e Cheddar cheese and add to potatoes; add onions and butter mixture. (Leave a little out to spread on top when through layering.) In 9 x 13-inch pan, layer butter on bottom of pan, then lasagna noodles, then potato mixture. After 3 layers (lasagna on top), spread remaining butter and onions on top.
  • Cover with foil and bake at 350 degrees for about 30 to 40 minutes.
  • Note: The layers of the potato mix should not be more than 1/2-inch deep.

Nutrition Facts : Calories 4043.4, Fat 389.4, SaturatedFat 246.8, Cholesterol 1089.3, Sodium 4090.4, Carbohydrate 60.2, Fiber 7.7, Sugar 25.5, Protein 92.7

POTATO LASAGNA



Potato Lasagna image

Thin slices of cooked potatoes replace the noodles in this unique lasagna, which also includes layers of meat sauce, ricotta cheese and mozzarella.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 4 servings.

Number Of Ingredients 8

1 lb. potatoes, peeled, thinly sliced
1/2 lb. lean ground beef
1/2 cup chopped onion
1 -1/2 cups CLASSICO Tomato and Basil Pasta Sauce
3/4 cup POLLY-O FREE Natural Nonfat Ricotta Cheese
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
2 egg whites
1/2 cup shredded POLLY-O Part Skim Mozzarella Cheese

Steps:

  • Preheat oven to 350°F. Cook potatoes in large pot of boiling water for 5 minutes; drain. Meanwhile, brown meat with onion in large nonstick skillet, stirring occasionally. Drain, if necessary. Add pasta sauce to skillet.
  • Mix ricotta cheese, grated topping and egg whites until well blended. Spoon half of the meat mixture into 8-inch square baking dish sprayed with cooking spray. Cover with half of the potatoes; top with layers of the ricotta cheese mixture, remaining potatoes and remaining meat mixture. Sprinkle with mozzarella cheese. Cover with foil.
  • Bake 50 minutes. Remove foil. Bake an additional 10 minutes or until cheese is melted.

Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g

POTATO BEEF LASAGNA



Potato Beef Lasagna image

"This recipe comes from our family cookbook. We love casseroles, and this is a cherished favorite." Suzette Jury - Keene, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 9

1 pound lean ground beef
1/2 pound bulk Italian sausage
1 can (19 ounces) ready-to-serve tomato-basil soup
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (20 ounces) refrigerated sliced potatoes
1 medium onion, thinly sliced
1 cup shredded part-skim mozzarella cheese
1-1/2 cups shredded Gruyere or Swiss cheese
3 tablespoons minced fresh parsley

Steps:

  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside., Place half of the potatoes and onion into a greased 13x9-in. baking dish. Layer with remaining potatoes and onion. Top with mozzarella cheese and meat mixture., Cover and bake at 350° for 1 hour. Uncover; sprinkle with Gruyere cheese. Bake 10-15 minutes longer or until potatoes are tender and cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 765mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.

VEGETARIAN POTATO LASAGNA



Vegetarian Potato Lasagna image

Posted for Zaar World Tour 2005. I'm always looking for an easy low-fat lasagna recipe, and I think this would work well. It also sounds pretty healthy, and a great one-dish meal for sure. You can use either whole milk ricotta or low-fat. If you'd prefer you could also use a marinara sauce with meat. Developed by Helene Henderson from her cookbook The Swedish Table.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 cups water, salted
3 cups Baby Spinach, washed (5 1/4 ounce bag)
2 cups low-fat ricotta cheese (15 ounce container)
1 bunch fresh flat-leaf parsley, chopped
1 lemon, zest of
1/2 cup parmesan cheese, freshly grated, divided
2 lbs russet potatoes, peeled and cut into rectangular blocks (2 large)
1 tablespoon butter
2 cups marinara sauce, homemade or 2 cups marinara sauce, purchased
salt and pepper, to taste

Steps:

  • Preheat oven to 400 Fahrenheit.
  • In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
  • Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
  • With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
  • Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
  • Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
  • Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
  • Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.

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

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From minimalistbaker.com


POTATO AND CHEESE LASAGNA | EMERILS.COM
Directions. Preheat oven to 350 degrees. Oil bottom of an 8x10-inch baking dish. Using a vegetable slicer or very sharp knife, slice sweet potatoes as thin as possible. Slice baking and red skin potatoes as you need them, to prevent browning. Cover bottom of dish with a layer of Idaho potato slices, slightly overlapping.
From emerils.com


LASAGNA MADE WITH SWEET POTATOES - THERESCIPES.INFO
https://www.foodnetwork.com › recipes › food-network-kitchen › sweet-potato-lasagna-7479208. All information about healthy recipes and cooking t
From therecipes.info


POTATO LASAGNA RECIPE - VEGETARIAN TIMES
1. Preheat oven to 350°F. Spray 9×13-inch glass baking dish with nonstick cooking spray. 2. Bring large pot of salted water to a boil, and add potato slices. Stir, return to a full boil and cook 1 minute. Turn off heat, and let sit undisturbed 10 minutes, or until slices are tender but still firm. Drain, and set aside to cool.
From vegetariantimes.com


SWEET POTATO LASAGNA WITH TURKEY AND SAGE | HEALTHY RECIPES
Meanwhile, preheat oven to 400°F. Stir together ricotta, egg, 1 1/2 teaspoons sage, remaining pinch salt, and remaining 1/8 teaspoon pepper in small bowl; set aside. Using mandoline, V-slicer, or very sharp knife, cut potatoes into very thin lengthwise slices (about 1/10-inch thick). Put spinach in large bowl and cover with boiling water.
From weightwatchers.com


SWEET POTATO LASAGNA RECIPE (GLUTEN-FREE!) | KITCHN
2021-09-04 Instructions. Arrange a rack in the middle of the oven and heat the oven to 400°F. Peel 2 pounds sweet potatoes. Cut crosswise into 1/8 inch-thick rounds with a mandoline. (Alternatively, cut a sliver of potato from one side to make a flat surface, then slice crosswise into 1/8 inch-thick slices with a knife.)
From thekitchn.com


EASY SWEET POTATO LASAGNA WITH BURRATA
2022-03-24 Instructions. Preheat your oven to 375 degrees and spray a 9"-x-13" baking dish with non-stick cooking spray. In a large skillet over medium heat, heat oilve oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
From thecuriousplate.com


SWEET POTATO LASAGNA RECIPE - LOVE AND LEMONS
Instructions. Preheat the oven to 375°F. In a medium bowl, mix together the ricotta, feta, garlic, basil, sage, red pepper flakes and a few generous pinches of salt and pepper. Lightly grease an 8x8 or similar size baking pan with olive oil.
From loveandlemons.com


GLUTEN-FREE LASAGNA RECIPE WITH POTATO NOODLES AND MEAT SAUCE …
2019-12-05 In a large bowl, beat eggs and whisk in ricotta, parsley, oregano, and basil and season with a pinch of salt and a twist of black pepper. Set aside. Spread 1 cup meat sauce evenly over the bottom of a 9-by-13-inch baking dish. Season all of the potato slices with salt and pepper. Arrange a layer of potatoes across the bottom, slightly ...
From rachaelrayshow.com


PIEROGI LASAGNA (MASHED POTATO LASAGNA) | A MIND "FULL" MOM
2015-04-22 Preheat oven to 350 degrees. Generously butter a 9x13 pan. Spread 2 cups of mashed potatoes on the bottom pan. Sprinkle with 1 cup of cheese. Place 3 noodles over the layer of cheese. Repear layers. For the final layer, spread the remaining potatoes over the last layer of noodles.
From amindfullmom.com


POTATO AND MUSHROOM LASAGNA RECIPE | EMERIL LAGASSE | COOKING …
Add the mushroom mixture to the sauce. In a mixing bowl, combine the Ricotta cheese, egg, remaining parsley, 1/2 cup grated Parmigiano-Reggiano cheese, and Mozzarella cheese. Season with salt and pepper. Season the potatoes with salt and pepper. To assemble, spoon a small amount of the sauce on the bottom of the baking dish.
From cookingchanneltv.com


VEGETARIAN SWEET POTATO LASAGNE RECIPE - CLEAN EATING
Stir in basil. 2. In a food processor, place all filling ingredients except cheese; process until smooth. Using a spatula, fold in 1½ cups cheese and set aside. 3. Assemble lasagna: Spread ½ cup tomato sauce in bottom of an 8-inch square baking dish. Add 1 layer of potato slices, overlapping slightly.
From cleaneatingmag.com


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