Imagine a dish that combines the creamy richness of classic lasagna with the hearty comfort of perfectly cooked potatoes – this isn't just another recipe, it's a culinary revolution! Our Potato and Cheese Lasagna transforms the traditional pasta-based favorite into a gluten-free, potato-packed masterpiece that will have your family and friends begging for seconds. With layers of tender potato slices, three types of melted cheese, and a vibrant marinara sauce, this recipe is about to become your new go-to comfort meal that's both impressive and surprisingly easy to prepare.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 large potatoes, thinly sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 jar marinara sauce
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Wash and thinly slice the potatoes using a mandoline or sharp knife, ensuring uniform thickness of approximately 1/8 inch. Pat the potato slices dry with paper towels to remove excess moisture.
- In a small bowl, mix ricotta cheese with oregano, salt, and pepper. Stir until well combined and seasonings are evenly distributed.
- Begin layering the lasagna by spreading a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Arrange a single layer of potato slices slightly overlapping, covering the entire bottom of the dish.
- Spread a layer of ricotta cheese mixture over the potato slices, followed by a sprinkle of mozzarella and parmesan cheese.
- Pour a thin layer of marinara sauce over the cheese, ensuring even coverage.
- Repeat the layering process: potatoes, ricotta, cheeses, and marinara sauce until all ingredients are used, typically creating 3-4 layers.
- For the final top layer, ensure a generous covering of mozzarella and parmesan cheese.
- Drizzle olive oil over the top layer to help achieve a golden, crispy surface.
- Cover the baking dish with aluminum foil and bake for 35 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and potatoes are tender when pierced with a fork.
- Remove from oven and let the lasagna rest for 10-15 minutes before serving to allow the layers to set.
- Slice into portions and serve hot, garnishing with fresh herbs if desired.
Tips
- Slice Potatoes Uniformly: Use a mandoline slicer or a sharp knife to ensure each potato slice is about 1/8 inch thick. Consistent thickness guarantees even cooking.
- Remove Moisture: Pat potato slices dry with paper towels to prevent a watery lasagna and help achieve a crispy top layer.
- Layer Carefully: Slightly overlap potato slices to create a solid base, and ensure each layer is evenly covered with cheese and sauce.
- Cheese Blend: The combination of ricotta, mozzarella, and parmesan creates a rich, complex flavor profile. Don't skimp on the cheese!
- Foil Technique: Cover the lasagna initially to prevent burning, then uncover to achieve that beautiful golden-brown top.
- Resting Time Matters: Let the lasagna rest for 10-15 minutes after baking. This helps the layers set and makes cutting and serving much easier.
- Optional Enhancements: Consider adding fresh herbs like basil or thyme, or mix some sautéed garlic or spinach into the ricotta for extra flavor.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 22g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 75mg
