Cheesy Potato Lasagna
Dive into layers of indulgent comfort with this Cheesy Potato Lasagna, a creative twist on the classic Italian favorite. Thinly sliced potatoes replace traditional pasta, forming tender layers that are smothered in a hearty ground beef and tomato sauce, velvety béchamel, and a trio of gooey melted cheeses—mozzarella, cheddar, and Parmesan. This dish is a perfect fusion of creamy, savory, and cheesy flavors, enhanced with aromatic garlic, onion, and Italian seasoning. Baked to golden, bubbling perfection, it’s a crowd-pleasing dinner option that’s as visually stunning as it is delicious. Ideal for family meals, potlucks, or cozy gatherings, this potato lasagna is sure to become a new favorite.
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Recipe Information
Ingredients
- 6 medium Potatoes
- 1 pound Ground beef
- 1 medium Onion
- 3 Garlic cloves
- 1.5 cups Tomato sauce
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.25 teaspoon Freshly grated nutmeg
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel the potatoes, then slice them thinly into approximately 1/8-inch thick rounds. Use a mandoline slicer for uniformity if available. Set aside.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked through, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the tomato sauce, salt, black pepper, and dried Italian seasoning. Bring to a simmer and cook for about 5 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly add the milk to the roux, whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes. Stir in the nutmeg and a pinch of salt, then remove from heat.
To assemble the lasagna, spread a thin layer of the meat sauce at the bottom of the prepared baking dish.
Place a single layer of potato slices over the meat sauce, slightly overlapping the edges. Top with a layer of béchamel sauce, then sprinkle a mix of mozzarella, cheddar, and Parmesan cheeses over it.
Repeat the layers (meat sauce, potatoes, béchamel, cheese) until all the ingredients are used, finishing with a generous layer of cheese on top.
Cover the dish with foil, ensuring it doesn't touch the cheese to avoid sticking. Bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbling and the potatoes are fork-tender.
Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 648 mg | 50% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
