Mashed Potato Lasagna with a Vegetable Sauce
Indulge in the ultimate comfort food hybrid with this Mashed Potato Lasagna with a Vegetable Sauce! This creative twist on traditional lasagna swaps pasta for layers of creamy, buttery mashed potatoes, creating a hearty base that complements a vibrant medley of sautéed vegetables simmered in a tangy tomato sauce. With layers of savory ricotta, gooey mozzarella, and nutty Parmesan cheese, this dish strikes the perfect balance of creamy, cheesy goodness and wholesome vegetable flavors. Baked to golden perfection and finished with a sprinkle of fresh parsley, this lasagna is not only a feast for the eyes but also a satisfying vegetarian meal that’s perfect for family dinners or make-ahead meals. Ready in just under 90 minutes, it’s a cozy, flavorful, and crowd-pleasing dish that reimagines lasagna like never before!
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Recipe Information
Ingredients
- 6 medium Potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Milk
- 2 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 1 medium, diced Carrot
- 1 medium, diced Bell pepper
- 1 medium, diced Zucchini
- 14 ounces Canned crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Peel and chop the potatoes into even chunks. Add them to a large pot of salted water and bring to a boil. Cook for 15-20 minutes until tender.
Drain the cooked potatoes and return them to the pot. Add 4 tablespoons of butter, 1/2 cup of milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash until smooth. Set aside.
Preheat your oven to 375°F (190°C).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional minute, stirring constantly.
Stir in the diced carrot, bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables are slightly softened.
Add the crushed tomatoes, dried basil, dried oregano, and 1 teaspoon of salt. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
In a greased 9x13-inch baking dish, spread a thin layer of the vegetable sauce on the bottom.
Spread half of the mashed potatoes evenly over the sauce. Add another layer of vegetable sauce, then dollop half of the ricotta cheese on top, spreading it gently.
Sprinkle 1 cup of mozzarella cheese over the ricotta layer.
Repeat the layers with the remaining mashed potatoes, vegetable sauce, ricotta cheese, and another 1 cup of mozzarella cheese. Finish by sprinkling the grated Parmesan cheese on top.
Bake the lasagna in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Let the lasagna cool for 5-10 minutes before serving. Garnish with freshly chopped parsley.
Serve warm and enjoy this comforting mashed potato lasagna with a vegetable sauce.
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 9767 mg | 425% | |
| Total Carbohydrate | 345.7 g | 126% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 60.8 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3637 mg | 280% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 9263 mg | 197% | |
*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.
