Potato Lasagna
Elevate your comfort food game with this hearty and indulgent Potato Lasagna, a creative twist on the classic Italian favorite! Thinly sliced Russet potatoes take the place of traditional pasta sheets, layered with a rich, savory meat sauce made from ground beef, aromatic garlic, and herbs like oregano and basil. A velvety homemade béchamel sauce, infused with nutmeg and Parmesan cheese, adds an extra layer of creamy decadence, while gooey mozzarella tops it all off for the perfect golden finish. With just 30 minutes of prep and a slow bake in the oven, this gluten-free potato-based lasagna becomes a crowd-pleasing masterpiece, ideal for cozy family dinners or meal prepping for the week. Garnish with fresh parsley for a pop of color, and serve this irresistible dish warm for maximum flavor in every bite!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 500 grams Ground beef
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups (warm) Milk
- 0.25 teaspoon Nutmeg
- 1 cup, grated Parmesan cheese
- 2 cups, shredded Mozzarella cheese
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a mandoline slicer or a sharp knife. Set the slices in a bowl of cold water to prevent browning.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute.
Add the ground beef to the skillet. Cook until browned, breaking up the meat with a spoon as it cooks, about 6-8 minutes.
Stir in the tomato paste, crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer the meat sauce for 10-15 minutes, stirring occasionally, then remove from heat.
In a medium saucepan, make the béchamel sauce. Melt the butter over medium heat, then whisk in the flour, cooking for 1-2 minutes until slightly golden. Gradually whisk in the warm milk, stirring constantly to prevent lumps. Cook for 4-5 minutes until the sauce thickens. Add the nutmeg and a pinch of salt, then stir in the grated Parmesan cheese until melted. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel.
In a greased 9x13-inch baking dish, spread a thin layer of meat sauce at the bottom. Layer potato slices evenly over the meat sauce, slightly overlapping the edges.
Spread a layer of béchamel sauce over the potato layer, then sprinkle with a handful of shredded mozzarella cheese.
Repeat the layering process (meat sauce, potatoes, béchamel, mozzarella) until all ingredients are used, ending with a layer of béchamel and mozzarella on top.
Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the potato lasagna cool for 10 minutes before serving. Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
5293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.9 g | 327% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 6275 mg | 273% | |
| Total Carbohydrate | 517.3 g | 188% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 88.9 g | ||
| Protein | 259.3 g | 519% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 3901 mg | 300% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 14772 mg | 314% | |
*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.
