Potato Lasagna No Noodles
Indulge in the comforting flavors of our "Potato Lasagna No Noodles," a hearty twist on the classic Italian dish that skips the pasta and features thinly sliced russet potatoes as the star. This gluten-free recipe layers velvety ricotta cheese, rich homemade meat sauce infused with Italian spices, and a gooey blend of mozzarella and Parmesan, all baked to golden perfection. Perfect for family dinners or meal prepping, this 6-serving casserole delivers a satisfying blend of creamy, savory, and cheesy goodness with every bite. Garnish with fresh parsley for a pop of color and flavor, and enjoy this unique, crowd-pleasing alternative to traditional lasagna. Ready in just over an hour, it’s the ultimate comfort food without the carbs!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 lb ground beef
- 24 oz marinara sauce
- 1.5 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1 tbsp olive oil
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil to prevent sticking.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline slicer or a sharp knife. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned and fully cooked through, breaking it apart with a spoon. Drain any excess grease.
Stir the marinara sauce into the cooked ground beef. Add garlic powder, dried Italian seasoning, salt, and black pepper. Simmer for 5 minutes and remove from heat.
In a medium mixing bowl, combine ricotta cheese, grated Parmesan, the egg, a pinch of salt, and black pepper. Stir until smooth and well mixed.
Spread a thin layer of the meat sauce on the bottom of the prepared casserole dish to start the layering process.
Place a layer of sliced potatoes over the sauce, slightly overlapping the edges.
Spread a layer of the ricotta mixture over the potatoes, followed by a sprinkle of shredded mozzarella cheese.
Repeat the layers: meat sauce, potatoes, ricotta, and mozzarella, until all ingredients are used up, finishing with a top layer of meat sauce and mozzarella cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the cheese is golden and bubbly and the potatoes are fork-tender.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 518 mg | 40% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 835 mg | 18% | |
*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.
