Vegetarian Potato Lasagna
Indulge in the comforting layers of this Vegetarian Potato Lasagna, a creative twist on the classic Italian dish that replaces traditional pasta with thinly sliced russet potatoes for a gluten-free and hearty alternative. Packed with creamy ricotta, melty mozzarella, and tangy Parmesan cheeses, this recipe features vibrant layers of fresh spinach, zucchini, and rich marinara sauce for a wholesome and flavorful bite. Seasoned with fragrant garlic and Italian herbs, this dish comes together easily and bakes to bubbling, golden perfection in just under an hour. Perfect for family dinners or meal prepping, this cheesy potato lasagna is a satisfying vegetarian main course that will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 cups Marinara sauce
- 4 cups Spinach, fresh
- 1 large Zucchini, thinly sliced
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a thin layer of olive oil.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline slicer for consistent results.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook until wilted, about 3 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside.
Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Arrange a layer of potato slices over the sauce, slightly overlapping the edges. Sprinkle with a little salt and pepper.
Spread 1/3 of the ricotta cheese over the potato layer, then sprinkle with 1/3 of the mozzarella and a small handful of Parmesan cheese.
Add a layer of sautéed spinach and a few slices of zucchini on top of the cheese layer.
Repeat the layers (sauce, potato, ricotta, mozzarella, Parmesan, spinach, zucchini) two more times, ending with a final layer of marinara sauce and the remaining mozzarella and Parmesan cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbling, and the potatoes are tender when pierced with a fork.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Vegetarian Potato Lasagna!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1881 mg | 40% | |
*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.
