Potato Lasagna
 
Featured in: Recipes  |  March 2020

Potato Lasagna

Love lasagna, but can’t eat wheat? You won’t miss the pasta with this recipe.

2 red bliss potatoes, thinly sliced (0.5 mm thick on mandoline*)

2 tbsp olive oil

3 garlic cloves, minced

2 small zucchini, thinly sliced (1 mm thick on mandoline)

8 oz baby bella mushrooms, thinly sliced

2 cups packed baby spinach leaves

Salt & pepper

12 oz whole-milk ricotta cheese

1/4 cup grated Parmesan cheese, plus extra for sprinkling on top

2 tbsp chopped flat leaf parsley

1 cup shredded mozzarella cheese

2/3 jar tomato sauce

*A slicer that allows for more precise cuts than a knife

  1. Preheat the oven to 350°. In a large saucepan, bring salted water to a boil. Fill a bowl with ice water and set aside.
  2. Drop the sliced potatoes into the boiling water and cook for about 3 minutes, until slightly tender. Remove from the pot and immediately immerse in the ice water. Set aside in the water.
  3. Place the olive oil and garlic in a sauté pan over medium-high heat until garlic is fragrant, about 30 seconds. Add zucchini, mushrooms and spinach; season with salt and pepper. Sauté until liquid has come out of the vegetables and evaporated, about 10–15 minutes. Remove from heat and set aside.
  4. In a bowl, combine ricotta, Parmesan, parsley and mozzarella. Season with salt and pepper, and stir to combine.
  5. Drain the potatoes, lay out on a kitchen towel and pat dry.
  6. Wrap the outside of three 4” springform pans with aluminum foil. Place a spoonful of sauce in the bottom of each pan, next a single layer of potatoes, a layer of vegetables, and a layer of the cheese filling. Repeat the process with sauce, potatoes, vegetables and cheese. Top with another layer of sauce and sprinkle with grated Parmesan.
  7. Place the three pans on a large sheet pan and bake for 45 minutes, until the cheese is bubbly. Remove from the oven and let set for 10 minutes. Remove the outside rings and serve.

Makes three 4” servings

Reprinted with permission of Kelli & Peter Bronski.

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Ingredients:

  • 2 red bliss potatoes, thinly sliced (0.5 mm thick on mandoline*)
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 small zucchini, thinly sliced (1 mm thick on mandoline)
  • 8 oz baby bella mushrooms, thinly sliced
  • 2 cups packed baby spinach leaves
  • Salt & pepper
  • 12 oz whole-milk ricotta cheese
  • 1/4 cup grated Parmesan cheese, plus extra for sprinkling on top
  • 2 tbsp chopped flat leaf parsley
  • 1 cup shredded mozzarella cheese
  • 2/3 jar tomato sauce

Directions:

  1. Preheat the oven to 350°. In a large saucepan, bring salted water to a boil. Fill a bowl with ice water and set aside.
  2. Drop the sliced potatoes into the boiling water and cook for about 3 minutes, until slightly tender. Remove from the pot and immediately immerse in the ice water. Set aside in the water.
  3. Place the olive oil and garlic in a sauté pan over medium-high heat until garlic is fragrant, about 30 seconds. Add zucchini, mushrooms and spinach; season with salt and pepper. Sauté until liquid has come out of the vegetables and evaporated, about 10–15 minutes. Remove from heat and set aside.
  4. In a bowl, combine ricotta, Parmesan, parsley and mozzarella. Season with salt and pepper, and stir to combine.
  5. Drain the potatoes, lay out on a kitchen towel and pat dry.
  6. Wrap the outside of three 4” springform pans with aluminum foil. Place a spoonful of sauce in the bottom of each pan, next a single layer of potatoes, a layer of vegetables, and a layer of the cheese filling. Repeat the process with sauce, potatoes, vegetables and cheese. Top with another layer of sauce and sprinkle with grated Parmesan.
  7. Place the three pans on a large sheet pan and bake for 45 minutes, until the cheese is bubbly. Remove from the oven and let set for 10 minutes. Remove the outside rings and serve.