POTATO LASAGNA
Meet the Cook: At our house, this is a regular - it's as much fun to fix as it is to eat! (Sometimes, we even make extras of the potatoes to serve as appetizers.) Since it's so thick, it's great for potlucks as well. My husband and I frequently team up in the kitchen. We're the parents of two young daughters, ages 4 and 1. -Mara Beaumont, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts :
POTATO LASAGNA RECIPE BY TASTY
Here's what you need: potatoes, salt, pepper, ham, mozzarella cheese, bacon, fresh parsley, shredded mozzarella cheese, heavy cream, eggs
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the peeled potatoes into ¼ inch (½ cm) slices.
- Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
- Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
- Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
- Follow with another layer of potatoes, then the remaining ham and sliced cheese.
- Preheat oven to 350°F (180°C).
- Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
- Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
- In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
- Bake for about 40 minutes, until the cheese is a deep golden brown.
- Cool slightly, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 878 calories, Carbohydrate 48 grams, Fat 60 grams, Fiber 3 grams, Protein 46 grams, Sugar 7 grams
PASTA AND POTATO PIEROGI LASAGNA
Steps:
- For the potatoes: Bring a pot of water with the cubed potatoes to a boil and boil until tender, 15 to 20 minutes. Drain. Heat the milk and butter in a pot, then add it to the cooked potatoes and mash until smooth. Mix in the salt and pepper. Set aside.
- For the meat and cabbage: Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the beef and sausage and cook, stirring and breaking it up with a wooden spoon, until cooked through, 5 to 7 minutes. Remove the meat with a slotted spoon and set aside. Add the cabbage and cook, stirring occasionally, until softened, about 7 minutes, then add the meat back in and stir. Set aside.
- Preheat the oven to 375 degrees F.
- For the cheese sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste bubbles a bit but does not brown, 2 to 3 minutes. Whisk in the hot milk, continuing to stir as the sauce thickens, and bring it to a boil. Add 1 teaspoon each salt and pepper, then lower the heat and add the Cheddar. Cook until a smooth sauce is obtained. Add additional salt and pepper if needed.
- For the assembly: Spray a 9-by-13-inch baking dish with some cooking spray. Spoon a thin layer of the cheese sauce on the bottom of the dish, then place 4 of the noodles on the sauce. Top with a third of the meat-cabbage mixture, a third of the potatoes and a third of the cheese sauce. Layer in another 4 noodles, another third of the meat-cabbage mixture, potatoes and cheese sauce and sprinkle in half of the Parmesan. Repeat the layers one more time, then top the final layer with the remaining Parmesan. Bake until golden, 30 to 45 minutes. Sprinkle with chopped parsley and serve.
SWEET POTATO LASAGNA
Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color (and plenty of nutrition). The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too!
Provided by Food Network Kitchen
Time 2h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until softened and translucent, about 10 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and mash into a chunky puree using a potato masher. Bring to a simmer and partially cover the pan with a lid. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in 1/2 teaspoon salt and pepper to taste. Remove from the heat.
- For the lasagna: While the sauce is cooking, drain the water from the spinach, place in a clean kitchen towel and wring well to remove any excess water. Break up the spinach into a large bowl. Set aside 1 cup of the mozzarella, then add the remaining mozzarella to the bowl with the spinach. Add the ricotta, Parmesan, nutmeg, eggs, 2 teaspoons salt and 1/2 teaspoon pepper and mix with a wooden spoon or rubber spatula until well combined.
- Peel the sweet potatoes and trim a small bit from one of the longer ends on each so they will sit flat and not roll. Cut the potatoes lengthwise into 1/4-inch planks.
- Preheat the oven to 350 degrees F.
- To assemble the lasagna: Add about 3/4 cup of sauce to the bottom of a deep 9-by-13-inch baking dish. Place a single layer of sweet potato slices along the bottom. Top with one-quarter of the ricotta and spinach mixture and use an offset spatula or the back of a spoon to spread gently into an even layer. Dollop about 3/4 cup of sauce on top of the ricotta mixture. Top with another layer of sweet potato slices facing the opposite direction from the previous layer. Repeat with ricotta mixture and sauce until you have 4 layers, ending with the remaining sauce.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil, top with the reserved mozzarella and bake until the lasagna is bubbling, the mozzarella is starting to brown and the sweet potatoes are tender when a paring knife is inserted into the center, an additional 45 to 60 minutes. Let sit for 20 minutes before slicing and serving.
POTATO LASAGNA
This is a pleasant change from regular Lasagna. I got this recipe from Alsum Farms.
Provided by Betty Graves
Categories Beef
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 425 degrees. In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat. Spread in an ungreased 15 by 10 inch baking pan. Cover tightly with foil. Bake for 35 to 40 minutes, or until tender. Let cool for 15 minutes. Reduce oven to 350 degrees. In a large skillet, brown beef with onions and seasonings; drain well. Add pasta sauce and simmer on low for about 10 minutes. Stir together ricotta and spinach. Arrange 1/3 of potatoes evenly in a greased 9 by 13 inch baking dish. Layer with 1/2 of spinach mixture, 1/3 of meat sauce and 1/3 of mozzarella. Repeat the next layer with 1/2 of spinach mixture, 1/3 of meat sauce and 1/3 of mozzarella. Top with remaining potatoes, meat sauce and mozzarella. Sprinkle with parmesan cheese. Bake uncovered for 35 to 40 minutes or until bubbly. Let stand for 5 minutes before serving. Makes 8 to 10 servings.
EASY, CHEESY CHICKEN & POTATO LASAGNA
Ready, Set, Cook! Special Edition Contest Entry: The surprise in this lasagna is mashed potatoes. So unusual, yet so good.
Provided by MRMILLWOOD
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- For the sauce: In a large stockpot, combine the alfredo sauce, diced tomatoes, sun-dried tomatoes, bell pepper, onion, garlic, water, Italian seasoning, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
- Crumble the ground chicken in a saucepan. Cook until no pink remains. Add the chicken to the stockpot. Simmer for another 15 minutes.
- Meanwhile, cook the lasagna noodles according to package directions. Drain and set aside.
- Cook the mashed potatoes according to package directions. Stir in butter and sour cream.
- Heat oven to 350 degrees.
- To assemble, place a thin layer of sauce in the bottom of a 9x13" baking pan. Layer 1/3 of each, noodles, potatoes, Mozarella, Swiss and Cheddar cheeses. Crumble small pieces of goat cheese and dot over other cheeses. Add another layer of sauce. Repeat layers 2 more times, ending with cheeses. Bake for 35 to 40 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 758.9, Fat 36.7, SaturatedFat 21.7, Cholesterol 175.2, Sodium 1036.3, Carbohydrate 51.6, Fiber 3.6, Sugar 6.9, Protein 54.6
IRISH LASAGNA
My wife and I came up with this recipe. It is relatively simple to make, although it is a little time consuming, but the results are well worth the time.
Provided by foreveryoung001
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set aside 1/2 cup of cheese.
- Slice potatoes. slices should be about an 1/8 inch thick.
- We like to deep fry the potato slices, although you can use any cooking method that you prefer. The goal is to get them cooked, without having them fall apart. We've found deep frying to be the easiest method.
- Fry the chopped onion in the olive oil. If you like your green onions cooked, you can cook them up with your regular onion.
- Cook bacon until crisp, then chop into bacon bits.
- Use a large cake pan (lasagna pan).
- Put a layer of cooked potatoes on the bottom of the pan, then sprinkle some onions, green onions, and bacon bits on top of the potatoes.
- add a sprinkle of salt, pepper, and just a hint of garlic.
- now sprinkle some cheese on top.
- that completes one layer. add another layer of potato slices, then more onions, green onions, etc --
- keep going until you reach the top of the pan or until you run out of ingredients.
- The very top layer should be only potatoes.
- Bake at 350 for 25-30 minutes, or until all of the cheese is meted throughout.
- Take the 1/2 cup of cheese you set aside earlier, and sprinkle on top.
- Return to oven until top layer of cheese is melted.
- cut and serve like regular lasagna.
Nutrition Facts : Calories 963.5, Fat 63.6, SaturatedFat 29.1, Cholesterol 124, Sodium 1745.2, Carbohydrate 61.8, Fiber 6.8, Sugar 3.1, Protein 37.2
VEGETARIAN POTATO LASAGNA
Posted for Zaar World Tour 2005. I'm always looking for an easy low-fat lasagna recipe, and I think this would work well. It also sounds pretty healthy, and a great one-dish meal for sure. You can use either whole milk ricotta or low-fat. If you'd prefer you could also use a marinara sauce with meat. Developed by Helene Henderson from her cookbook The Swedish Table.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 Fahrenheit.
- In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
- Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
- With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
- Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
- Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
- Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
- Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.
SAUSAGE POTATO LASAGNA
Make and share this Sausage Potato Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage and mushrooms over medium heat until meat is browned; drain and set aside.
- Place potatoes in a saucepan; cover with water.
- Bring to a boil.
- Reduce heat; cover and cook for 5 minutes or until crisp-tender; drain and set aside.
- In a bowl, combine the spinach, cottage cheese, Parmesan and egg; set aside.
- In a saucepan, sauté onion and garlic in butter until tender.
- Stir in flour, salt, pepper and the optional nutmeg until blended.
- Gradually add milk.
- Bring to a boil; cook and stir for 2 minutes.
- Remove from heat.
- Layer half the potatoes in a greased 11x7 inch casserole dish.
- Top with half of the spinach mixture, sausage mixture, white sauce and mozzarella cheese.
- Layer with remaining potatoes, spinach, sausage, and white sauce.
- Cover and bake at 350°F for 30-35 minutes or until potatoes are tender.
- Sprinkle with the remaining mozzarella.
- Bake, uncovered, 5 minutes more or until cheese is melted.
- Let stand 15 minutes before cutting.
Nutrition Facts : Calories 494.2, Fat 30.2, SaturatedFat 13.1, Cholesterol 107.1, Sodium 894.9, Carbohydrate 28.5, Fiber 3.9, Sugar 3.4, Protein 27.8
POTATO AND SMOKED SALMON LASAGNA
An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles.
Provided by evelynathens
Categories One Dish Meal
Time 1h25m
Yield 6-9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Melt the butter in a large, heavy skillet.
- Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
- Add the mushrooms and cook, stirring, until softened, about 6 minutes.
- Transfer to a large bowl and add the garlic and parsley.
- Wipe out the skillet.
- Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
- Stir the spinach into the mushrooms and season with coarse salt.
- In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
- In a large bowl, rinse the potato slices in cold running water until the water runs clear.
- Drain the potato slices and pat dry.
- In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
- Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
- Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
- Cover with the last potato layer and pour the cream mixture evenly over the top.
- Cover the lasagne with foil and bake for 1 hour.
- Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
- Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
- Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
- Preheat the broiler.
- Broil the lasagne for about 1 minute, until the potatoes are crisp.
- Let cool slightly before serving.
Nutrition Facts : Calories 369.1, Fat 16.9, SaturatedFat 9.7, Cholesterol 59, Sodium 424.3, Carbohydrate 42.9, Fiber 5.8, Sugar 3.8, Protein 13.8
CREAMY POTATO LASAGNA
For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad.
Provided by homemaker
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
- In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
- Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 38.8 g, Cholesterol 56.1 mg, Fat 15.8 g, Fiber 5.5 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 773 mg, Sugar 3.6 g
POTATO LASAGNA
Classic lasagna, except you use potatoes instead of pasta to separate the layers of beef, vegetables, and pasta sauce. Really good! Recipe from Linda Larson at About.com.
Provided by Lorraine of AZ
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 9-inch square baking dish.
- In a large skillet, cook onion, garlic, and potatoes in olive oil over medium heat until potatoes are golden brown, about 5 to 6 minutes. Remove mixture from pan and set aside.
- Add ground beef or turkey to the skillet and cook and stir until browned. Drain if necessary. Add vegetables and pasta sauce. Cook and stir over medium heat untilwarmed through, about 3 to 5 minutes.
- In prepared pan, layer half the potato mixture, half the meat mixture and half the cheeses. Repeat layers. Bake in preheated oven for 20 to 30 minutes or until bubbly and cheese are melted.
Nutrition Facts : Calories 862.3, Fat 43.4, SaturatedFat 15.6, Cholesterol 115.8, Sodium 1134.1, Carbohydrate 76.5, Fiber 8, Sugar 12.8, Protein 43.8
More about "potato lasagna recipe 465 food"
POTATO "LASAGNA" RECIPE
From realsimple.com
Ratings 25Calories 496 per serving
- In a large skillet over medium heat, combine the bacon and onion. Cook until the onion is caramelized and golden brown, 9 to 10 minutes. Remove from heat, mix in the spinach, and set aside.
- Coat a 9-by-13-inch baking dish with vegetable spray. Arrange 1 layer of potatoes, overlapping slightly. Spread the tomatoes evenly on top of the potatoes. Pour ⅓ of the milk mixture over the tomatoes. Add another layer of potatoes and then the bacon-spinach mixture, spreading evenly. Top with another third of the milk mixture. Finish with the last layer of potatoes and sprinkle on the shredded cheese. Drizzle the remaining milk mixture over the dish.
POTATO LASAGNA: A DELICIOUS DISH READY IN NO-TIME! - YOUTUBE
From youtube.com
Author Cookist WowViews 12.7K
POTATO LASAGNA | HUNGRY MOM COOKING - YOUTUBE
From youtube.com
Author Hungry Mom CookingViews 7.8K
PIEROGI LASAGNA (MASHED POTATO LASAGNA) | A MIND …
From amindfullmom.com
SWEET POTATO LASAGNA RECIPE - LOVE AND LEMONS
From loveandlemons.com
BORING MEALS NO MORE: 11 RECIPES TO ADD EXCITEMENT TO YOUR DIET
From msn.com
VEGETARIAN SWEET POTATO LASAGNE RECIPE
From cleaneatingmag.com
PIEROGI LASAGNA | MRFOOD.COM
From mrfood.com
YOUR FAMILY WILL BEG FOR SECONDS: 11 TRIED-AND-TRUE CROWD …
From msn.com
POTATO SPINACH LASAGNA | MRFOOD.COM
From mrfood.com
GLUTEN-FREE LASAGNA RECIPE WITH POTATO NOODLES AND …
From rachaelrayshow.com
SWEET POTATO LASAGNA RECIPE (GLUTEN-FREE!) | KITCHN
From thekitchn.com
TRADITIONAL SWEET POTATO CASSEROLE RECIPE
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love