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!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a thin layer of olive oil.

Step 2

Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline slicer for consistent results.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 4

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.

Step 5

Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.

Step 6

Arrange a layer of potato slices over the sauce, slightly overlapping the edges. Sprinkle with a little salt and pepper.

Step 7

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.

Step 8

Add a layer of sautéed spinach and a few slices of zucchini on top of the cheese layer.

Step 9

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.

Step 10

Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.

Step 11

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.

Step 12

Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Vegetarian Potato Lasagna!

Nutrition Facts

Serving size	(3778.1g)

Amount per serving	% Daily Value*
Calories	3664.3

Total Fat 169.2g	0%
Saturated Fat 83.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 557.5mg	0%
Sodium 8590.9mg	0%
Total Carbohydrate 359.3g	0%
Dietary Fiber 43.9g	0%
Total Sugars 44.1g
Protein 204.8g	0%

Vitamin D 0IU	0%
Calcium 5386.7mg	0%
Iron 28.8mg	0%
Potassium 12090.4mg	0%

*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.

Source of Calories

Fat: 40.3%

Protein: 21.7%

Carbs: 38.0%