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Spuds Lasagna Loaf

 Spuds Lasagna Loaf
I developed this recipe when we had a craving for lasagna but no noodles in the pantry. Potatoes are fabulous in this Italian-style casserole.—Dixie Terry, Goreville, Illinois
4-6 ServingsPrep: 30 min. Bake: 35 min.


  • 2 large potatoes, peeled and halved widthwise
  • 1 cup (8 ounces) 4% cottage cheese, drained
  • 1 egg
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon salt
  • Dash garlic powder
  • 1/2 cup shredded part-skim mozzarella cheese


  • Place potatoes in a saucepan and cover with water. Bring to a boil.
  • Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Drain. Cool; cut into thin slices. In a small bowl, combine cottage
  • cheese and egg; set aside. In another small bowl, combine tomato
  • sauce and seasonings.
  • In a greased 9-in. x 5-in. loaf pan, layer half of the potatoes, half
  • of the cottage cheese mixture and half of the tomato sauce mixture.
  • Repeat layers. Sprinkle with cheese.
  • Cover and bake at 400° for 30 minutes or until potatoes are
  • tender. Uncover; bake 5-10 minutes longer or until bubbly. Let stand
  • for 5 minutes before serving.
  • Yield: 4-6 servings.

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Spuds Lasagna Loaf (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 183 calories, 4 g fat (2 g saturated fat), 49 mg cholesterol, 418 mg sodium, 26 g carbohydrate, 2 g fiber, 11 g protein.