Potato Lasagna

Potato lasagna has me totally spun out and reconsidering what actually makes lasagna, well, lasagna. It turns out you don’t need tomato sauce, complicated bechamel sauce or even noodles. This lasagna potato bake throws out the rule book and builds something even better: layers of roasted garlicky potatoes, spicy sausage, spinach-studded ricotta, and melty mozzarella—all without the pasta. Whether you prep the “lasagna” for a random Tuesday or your friend group’s monthly potluck, your hungry friends and family will be astonished with your edgy creativity.

Potato Lasagna Ingredients

• Olive oil: A little olive oil coats the potatoes and coaxes out their full roasted potential.
• Garlic: Mince the garlic cloves yourself for the punchiest flavor, but jarred minced garlic will do just fine if you’re pressed for time or don’t have fresh garlic on hand.
• Salt and pepper: Season the potatoes with salt and pepper, saving a little for the spinach and ricotta layers. Always taste whatever you’re making, and adjust it with salt and pepper so it’s seasoned to perfection.
• Potatoes: Thinly sliced potatoes are the ultimate noodle substitute! Use a waxy type of potato like Yukon Gold, which will hold its shape.
• Italian sausage: Spicy or mild is your call, but good Italian sausage takes this dish’s flavor to the next level. Bulk sausage is ground pork that hasn’t been packed into casings. In this case, it’s spiced up with herbs like fennel seed, oregano, thyme, sage and red pepper flakes.
• Onion: Sauteed onions add sweetness and depth to the sauce as they both cook. Opt for a sweet or yellow type of onion.
• Spinach: Green means it’s good for you, right? Thaw and drain your frozen chopped spinach well before using it. Squeeze out all the excess water using your hands, a dish towel or cheesecloth; if it’s still dripping, it’s not ready.
• Ricotta cheese: Ricotta is the ideal creamy element to combine with the spinach. It’s easy to spread and layer and gives us one more hit of cheesy goodness. You can choose skim-milk ricotta, but whole-milk ricotta makes the entire recipe with ricotta cheese more rich.
• Bread crumbs: Italian bread crumbs or panko bread crumbs bring a little more flavor to the table and act as the thickening agent in our spinach ricotta layer.
• Cayenne pepper: It’s totally optional, but cayenne could be the much-needed spicy kick you’re looking for in this savory dish.
• Mozzarella cheese: This lasagna potato bake definitely needs a cheese pull moment, and mozzarella was born for the job. Shred your own cheese for the best meltability.
• Chicken broth: A little moisture helps the layers meld together, and chicken broth adds another savory flavor to the mix. For even more flavor, though, try bone broth, which has been simmered longer than regular broth, infusing it with depth and chicken-y goodness.
• Parmesan cheese: More cheese, please! Sharp, salty Parmesan adds a final flourish on top. Use fresh cheese if you can, but the canned stuff will do the trick in a pinch.

Directions

Step 1: Roast the potatoes

TASTE OF HOME

In a large bowl, combine the olive oil, minced garlic, salt and pepper. Add the potato slices and toss to coat, then spread them evenly on an ungreased 15x10x1-inch baking pan. Cover the pan tightly with foil and bake at 425°F for 35 to 40 minutes or until the potatoes tender. Let them cool for at least 15 minutes.

Editor’s Tip: Slicing the potatoes in even thicknesses during prep means they will cook evenly in the oven.

Step 2: Cook the sausage and onions

TASTE OF HOME

Meanwhile, in a large skillet, brown the sausage and onion, then drain the grease.

Step 3: Make the spinach and ricotta layer

TASTE OF HOME

Combine the spinach, ricotta, bread crumbs, cayenne, salt and pepper, and mix them well.

Step 4: Assemble the layers

TASTE OF HOME

Arrange a third of the potatoes evenly in a greased 13×9-inch baking dish. Layer them 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 the broth over everything. Top the dish with the remaining potatoes, then sprinkle them with Parmesan.

Editor’s Tip: It’s fun to add a little extra mozzarella on the top layer of potatoes with the Parmesan; it’s the cheesiest way to go.

Step 5: Bake and serve

Bake the potato lasagna, uncovered, at 350° for 30 to 35 minutes. Let it stand for five minutes before serving.

TASTE OF HOME

Potato Lasagna Variations

• Try it vegetarian: Skip the sausage and saute mushrooms or zucchini instead. You’ll still get that meaty umami without the actual meat.
• Add more cheese, please: Add provolone, fontina or smoked Gouda (or any good melty cheese) for an extra cheesy middle layer.
• Swap the greens: Kale or chard can replace spinach if that’s what you have on hand (or if someone in your house tends to give spinach the side-eye).
• Make it saucy: Add a layer of marinara in the center between the sausage and cheese for a bright burst of tomato goodness.

How to Store Potato Lasagna

Once completely cooled, cover the dish with foil or transfer leftovers to an airtight container.

How long does potato lasagna last?

Potato lasagna will be good in the fridge for three to four days—if you can resist it that long.

Can you freeze potato lasagna?

Yes! Wrap it tightly in foil and freeze it for up to two months. Thaw it in the fridge overnight before reheating it. Freezing individual servings is a great way to plan for the week or even the month.

How do you reheat potato lasagna?

Cover the 13×9-inch dish with foil and bake it at 350°F until it’s warmed through (about 25 to 30 minutes). You can zap individual slices in the microwave, but only the oven will keep that crispy top intact.

Potato Lasagna Tips

TASTE OF HOME

Do you need to cover the lasagna when baking it?

Nope! Keep it uncovered so the top gets nice and browned. The broth keeps everything moist underneath.

What can you serve with potato lasagna?

An Italian salad, garlicky green beans or roasted Brussels sprouts balance out the richness. Rosemary focaccia would also be an ideal side. Finishing the meal with affogato—a combo of espresso and ice cream—will top off the evening.