Potato Lasagna
Friends, I know this is Turkey week. And I also know that by the time it is all over, we are all going to be ready for something a little bit different. True? Or False? That is why I am sharing something fun I made up a couple weeks ago. Today I am sharing my Potato Lasagna. Now you may have just thought “Potato Lasagna, WHAT?” Trust me on this…YUM! You want to make this!
Why Potatoes
I know many of us are bypassing pasta in our diet. We all have our reasons. And there is no need to get into that right now. What I will say is this, potatoes are not processed. And Red Potatoes are a waxy potato, so that is better than a Russet Potato. Please don’t substitute for this recipe. The cook times will be very different and the Russet Potato will fall apart.
Pan Size
Now for this recipe I used an 8×8 pan. You can easily double this recipe and use a larger pan. Think 9×13 or larger. Deeper would help too. Your pan will be filled to the top no matter what size you choose.
Cooking Potato Lasagna
Make sure you place a baking sheet under your lasagna. This will catch any overflow. Also, use a knife to check the firmness of your potatoes at 1 hour baking. Mine were al dente at 45 minutes.
Potato Lasagna
Ingredients
- 1 lb spicy Italian sausage
- ½ large onion diced
- 4 cloves garlic minced
- Salt and black pepper
- 1 24 oz jar marinara sauce
- 1 15 oz can diced tomatoes
- 1 tbsp honey
- 1 lb red potatoes thinly sliced
- 1 15 oz ricotta cheese
- ¼ c Italian parsley minced
- 2 c mozzarella shredded
Instructions
- Preheat oven to 350. Spray 8×8 casserole dish with non-stick spray.
- In a large skillet, brown Italian sausage over medium high heat. Crumble meat as it cooks. Once meat is cooked, add onion and garlic. Cook until softened. Season with salt and black pepper.
- Add marinara, tomatoes and honey. Allow to simmer as you slice your potatoes.
- Using a mandolin or sharp knife, slice your potatoes thinly. (At least 1/8”)
- Chop your parsley and mix into your ricotta.
- To assemble your Potato Lasagna start with enough sauce to cover bottom of casserole dish. Add a layer of potatoes. Top with a layer of ricotta and mozzarella. Repeat layers and finish with mozzarella.
- Spray a sheet of aluminum foil with non-stick spray and cover your lasagna.
- Bake for 1 hour. Uncover and bake for another 10 minutes uncovered.
- Remove from the oven and allow to rest for 15 minutes before cutting.
