Potatoes, onions and more.

Quick & Healthy Guiltless Potato Lasagna


Enjoy this gluten-free twist on a classic comfort-food favorite. Simply swap out the pasta noodles for slices of potatoes!


2TablespoonOlive oil
2Clovegarlic cloves, minced
1⁄2Teaspoon (Metric)salt
1⁄2Teaspoon (Metric)Pepper
5LargeWisconsin Gold Potatoes, sliced 1/4 inch thick (may use Wisconsin Russet Potatoes as a substitute
1Poundlean ground beef
 DashItalian seasoning, garlic salt and pepper to taste.
26Ouncejar spaghetti sauce, any flavor
15Ouncecontainer ricotta cheese
10Ouncepackage frozen chopped spinach, thawed and drained well
2Tablespoon (Metric)Parmesan cheese, grated
1LargeOnion, chopped
2Cupshredded mozzarella cheese


Preheat oven to 425° degrees.  In large bowl, combine olive oil, Italian seasoning, garlic, salt, and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15” x 10” baking pan. Cover tightly with foil. Bake 35 to 40 minutes or until tender.

Let cool 15 minutes. Reduce oven temperature to 350° degrees.

In large skillet, brown lean ground beef with onion and seasonings; drain well. Add spaghetti sauce and simmer on low.

Combine drained spinach and ricotta cheese; mix well.

Arrange a third of the potatoes evenly in a greased 9” x 13” baking dish.  Layer with half the spinach mixture, one-third the lean ground beef, and one-third of the mozzarella.  Repeat next layer with half the spinach mixture, one-third the lean ground beef, and one-third of the mozzarella.  Top with remaining potatoes, meat sauce and mozzarella; sprinkle with Parmesan cheese. 

Bake uncovered for 35 to 40 minutes until bubbly.  Let stand 5 minutes before serving.


8 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time20 minutes
Cook time35 minutes