Potato Lasagna

Recipe Photo

Who needs noodles? Try this lasagna layered with potatoes instead and impress your guests with this innovative creation!




  • 2 lb baby russets
  • 1 jar favorite marinara
  • 6oz sliced mushrooms
  • 1 bag baby spinach
  • 2 Cup shredded mozzarella
  • 1 Cup shredded cheddar
  • 1/4 Cup shredded parmesan
  • 1 tspn dried oregano
  • 2 Tbspn dried parsley, divided
  • 1/2 Tbsn garlic powder


Prep: 15 Minutes; Cook: 35 Minutes

  • Preheat oven to 400 degrees
  • Wash potatoes and slice 1/8" thick length ways
  • Toss with garlic powder, salt, pepper, and 1 Tbspn parsley. 
  • Open bag of mozzarella and add in dried oregano and 1 Tbspn parsley, close bag and shake till all is combined. 
  • Spray 9x13 casserole dish with non stick spray
  • Start layering!  Marinara sauce first to keep from sticking then potatoes, sauce spinach, mushrooms, cheese mixes, and go again and again.  For the top layer add more cheese and sprinkle a bit more parsley on top.  Looks great! 
  • Bake for 35 - 40 minutes on the middle rack. Let cool 5 minutes before serving, Enjoy! 
  • Options to kick it up a notch: add 1 lb Italian sausage/ spice it up with 1 Tbspn red pepper flakes/ Keep it gluten free by using a gluten free sauce/ or add in more veggies. 
Serves 6