These creative potato lasagna recipes are a tasty alternative to traditional lasagna. Replacing pasta with sliced potatoes makes lasagna a meal that is great for anyone with a wheat allergy.
The sliced potatoes in this recipe bake up with just a tiny bit of "crunch" that you will like.
As well, the cheesy goodness will put this high on your list of favorite potato casserole recipes.
Meat Sauce: Place 1 T. olive oil in a large skillet. Add ground meat and cook on medium heat until nearly done. Add the diced peppers and onion. Simmer with the meat just until the onion and peppers begin to soften. Add the sliced mushrooms and seasonings; stir together and remove from heat.
Potatoes: Scrub, peel and slice. We use a mandoline slicer; you could also use the slicer blade on on your food processor or a hand-held vegetable slicer.
Put it Together: Brush a baking pan with olive oil. Place a layer of sliced potatoes in the pan...overlap them a bit. Add a layer of meat/tomato sauce. Sprinkle cheese on top. Repeat layers until all ingredients have been used ending with sauce and cheese on top.
Bake at 350 degrees F. for about 40 minutes with the potato lasagna recipe loosely covered with foil. Remove foil and bake for another 20 minutes or until the tomato cheese layer on top is bubbling.
You can create a variety of potato lasagna recipes by using your favorite lasagna recipe and simply substituting layers of sliced potatoes for the lasagna noodles. 300 Best Potato Recipes: A Complete Cook's Guide: Potatoes are just about everyone’s favorite side dish. This book includes dozens of recipes, and ways to cook potatoes, for every part of a meal from breakfast through appetizer, main course, and even dessert.
This vegetarian potato lasagna recipe uses whole wheat lasgna noodles. The surprising, and tasty, ingredients are sweet potatoes and other vegetables.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in a 400 degrees oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Sweet potato lasagna recipes could be a unique addition to a holiday meal.
Fun With Potatoes - Mr. Potato Head
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