Potato Gratin Lasagna Recipe

Name: Potato Gratin Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, thinly sliced; 2 tablespoons garlic, minced; 1 1/2 lbs roma tomatoes, seeded and cut into chunks (about 10 tomatoes); 2 teaspoons fresh rosemary, minced; 1 teaspoon fresh oregano, minced; 2 tablespoons fresh basil, minced; 1 tablespoon butter; 1/2 cup toasted breadcrumbs; 6 dried lasagna noodles, cooked according to package directions; 4 russet potatoes, sliced 1/8 inch thick; salt; pepper; 1 cup grated swiss cheese; 1 cup grated gruyere cheese

Servings: persons

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 tablespoons garlic, minced
1 1/2 lbs roma tomatoes, seeded and cut into chunks (about 10 tomatoes)
2 teaspoons fresh rosemary, minced
1 teaspoon fresh oregano, minced
2 tablespoons fresh basil, minced
1 tablespoon butter
1/2 cup toasted breadcrumbs
6 dried lasagna noodles, cooked according to package directions
4 russet potatoes, sliced 1/8 inch thick
salt
pepper
1 cup grated swiss cheese
1 cup grated gruyere cheese

1
Preheat the oven to 450u00b0; spray a 13 x 9 inch baking dish with cooking spray.
2
Saute the onions in a skillet over medium-high heat with olive oil until just soft.
3
Stir in the garlic, and cook another minute until just aromatic.
4
Add the tomatoes, rosemary, oregano, and basil.
5
Continue to cook until all moisture has evaporated, about 10 minutes.
6
*Toasting the bread crumbs--in a nonstick skillet, melt 1 tablespoon butter; add the bread crumbs and combine, stirring to coat evenly while cooking; cook until golden brown and aromatic, about 5 minutes; remove from heat and let cool.
7
To assemble--Layer 1/2 of the lasagna noodles in the prepared casserole dish; top with half of the sliced potatoes, and season with salt and pepper.
8
Top the potatoes with half of the tomato mixture, and sprinkle with half the cheeses.
9
Repeat layering, ending with cheese; sprinkle evenly with toasted bread crumbs.
10
Cover the gratin with foil and bake for 30 minutes; remove the foil and bake 15-20 minutes to brown the cheese.
11
Let stand 5 minutes to set the cheese before slicing and serving.
12
Cut in smaller portions and serve as a side dish with roasted chicken; or cut in larger portions to serve as a main meal.

1054

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium yellow onion, thinly sliced, 2 tablespoons garlic, minced, 1 1/2 lbs roma tomatoes, seeded and cut into chunks (about 10 tomatoes), and more.

Yes, Potato Gratin Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Gratin Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions