Potato Lasagna Recipe

Name: Potato Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. garlic powder; thyme, salt, oregano and pepper to taste; 3 medium onions, sliced in rings; 2 sticks oleo; 1 box lasagna noodles; 8 oz. Ricotta cheese; 4 oz. Ricotta cheese; 2 eggs; 1 c. grated sharp Cheddar cheese; 2 c. grated Mozzarella cheese; fresh parsley flakes; 8 servings instant potatoes

Servings: persons

1 tsp. garlic powder
thyme, salt, oregano and pepper to taste
3 medium onions, sliced in rings
2 sticks oleo
1 box lasagna noodles
8 oz. Ricotta cheese
4 oz. Ricotta cheese
2 eggs
1 c. grated sharp Cheddar cheese
2 c. grated Mozzarella cheese
fresh parsley flakes
8 servings instant potatoes

1
Saute onions in oleo.
2
Cook lasagna noodles.
3
Cook instant potatoes.
4
Put sauteed onions with spices, oleo, 2 eggs, 8 ounces Ricotta cheese and potatoes.
5
Mix 4 ounces Ricotta cheese with grated Cheddar cheese and Mozzarella cheese.
6
Set aside.
7
In ungreased pan layer potato mix, noodles, then cheese mix. Alternate, ending with potato mix.
8
Can add 2 tablespoons milk per layer if you want added moistness.
9
Bake at 350u00b0 for 30 to 45 minutes.

1069

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 tsp. garlic powder, thyme, salt, oregano and pepper to taste, 3 medium onions, sliced in rings, 2 sticks oleo, and more.

Yes, Potato 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.

Potato Lasagna

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