Vegetarian Potato Lasagna Recipe

Name: Vegetarian Potato Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water, salted; 3 cups Baby Spinach, washed (5 1/4 ounce bag); 2 cups low-fat ricotta cheese (15 ounce container); 1 bunch fresh flat-leaf parsley, chopped; 1 lemon, zest of; 1/2 cup parmesan cheese, freshly grated, divided; 2 lbs russet potatoes, peeled and cut into rectangular blocks (2 large); 1 tablespoon butter; 2 cups marinara sauce, homemade or 2 cups marinara sauce, purchased; salt and pepper, to taste

Servings: persons

2 cups water, salted
3 cups Baby Spinach, washed (5 1/4 ounce bag)
2 cups low-fat ricotta cheese (15 ounce container)
1 bunch fresh flat-leaf parsley, chopped
1 lemon, zest of
1/2 cup parmesan cheese, freshly grated, divided
2 lbs russet potatoes, peeled and cut into rectangular blocks (2 large)
1 tablespoon butter
2 cups marinara sauce, homemade or 2 cups marinara sauce, purchased
salt and pepper, to taste

1
Preheat oven to 400 Fahrenheit.
2
In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
3
Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
4
With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
5
Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
6
Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
7
Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
8
Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.

484

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 10 ingredients. The key ingredients include: 2 cups water, salted, 3 cups Baby Spinach, washed (5 1/4 ounce bag), 2 cups low-fat ricotta cheese (15 ounce container), 1 bunch fresh flat-leaf parsley, chopped, and more.

Yes, Vegetarian 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.

Vegetarian Potato Lasagna

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