Potato Lasagna
This rich, creamy Potato Lasagna recipe switches out the pasta for hearty potatoes in this otherwise white lasagna bake. Ham, ricotta and plenty of shredded cheese makes this super-affordable dinnertime twist a real crowd-pleaser! And, because it is made without white sauce it can also be made ahead!
Why We Love This Recipe
- It’s super savory, super cheesy, and packed with flavor! The combination of ham, bacon, ricotta, parmesan and shredded mozzarella cheese is hard to beat.
- This Potato Lasagna is naturally gluten-free! Just make sure your shredded cheese does not have any unsuitable add-ins to stop it clumping in the bag.
Chef’s Tips
- Adding potatoes instead of pasta to a classic white lasagna makes it a great meal to serve by itself! But, it will also go really well with green vegetables or a simple green salad.
- Because this potato and ham lasagna is made with a ricotta mixture instead of a classic white sauce it can easily be assembled up to a day ahead of baking to take pressure off of mealtimes!
More Cozy Dinner Recipes You’ll Love
- Easy Suizo Burrito Recipe
- Creamy Chicken and Spinach Manicotti
- Dump and Bake Meatball Casserole
- Tennessee Hobo Casserole Recipe
- Baked Chicken Cannelloni Recipe
- Garlic Bread Casserole with Ground Beef
Potato Lasagna
Equipment
- 9×9 baking dish
Ingredients
- 3 pounds potatoes (peeled and sliced lengthwise about 1/8 inch thick)
- ⅓ cup grated parmesan cheese
- 8 slices ham
- 2 cups shredded mozzarella cheese
- 1 cup heavy cream
- 1 egg
- ½ cup ricotta (or cottage cheese)
- 1 tsp garlic powder
- ½ tsp salt (plus more for potatoes)
- ¼ tsp black pepper (plus more for potatoes)
- ½ cup bacon cooked and crumbled
- fresh parsley (chopped, optional)
Instructions
- Preheat oven to 350. Spray 9×9 baking dish with nonstick spray.
- Make ricotta mixture. Combine ricotta, egg, garlic powder, salt and pepper, parmesan, and 1 cup mozzarella (reserve other cup for topping). Stir to combine well, set aside.
- Slice the peeled potatoes into ¼ inch (½ cm) slices. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
- Press a layer of potatoes evenly into the bottom of a greased, square baking pan. Place half of the ham slices evenly on top of the potatoes, 1/3 of the bacon, followed by 1/3 the cream-ricotta mixture.
- Follow with another layer of potatoes, then the remaining ham, 1/3 of the bacon, and 1/3 of the cream-ricotta mixture.
- Place your final layer of potatoes on top, followed by the last 3rd bacon and last 1/3 cream-ricotta mixture. Sprinkle with remaining 1 cup shredded mozzarella. Press it into an even layer.
- Bake for about 40-50 minutes, until the cheese is a deep golden brown. If top browns too quickly, cover with foil for remaining cook time.
- Cool about 15-20m before slicing. Top with fresh chopped parsley, if liked.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Nutrition Disclaimer
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
