Spinach and Potato Lasagna

This spinach and potato lasagna is super easy to assemble, very filling and economical, too. You may never go back to a noodle based lasagna again! Sponsored by the Idaho Potato Commission. 

This is the last recipe that I am sharing with you for the promotion with the Idaho Potato Commission, where I was asked to develop four recipes using a 10-pound bag of Idaho Potatoes that would feed a family of four for $25.

So far I have shared my Chicken Pot Shepard’s Pie, my Potato Gumbo and also my Sheet Pan Spatchcocked Chicken and Vegetables. Today I am sharing a vegetarian recipe and it is perfect for Meatless Monday: spinach and potato lasagna.

Of the four dishes I made for $25, this potato lasagna cost about $7.00. Cheese can be pricey, so finding it on sale or buying it in bulk and freezing it makes it affordable.

Why this recipe is so awesome

The concept for a potato lasagna is simple. Create all the flavors we love in a traditional lasagna and make it healthier and gluten-free by substituting lasagna noodles with sliced potatoes, almost like a scalloped potato dish gone wild!

You do not need to parboil the potatoes or mess up any other pots and pans for this dish. This is another one of those one-pan dishes, which makes for easy cooking and easy cleaning.

This recipe also yields four hearty servings. You won’t go hungry with this meatless dish. Double it and you have enough for a small dinner party!

Another great thing about this recipe is that it is very forgiving and is very easy to customize to your personal tastes. You can add more spinach and cheese, even use a meat-based marinara sauce. If you have any leftover bacon or Italian sausage, you can crumble it up and add it to the layers, too.

See my Potato Lasagna Web Story for a quick visual guide to making this recipe.

Ingredients you need

• Russet potatoes: I prefer russet potatoes to the waxier red or white potatoes. Be sure to choose a larger sized potato so the slices don’t melt in with the sauce and cheese.
• Marinara sauce: You can use store-bought or homemade marinara sauce.
• Ricotta cheese
• Shredded Italian cheese blend: You can also use shredded parmesan, mozzarella or a combination of cheeses.
• Frozen spinach: Be sure to thaw the spinach and squeeze out the excess water. If using fresh spinach, you will need to give them a quick sauté to remove the water.
• Salt

Step-by-step directions

1. Peel and discard skin from the potatoes. Cut them into ⅛-inch thick slices. You want them thinly sliced, no greater than ⅛-inch thick. This way, they are cooked completely after baking for 45 minutes in the oven. A mandolin can slice your potatoes easily enough, but you can also use a sharp knife, which I did here.

2. Coat 9-inch baking pan with non-stick spray. Layer bottom of pan with one layer of potato slices, overlapping slightly. Season potatoes lightly with salt.

3. Spoon 1 cup of marinara evenly over potato slices, spreading the sauce evenly to cover potatoes completely.

4. Dab approximately 2 oz of ricotta cheese evenly over the marinara sauce.Use the back of a spoon to press ricotta flat and spread evenly over marinara.

5. Sprinkle approximately ⅓ cup of shredded cheese over the ricotta.

6. Sprinkle ⅓ of the spinach over the cheese.

7. Over the spinach, add a second layer of potato slices, overlapping slightly. Continue with the salt, marinara, ricotta, shredded cheese and spinach.

8. Add a final layer of potato slices, overlapping slightly. Continue with the remaining salt and marinara, but this time add spinach before the ricotta, then top with shredded cheese.

9. Cover with foil and bake at 425ºF for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is browned and bubbly.

Recipe tips and FAQs

Russet potatoes are not waxy like red or white potatoes. You can use any potato, just choose a larger size spud so the slices can overlap and hold up the sauce and cheese.

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Continue to Content

Yield: 4 Servings

Spinach and Idaho® Potato Lasagna

Print

This spinach and potato lasagna is super easy to assemble, very filling and economical, too. You may never go back to a noodle based lasagna again!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 ½ lbs Idaho Potatoes
• ½ teaspoon salt
• 24 oz marinara sauce, store-bought or homemade
• 6 oz ricotta cheese
• 4 oz shredded Italian cheese blend, approximately 1 cup
• 8 oz frozen spinach, thawed and squeezed dry

Instructions

1. Preheat oven to 425ºF.
2. Divide each ingredient into 3 equal quantities for easy layering:
   Salt
   Marinara sauce
   Ricotta
   Italian Cheese Blend and
   Frozen Spinach.
3. Peel and discard skin from the potatoes.
4. Cut potatoes into ⅛-inch thick slices.
5. Coat 9-inch baking pan with non-stick spray.
6. Layer bottom of pan with one layer of potato slices, overlapping slightly. Season potatoes lightly with salt.
7. Spoon 1 cup of marinara evenly over potato slices, spreading the sauce evenly to cover potatoes completely.
8. Dab approximately 2 oz of ricotta cheese evenly over the marinara sauce.Use the back of a spoon to press ricotta flat and spread evenly over marinara.
9. Sprinkle approximately ⅓ cup of shredded cheese over the ricotta.
10. Sprinkle ⅓ of the spinach over the cheese.
11. Over the spinach, add a second layer of potato slices, overlapping slightly. Continue with the salt, marinara, ricotta, shredded cheese and spinach.
12. Add a final layer of potato slices, overlapping slightly. Continue with the remaining salt and marinara, but this time add spinach before the ricotta, then top with shredded cheese.
13. Cover with foil and bake for 30 minutes.
14. Remove foil and bake an additional 15 minutes until cheese is browned and bubbly.

Notes

If you want meat, add some crumbled Italian sausage to your marinara sauce.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 541Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 1376mgCarbohydrates: 80gFiber: 12gSugar: 14gProtein: 24g

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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Disclosure: I was paid a stipend to develop a recipe cooking Idaho Potatoes. The opinions I expressed in this post are 100% all mine. If I didn’t like it, I wouldn’t blog about it.