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Closeup of a slice of potato lasagna on a white plate with the rest behind it
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Spinach and Potato Lasagna

This spinach and potato lasagna is the kind of cozy, cheesy meal the whole family will love. It’s easy to make, super satisfying, and a fun twist on classic comfort food. You may never go back to a noodle based lasagna again!
Course Main Course
Cuisine American
Keyword potato lasagna
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings
Calories 440kcal
Author Laura Bashar | Family Spice

Ingredients

  • 2 ½ lbs russet 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

  • Preheat oven to 425ºF.
  • Peel and discard skin from the potatoes. Cut potatoes into ⅛-inch thick slices.
  • 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.
  • Spoon 1 cup of marinara evenly over potato slices, spreading the sauce evenly to cover potatoes completely.
  • 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.
  • Sprinkle approximately ⅓ cup of shredded cheese over the ricotta.
  • Sprinkle ⅓ of the spinach over the cheese.
  • Over the spinach, add a second layer of potato slices, overlapping slightly. Continue with the salt, marinara, ricotta, shredded cheese and spinach.
  • 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.
  • Cover with foil and bake for 30 minutes.
  • 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.
TO STORE: Store any leftover lasagna in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1g | Calories: 440kcal | Carbohydrates: 65g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 1367mg | Potassium: 1950mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7769IU | Vitamin C: 31mg | Calcium: 365mg | Iron: 5mg
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