Potato Lasagna

"I use this recipe as a side dish for special occasions. It goes great with lean, grilled steak or fish. Sometimes I add sliced ham with the potato layers and serve it as a main dish." --CL Reader


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 227
Caloriesfromfat 23 %
Fat 5.8 g
Satfat 3.1 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 13.7 g
Carbohydrate 31 g
Fiber 3.9 g
Cholesterol 14 mg
Iron 1.2 mg
Sodium 694 mg
Calcium 239 mg


1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 1/2 cups chopped tomato (about 1 1/2 pounds)
3 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon ground red pepper
1/8 teaspoon black pepper
1 1/2 cups thinly sliced peeled baking potato (about 1 large)
1 1/2 cups thinly sliced peeled Yukon gold potato (about 2 large)
1 1/2 cups thinly sliced peeled sweet potato (about 1 large)
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
Cooking spray


Preheat oven to 350°.

To prepare sauce, heat oil in a large saucepan over medium heat. Add onion and bell pepper; sauté for 8 minutes or until tender, stirring frequently. Add the tomato and next 6 ingredients (tomato through broth). Bring to a boil, reduce heat, and simmer for 45 minutes, stirring occasionally.

To prepare potatoes, combine 1/2 teaspoon salt, 1/2 teaspoon basil, red pepper, and 1/8 teaspoon black pepper in a large bowl. Add the potatoes; toss well, and set aside. Combine cheeses. Spoon 1 1/2 cups potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1 cup sauce and 2/3 cup cheese mixture. Repeat layers, reserving 2/3 cup cheese mixture. Cover and bake at 350° for 1 hour. Uncover and sprinkle with 2/3 cup cheese mixture; bake an additional 10 minutes or until bubbly.

Gretchen Clothier, Wichita, KS,

Cooking Light

November 2001
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