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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 23%
  • Fat: 5.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.7g
  • Carbohydrate: 31g
  • Fiber: 3.9g
  • Cholesterol: 14mg
  • Iron: 1.2mg
  • Sodium: 694mg
  • Calcium: 239mg

Ingredients

  • Sauce:
  • 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
  • Potatoes:
  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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