Potato Lasagna (gluten free, low sodium)

Potato Lasagna

What do you get when you have a couple pounds of homemade cottage cheese (from out of date milk)  and an abundance of organic russet potatoes? You could get perogies, but this time you'll get Potato Lasagna. Why not?


Sliced potatoes replace the noodles in this lasagna, separating layers of seasoned cheese and mushroom tomato sauce. Before serving, cheddar and mozzarella were melted over the top. G-man and the Cadet were both skeptical at first. They could smell the casserole in the oven and were asking about pizza, spaghetti, and meatballs. This was not what they expected. Once coaxed to try a bite, each kid cleaned his plate!

8-9 russet potatoes
8 oz can unsalted tomato sauce
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1/4 cup parmesan cheese

cottage cheese from one gallon out of date milk (or 32 ounce package from the store, drained)
1/2 tsp basil
1/2 tsp onion powder

14.5 ounce can unsalted tomatoes (or frozen equivalent)
8 oz fresh mushrooms
1/2 tsp oregano
1/2 tsp garlic

Preheat the oven to 350F.

Prepare the layers: Peel and slice the potatoes about a quarter-inch thick. Blend the can of tomatoes, mushrooms, oregano and garlic together. In a bowl, stir the basil and onion powder into the cottage cheese.

Assemble the lasagna in a 9x13 casserole dish: Pour half of the can of plain tomato sauce into the bottom of the casserole dish, and spread it around with a spatula to coat. Place a layer of potato slices over the tomato sauce. Spread half of the cheese mixture over top, followed by a layer of potato slices. Try to alternate the direction of the potato slices from the last layer. Follow with the mushroom tomato sauce. Layer more potato slices, and the rest of the cheese mixture. Top with the rest of the potato slices and the rest of the can of tomato sauce.

Cover the pan with foil. Bake for about an hour  and fifteen minutes at 350F, until the sauce is bubbly and the top layers of potatoes seem cooked. [I did not cover mine; the top layer was crispier like potato skins.] Remove the foil. Sprinkle the grated cheddar, mozzarella and parmesan cheese over the top and bake until the cheese is golden, about fifteen minutes.

Serves eight.


This recipe was shared at Meatless Mondays, Frugal Days, Sustainable Ways,  Real Food Wednesdays, and  Gluten Free Wednesdays.


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