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    You are in: Home / Recipes / Mashed Potato Lasagna With a Vegetable Sauce Recipe
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    Mashed Potato Lasagna With a Vegetable Sauce

    Mashed Potato Lasagna With a Vegetable Sauce. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    Rita~'s Note:

    I used leftover roasted garlic mashed potatoes use your favorite. This has texture, creaminess and richness from the cheeses and potatoes. Tiny chucks of veggies. The Solemio noodles that I used are fresh and consist of 8 wide noodles 2 per layer so adjust if using different brand. This lasagna has 4 layers of noodles. I just dip the fresh noodle to remove some starch and soften lightly. If not using fresh do follow the package directions.Served with Aromatic Herbed Bread Filled With Prosciutto

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    Units: US | Metric

    • 12 1/2 ounces fresh lasagna noodles (cook according to directed on package if not using fresh)


    Cheese mixture




    1. 1
      Preheat oven to 350 degree.
    2. 2
      Boil a large pot of salted water, set aside for noodles.
    3. 3
    4. 4
      Heat oil in large heavy pot.
    5. 5
      Saute vegetables for 10 minutes.
    6. 6
      Add the canned tomatoes and herbs bring to a boil then reduce and simmer for 30 minutes stirring often.
    7. 7
      Cheese mixture:.
    8. 8
      Mix all cheese ingredients together,set aside.
    9. 9
      In a 9x13 casserole dish place 1 cup of the sauce in bottom of dish.
    10. 10
      Take 2 of the noodles dip into the water and shake to remove water and place over the sauce on bottom of pan; spread with 1 cup of cheese mixture; follow with 1/2 cup mashed potatoes; then 1 cup sauce.
    11. 11
      Repeat step #10 for two more layers.
    12. 12
      Place the last two noodles on top spread remaining cheese mixture on noodles; arrange the sliced mozzarella cheese on top of the cheese mixture; top with remaining sauce; sprinkle with grated cheese.
    13. 13
      Bake lightly covered with foil for 30 minutes uncover and bake 15-20 more minutes. Let rest 15 minutes before slicing.

    Ratings & Reviews:

    • on August 07, 2008


      Oh my goodness! This is to die for! Due to local unavailability, I had to sub the ricotta with 1/2 cream cheese and 1/2 chunky cottage cheese and subbed the romano with a local hard goat's cheese. I used fresh oregano as I had it on hand and also found that I needed more mash than stated. I'd like to try it next time with the garlicky mashed potato you suggested. Could only do two layers as didn't have a deep enough dish - but this recipe is SO delicious, I'm going to buy a deep dish just for this. Thank you for a wonderful recipe.

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    • on February 25, 2007


      This is a fun lasagna variation! I added a bit of chopped spinach in with the potatoes, but otherwise made as written. The mashed potatoes are a tasty addition without standing out too strongly. Thanks for posting!

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    • on February 18, 2007


      What a great recipe. I found I used more potato than called but this just made the layer a little thicker. I also used canned spaghetti sauce as I was rushed for time. This was easy and very flavourful. Thanks for the recipe

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mashed Potato Lasagna With a Vegetable Sauce

    Serving Size: 1 (321 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 363.3
    Calories from Fat 201
    Total Fat 22.3 g
    Saturated Fat 12.1 g
    Cholesterol 100.7 mg
    Sodium 854.1 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 4.0 g
    Sugars 2.5 g
    Protein 22.0 g

    The following items or measurements are not included:

    fresh lasagna noodles

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