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    You are in: Home / Recipes / Vegetarian Potato Lasagna Recipe
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    Vegetarian Potato Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Kumquat the Cat's friend's Note:

    Posted for Zaar World Tour 2005. I'm always looking for an easy low-fat lasagna recipe, and I think this would work well. It also sounds pretty healthy, and a great one-dish meal for sure. You can use either whole milk ricotta or low-fat. If you'd prefer you could also use a marinara sauce with meat. Developed by Helene Henderson from her cookbook The Swedish Table.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 Fahrenheit.
    2. 2
      In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
    3. 3
      Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
    4. 4
      With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
    5. 5
      Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
    6. 6
      Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
    7. 7
      Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
    8. 8
      Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.

    Ratings & Reviews:

    • on September 18, 2005


      A delicious recipe which I knew I’d love from a simple scan of the ingredients, so because I was aiming to put some of this in the freezer, I tripled the recipe. I used 4 packets of frozen spinach – thawed overnight and thoroughly squeeze-dried. A dish cannot have too much spinach in it for me; I also added a couple of handfuls of baby spinach leaves which were just a bit too limp for sandwiches and salads, but fine for cooking. I added ½ teaspoon of ground nutmeg to the cheese mixture. The only other changes I made were to sauté two finely chopped onions and 6 cloves of garlic and add those to the tomatoes. I used Evelyn's Fried Red Tomatoes Evelyn's Fried Red Tomatoes as the sauce. I agree with Bunny’s Mom that this recipe makes more like 6 generous servings rather than 4 (I had 18 serves rather than 12). Thank you, Kumquat the Cat’s friend, for a fabulous and versatile recipe I know I’ll be making again.

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    • on September 14, 2005


      I've been debating whether this recipe is a 4* or 5*, so will go to the 5*. I think the lemon was just a little bit too strong in this recipe. It was pretty easy to make. I would say that this is probably closer to 6 generous servings rather than 4 servings.

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


    Nutritional Facts for Vegetarian Potato Lasagna

    Serving Size: 1 (635 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 351.7
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 4.4 g
    Cholesterol 18.6 mg
    Sodium 846.5 mg
    Total Carbohydrate 55.0 g
    Dietary Fiber 5.9 g
    Sugars 13.0 g
    Protein 12.5 g

    The following items or measurements are not included:

    fresh flat-leaf parsley

    lemons, zest of

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