Comida Kraft
Recipe Box

Potato Lasagna

Potato Lasagna is rated 3.869565217391304 out of 5 by 92.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

4 servings

Thin slices of cooked potatoes replace the noodles in this unique lasagna, which also includes layers of meat sauce, ricotta cheese and mozzarella.

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What You Need

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Make It

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  • Preheat oven to 350°F. Cook potatoes in large pot of boiling water for 5 minutes; drain. Meanwhile, brown meat with onion in large nonstick skillet, stirring occasionally. Drain, if necessary. Add pasta sauce to skillet.
  • Mix ricotta cheese, grated topping and egg whites until well blended. Spoon half of the meat mixture into 8-inch square baking dish sprayed with cooking spray. Cover with half of the potatoes; top with layers of the ricotta cheese mixture, remaining potatoes and remaining meat mixture. Sprinkle with mozzarella cheese. Cover with foil.
  • Bake 50 minutes. Remove foil. Bake an additional 10 minutes or until cheese is melted.

Servings

  • 4 servings

Healthy Living

  • Low calorie
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 3 Meat (L)

Nutrition Bonus

Potatoes take the place of pasta in this great-tasting low calorie meal. As a bonus, the potatoes and pasta sauce team up to provide a good source of vitamin C, and the cheeses provide a good source of calcium.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 390
Total fat 12g
Saturated fat 5g
Cholesterol 50mg
Sodium 850mg
Carbohydrate 42g
Dietary fiber 4g
Sugars 5g
Protein 30g
% Daily Value
Vitamin A 20 %DV
Vitamin C 40 %DV
Calcium 45 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I didn't have the right size pan that they recomended. I didn't have the right size pan that they recomended. I used an 8X8 glass pan instead. I cut back on the potates and the meat, but pretty much kept everything else the same. I ended up having to cook it like almost twice as long, and still the meat wasn't all the way cooked. I think next time I will brown the meat first, then bake as directed. It was very tasty once meat was done. My husband even liked it and he is super picky, he almost didn't try it when he saw me making it. And it actually was better the next day for dinner as left overs. Seems like those kidn of dishes are always best next day. It was good over all.
Date published: 2008-11-21
Rated 5 out of 5 by from Loved it! Loved it! Took advice from other reviews and cooked potatoes near done before layering. Didn't find it bland at all, though I did use a garlic flavored spaghetti sauce instead of some plain tomato base. Thinking about trying it with sweet potatoes next time to take it up another notch!
Date published: 2012-03-21
Rated 5 out of 5 by from Thought this was one of the best lowfat and calorie dishes I have made. Thought this was one of the best lowfat and calorie dishes I have made. The presentation was great, the texture was good, and the flavors blended wonderfully. I would love more dishes like this! This could easily be doubled, and I would have no problem serving it to guests as well. It will become a staple in my house. I am a weight watcher and my husband is diabetic, we both enjoyed this recipe
Date published: 2005-07-22
Rated 3 out of 5 by from I made mine meatless, just because but it turned out pretty good.I made my layers of ricotta,sauce... I made mine meatless, just because but it turned out pretty good.I made my layers of ricotta,sauce and shredded cheese (2 kinds) and presto changeo. I am also very much a lazy cook (think semi home made) so I used canned potatos so it only took about 10 mins to prep and 35 to bake.Only other suggestion would be to season potatos before layering
Date published: 2007-02-10
Rated 5 out of 5 by from I have a wheat allergy, and this was an amazing alternative! I have a wheat allergy, and this was an amazing alternative!! My husband liked it even better than regular lasagna. I did cook the potatoes a little longer than suggested and added seasoning to them as I layered them in. Will ddefinitely make again!
Date published: 2008-09-15
Rated 4 out of 5 by from Was really good....! Was really good....! But next time I'll let the potato broil a bit more time b/c they were not so soft. Instead of ricotta I used gouda dutch cheese and cheddar cheese. I also used 4 egg whites instead of 2 b/c I had small eggs in the fridge.
Date published: 2007-02-28
Rated 4 out of 5 by from this was very good, and I really dont like lasagna, but whe I found this recpie and cooked it I... this was very good, and I really dont like lasagna, but whe I found this recpie and cooked it I could not get enoug, my family even liked id, and they dont like mt cooking but they loved this, I will cook this ant day og the week, very good
Date published: 2002-10-30
Rated 5 out of 5 by from Loved it my husband like it more than regualr lasguna. Loved it my husband like it more than regualr lasguna. We followed the recipie but added some seasoning to the patatoes like some of the other users suggested. It was on of our favorites, would make again.
Date published: 2008-04-02
  • 2016-08-29T10:37CST
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