Potato lasagna? Yeah, I know, hear me out. I’ve been in a potato binge lately. I am trying to find all the different and clever ways to eat potatoes that I can. There is another recipe called pastelon initially from Spain that uses potatoes in a similar layered way but this is not that. We will delve into that recipe later on and put a pin on that one.
The richness of the potatoes surprisingly gives this lasagna a great flavor and texture. I love the layers of flavor (pun intended) in this dish. The walnuts and mushrooms are amazing and the vegan ricotta cheese is to die for.
Italian food is my favorite cuisine and I love to play with traditional dishes and give it a twist. Trust me, when your friends taste this lasagna they will beg you for more. It takes some time in the oven but it is worth it .Let’s get started.
Heat the olive oil in a frying pan and add garlic and onions. Stop! Let yourself enjoy the glorious aroma and sauté for 3-4 minutes until the onions start turning translucent. Go ahead add the brown sugar, oregano, basil and salt.
Let it sautee for a few minutes and add the tomato paste into the pan. Mix well, allow it to develop those flavors for another 3 minutes. Now you are ready to start layering. Preheat the oven to 400°F while you are assembling the lasagna layers.
Grease the baking dish with some olive oil, not too much. On the very bottom of the baking dish, lay the potato slices, allowing them to overlap to avoid gaps. Next, spread some tomato sauce on top. Walnuts and mushrooms together for the next layer.
Drizzle tofu ricotta across the top, and finally, add a layer of spinach. Repeat from the start. You should have enough ingredients for 3-4 layers, depending on the size of your lasagna baking dish.
Bake your lasagna in the oven for 45 minutes while you sit back and relax. After the 45 minutes are done, take the lasagna out. Sprinkle vegan mozzarella shredded cheese on top and, finally, arrange fresh tomato slices as your last layer.
Bake for another 30 minutes and serve with your favourite side! Weirdly in Puerto Rico we eat lasagna with rice and beans but we eat everything with rice and beans.
This potato lasagna is gluten free and high in protein. The mushrooms, spinach, and walnuts make the difference in the nutrition aspect of this dish. a little high on calories but lower than other versions of lasagna making a great option if you are counting calories. Be careful with your sodium intake. like always drink a lot of water.
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- You can bake this in your favorite baking dish just make sure it is a deep one.
- Searing the eggplant brings a great texture and keeps it from being too soggy.
- Try to pick potatoes with a similar size so your layers fit better. IF you need it you can cut halves or quarters to fit the corners.
- You can replace the potatoes with eggplant. Make sure to top pat dry the eggplant slices. Just cut the baking time to 30 minutes and 15 after you add the cheese on.
- This recipe serves up to 6 people. If you’re feeding bigger family or friends, just double the recipe and bake it in a bigger baking dish.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze it by cooling it completely and transfer it to an airtight container. It will keep in the freezer for up to 2 months.
- Freeze separate slices that way you don’t have to thaw the whole lasagna at once
- To prepare, bring to room temperature (I prefer to leave it in the fridge for a day and then microwave until heated through.
- Replace the tomato with a thick creamy pesto sauce. It makes the flavor completely different.
- Cut the potatoes roughly the same thickness size, not too thin. That way it stay sturdy when it is done and you cut the lasagna.
- When cutting the pieces make sure each one have tomato slice
- Serve hot over a spoonful of the tomato sauce on the bottom of the plate
- Cut a few fresh basil leaves in long stripes (chiffonade cut) and place them on top to garnish it.
- Take it to another level by drizzling balsamic vinegar on top,
- Serve with your favorite salad, asparagus or green beans.
Vegan Potato Lasagna
- Chopping board
- Frying pan
- Lasagna Mold 6×8″
- 3-4 medium potatoes (thinly sliced)
- 3 cups fresh spinach (chopped)
- 2 cups mushrooms (chopped)
- 1 cup walnuts (chopped)
- 1 tomato (thinly sliced)
- 1 cup vegan cheese (shredded)
- 1 tbsp olive oil
- 1 red onion (peeled, diced)
- 4 cloves garlic (peeled, minced)
- 1 tbsp brown sugar
- 1 tsp dried oregano
- 2 tsp fresh basil
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 1 tsp salt
- Black pepper to taste
- Heat the olive oil in a frying pan. Add garlic and onions and sauté for 3-4 minutes until the onions start turning translucent.
- Add brown sugar, oregano, basil and salt. Let it cook for 3-4 minutes.
- Add tomatoes and tomato paste into the pan. Mix well, then turn off the heat.
- Preheat the oven to 400°F while you are assembling the lasagna layers.
- Grease lightly the bottom of the baking dish, lay the potato slices, allowing them to overlap to avoid gaps.
- Spread some tomato sauce on top. Mix walnuts and mushrooms together and use the mixture for the next layer.
- Drizzle tofu ricotta across the top, and finally, add a layer of spinach. Repeat from the start.
- Bake your lasagna in the oven for 45 minutes.
- Take the lasagna out. sprinkle vegan mozzarella shredded cheese on top.
- Finally, arrange fresh tomato slices as your last layer and garnish.
- Bake for another 30 minutes at 350°F.
- Let it sit for 8 to 10 minutes and serve with your favourite side!