Spinach and Idaho® Potato Lasagna

This hearty vegetarian lasagna does not require noodles. You may never go back to a pasta based lasagna again!


  • 2 1/2 lbs Idaho® Potatoes, peeled and cut into 1/8-inch slices
  • 24 oz marinara sauce, store-bought or homemade
  • 6 oz ricotta cheese
  • 4 oz shredded Italian cheese blend, approximately 1 cup
  • 8 oz frozen spinach, thawed and squeezed dry


  1. Preheat oven to 425ºF.
  2. Coat 9-inch baking pan with non-stick spray. Layer bottom of pan with one layer of potato slices, overlapping slightly.
  3. Spoon 1 cup of marinara sauce over potato slices, spreading the sauce evenly to cover potatoes completely. Add dabs of ricotta cheese, 2 oz per layer, over marinara sauce. Use the back of a spoon to press ricotta flat and spread evenly over marinara. Sprinkle 1/3 cup of shredded cheese evenly over ricotta. Spread 1/3 of the spinach over the cheese.
  4. Over the spinach, add a second layer of potato slices, overlapping slightly. Continue with the marinara, ricotta, shredded cheese and spinach.
  5. Add a final layer of potato slices, overlapping slightly. Continue with the remaining marinara, but this time add spinach before the ricotta, then top with shredded cheese.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is browned and bubbly.

Note: This is a very forgiving recipe. You can add more spinach and cheese, even use a meat-based marinara sauce. Another variation, add a layer of crumbled bacon or Italian sausage.

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Yield: 4

Laura Bashar
Food Blogger
Family Spice

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