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“This is a great sidedish!”
1hr 30mins

Ingredients Nutrition


  1. Making the filling:
  2. Preheat oven to 375 degrees.
  3. Spray a shallow 2-quart casserole dish with vegetable cooking spray.
  4. In a medium bowl, combine 2 cups grated Swiss, ricotta, egg, cream, and oregano; stir until well blended.
  5. Wash and scrub potatoes and carrots.
  6. Slice unpeeled potatoes about 1/8 inch thick; set aside.
  7. Slice carrots about 1/8 inch thick; transfer to a microwave-safe dish.
  8. Add 2 tablespoons water.
  9. Heat on HIGH until carrots are slightly softened, about 2 minutes; drain.
  10. Arrange first layer of potato slices, overlapping slightly, in the bottom of the prepared casserole dish.
  11. Sprinkle with 1/4 cup onions and 1/4 teaspoon salt; add pepper to taste.
  12. Spread half of the cheese mixture over the potato layer.
  13. Arrange another potato layer over the cheese filling; top with a layer of carrots.
  14. Top carrots with 1/4 onions and 1/4 teaspoon salt; add pepper to taste.
  15. Spread with remaining cheese mixture.
  16. Arrange remaining potato and carrot slices in separate concentric circles on top of the cheese layer.
  17. Top with remaining onions and salt; add pepper to taste.
  18. Sprinkle with remaining Swiss and Parmesan.
  19. Cover lasagna with aluminum foil; bake until potatoes are tender.
  20. 40-45 minutes.
  21. Remove aluminum foil and increase oven temperature to 450 degrees; continue baking the lasagna until the topping is browned, 5-10 minutes longer.
  22. Remove the casserole dish from the oven; let lasagna stand for 10 minutes before serving.

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