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Vegetarian Potato Lasagna

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“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.”

Ingredients Nutrition


  1. Preheat oven to 400 Fahrenheit.
  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. Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
  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. Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
  6. Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
  7. Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
  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.

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