Potato Jazz Potato Jazz

Potato Lasagna

Potato Lasagna

Who needs noodles? Try this lasagna layered with potatoes instead and impress your guests with this innovative creation!


  • 2 lb baby russets
  • 1 jar favorite marinara
  • 6oz sliced mushrooms
  • 1 bag baby spinach
  • 2 Cup shredded mozzarella
  • 1 Cup shredded cheddar
  • 1/4 Cup shredded parmesan
  • 1 tspn dried oregano
  • 2 Tbspn dried parsley, divided
  • 1/2 Tbsn garlic powder


Preheat oven to 400 degrees

Wash potatoes and slice 1/8" thick length ways

Toss with garlic powder, salt, pepper, and 1 Tbspn parsley. 

Open bag of mozzarella and add in dried oregano and 1 Tbspn parsley, close bag and shake till all is combined. 

Spray 9x13 casserole dish with non stick spray

Start layering!  Marinara sauce first to keep from sticking then potatoes, sauce spinach, mushrooms, cheese mixes, and go again and again.  For the top layer add more cheese and sprinkle a bit more parsley on top.  Looks great! 

Bake for 35 - 40 minutes on the middle rack. Let cool 5 minutes before serving, Enjoy! 

Options to kick it up a notch: add 1 lb Italian sausage/ spice it up with 1 Tbspn red pepper flakes/ Keep it gluten free by using a gluten free sauce/ or add in more veggies.