Gluten-Free Potato Lasagna

  • Yield 6 servings
  • Prep 20 mins
  • Cook 40 mins

There’s no need for noodles—use thinly sliced potatoes instead in this gluten-free lasagna.

United States Potato Board


2 link Italian turkey sausage
1 1/2 cups chopped onion
1 cup fat-free ricotta cheese
1 teaspoon dried basil or Italian seasoning
1/2 teaspoon garlic powder
1 egg white
2 cups gluten-free marinara sauce, divided
1 1/4 pounds thinly sliced Yukon Gold potatoes, divided
1 cup shredded part-skim mozzarella cheese, divided


  1. Remove sausage from casing and crumble into a medium skillet with onion. Cook for 10 minutes or until both are browned, breaking up sausage with the back of a spoon.
  2. Stir together ricotta, basil, garlic powder and egg white in a small bowl. Spread 1/2 cup marinara sauce in the bottom of a 9-inch square baking dish. Place 1/3 of the potatoes in the bottom of the dish, forming a solid layer with no gaps. Drop 1/2 the ricotta mixture in spoonfuls over the top and spread out just a little.  Sprinkle with 1/3 of the mozzarella and 1/2 the sausage mixture. Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
  3. Top with the last layer of potatoes, remaining sauce and mozzarella. Cover with plastic wrap and make a small slit to vent. Microwave on HIGH for 30 minutes or until potatoes are tender.

Recipe courtesy of the United States Potato Board



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