There are probably only three people on earth who don’t like lasagna – how can you not? Tasty meat sauce layered with a lovely ricotta mixture and yes, you read it right, no pasta! Instead it is layered with thinly sliced potatoes (another food everyone loves). This is a delicious alternative to your usual lasagna.
Depending on the region, there are many variations of traditional lasagna even in Italy. In Tuscany, for example, you can find lasagna made with layered vegetables, cheese and sauce. Outside of Italy, we’ve taken great liberties with the traditional recipe, and refer to many layered dishes as lasagna.
No matter where you are, you will love this amazing lasagna – you won’t even realize the pasta isn’t there!
Pasta-less Lasagna Recipe
Ingredients for Pasta-less Lasagna:
- 9 medium potatoes, very thinly sliced (the food processor works wonderfully for this task – slice them sideways so they’re bigger)
- 2 pounds ground beef
- 1 medium onion, chopped
- 5 garlic cloves, finely chopped
- 1 red bell pepper, chopped
- 1 large can tomato puree (30 ounces)
- 1 cup dry red wine
- ½ cup sugar
- 3 tsp. oregano
- 2 tsp. basil
- 2 tsp. salt
- 1 tsp. pepper
- 2 pounds ricotta cheese
- ½ cup parmesan, shredded or shaved
- 2 eggs
- 1 tsp. nutmeg
- Parmesan cheese (for the top)
- Mozzarella cheese (for the top)
Directions for making Pasta-less Lasagna:
In a large pan, brown the ground beef with the onion, garlic and red bell pepper. As it browns, chop it up so it’s crumbly. Once browned, drain it well. Add the tomato puree, wine, sugar, oregano, basil, salt, and pepper to taste.
In a mixing bowl, combine the ricotta, parmesan, eggs, and nutmeg.
Oil the bottom of a large lasagna pan or a 9x13 baking dish. Sprinkle the dish with flour and shake out the excess. Sprinkle salt and garlic powder evenly over the flour. Arrange 1/3 of the potato slices in a single layer over the flour mixture, carefully spread ½ of the ricotta mixture over the potatoes, and 1/3 of the meat/tomato sauce over the ricotta, repeat this order of layers one other time ending with meat sauce. Arrange potatoes on top of the meat sauce, cover with the remaining 1/3 of the meat sauce and sprinkle with parmesan.
Bake at 375 degrees for 65 minutes. Remove from the oven, sprinkle with mozzarella cheese, and put under the broiler for 4 - 5 minutes or until bubbly and getting brown (don’t let it burn). Lasagna should set for 20 - 25 minutes prior to cutting and serving it.
Other delicious lasagna recipes:
Lasagna roll-ups recipe – easier to make than regular lasagna and just as delicious
Lasagna made with flatbread – this is SO good!
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