Vegetarian Potato Lasagne Recipe (2024)

This vegetarian potato lasagne recipe swaps pasta for sliced potatoes to produce a delicious lasagne that's naturally gluten free and tastes amazing.

I love that this recipe rescues potatoes from the sidelines and lets themtake centre stage asthe star of a fabulous familydish.

Potatoes are low fat, boasthigh nutritional content (such as potassium and fibre), are locally grown in the UK, Ireland and 30 US states, reducing food miles, and they offer a healthy and versatile source for everyday cooking.

This vegetarian potato lasagne recipe takes about 30 minutes to prepare and 30 minutes, so if you can bear to wait an hour for a truly delicious dinner, I implore you to give this one a try.

Now, before I tell you more about how fabulously easy this dish is to make, let's first acknowledge a fact that probably already has my Italian readers shouting at the screen: lasagne refers to a type of pasta.

Therefore, if you remove the sheets of pasta from a lasagne, it isn't, in the proper Italian sense, a lasagne anymore. Italian readers, I'm sorry, but this vegetarian potato lasagne recipe is yummy and it is constructed like a lasagne, so I hope you'll forgive me.

Moving on!

To make the tomato sauce layer, you'll simply sweat onions, garlic, courgettes and peppers in a little olive oil before adding chopped tomatoes, basil and a bay leaf and simmering down into a gorgeous, rich tomato and vegetable sauce.

For the white sauce, you'll use my all in one method where flour (gluten free, if required), butter and milk all go into the pan and are whisked over a medium heat until smooth and thick. You'll then enrich the sauce with cheese and parsley. So good!

The potato layers are really simple too, you'll simply parboil potatoes and cut them into slices, then use to create layers of sauce and potatoes in a dish, just as you would with classic lasagne.

You'll finish by pouring the white sauce on top and scattering with extra cheese and a little parsley, then bake for 20 minutes until bubbling irresistibly.

Hungry? Here's my full vegetarian potato lasagne recipe, complete with lots of step-by-step photos to help you along the way.

Instructions

Make the tomato vegetable sauce

Warm the oil in a large non-stick pan.

Add the onion and garlic.

Sweat over a medium heat until translucent. This can take 8-10 minutes.

Add the courgettes, peppers, sage and a pinch of salt and pepper.

Fry for a further 5 minutes.

Add the tomatoes, basil and bay leaf.

Stir.

Bring up to a simmer, then leave bubbling away for about 15 minutes, stirring occasionally until it has reduced.

Turn off the heat, season to taste and set aside.

Prepare the potatoes

While the tomato sauce is simmering, you can get on with the other elements. Peel the potatoes, cutting very large ones in half so that they’re all of a similar size.

Cover with water, bring to the boil and simmer for 5 minutes until just becoming tender.

Drain and leave until cool enough to handle.

Cut into thin 2-3mm slices and place on a plate, drizzling sparingly with a little olive oil as you go so that they don't all stick together.

Make the white sauce

Put the milk, flour and butter in a non-stick pan.

Whisk over a gentle until it begins to thicken.Taste to make sure the flour has 'cooked out' , meaning you can't taste it.

Add the grated cheese, parsley and pinch of salt and pepper.

Stir through until melted, then take off the heat and season further, if necessary.

Assemble the lasagne

Grease a large lasagne tray or casserole dish.

Spread a half of the tomato sauce.

Cover with a single, slightly overlapping layer of potato. Repeat with the other half of the sauce and another layer of potato.

Pour the cheese sauce on top, spreading to the edges.

Sprinkle the grated cheese on top of the lasagne, followed by the parsley and a good pinch of pepper.

Place in the oven at 200C (180C fan/400F) and bake for 20 minutes. Check half way and if the top is looking like it's browning too soon, just cover the dish with a hat of silver foil and return to the oven to finish baking.

Push a sharp knife into the centre of your lasagne to make sure the potatoes are cooked through - there should be no resistance.

Your lasagne will firm up as it cools, so if you want to serve neat slices allow it to cool for 15 minutes before cutting and plating up.

Hopefully you're inspired to try this recipe, but also think about how else you could use potatoes to bring variety and convenience back to your family mealtimes. Has it helped you save time at mealtimes?

For another delicious potato-based main, try these mini stuffed baked potatoes.

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If you enjoyed this recipe then you'll likely also enjoy this easy lentil and pomegranate salad or even my date energy balls.

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More luscious lasagne recipes to try

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