Potato Lasagna: A Comforting, Pasta-Free Twist on a Classic Favourite
Discover a new take on traditional Italian lasagna with this delicious Potato Lasagna recipe. Layers of thinly sliced potatoes replace pasta sheets, baked to tender perfection alongside a rich beef ragù, creamy béchamel sauce, and generous amounts of mozzarella cheese. This dish brings all the comforting, familiar flavours of classic lasagna but with a satisfying twist that’s perfect for anyone craving something both hearty and a little different.
Whether you’re looking for a warming family dinner, a make-ahead dish to impress guests, or an alternative to pasta lasagna, this recipe ticks all the boxes. It’s packed with flavour, texture, and rich, comforting sauces that meld beautifully as they bake into a golden, bubbling masterpiece.
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Simple Ingredients, Stunning Results
One of the joys of this potato lasagna is how humble, everyday ingredients come together to create something special. Here’s what you’ll need:
- Potatoes: Thinly sliced potatoes create the perfect layers for this lasagna, providing a tender yet sturdy texture that holds up beautifully during baking. Their natural creaminess adds depth and body to the dish.
- Beef Ragù: Slow-cooked minced beef infused with aromatic shallots, carrots, celery, tomato paste, and a splash of white wine vinegar, simmered gently to develop deep, savoury flavours.
- Béchamel Sauce: A smooth, creamy white sauce made from butter, flour, and milk, enhanced with a subtle hint of nutmeg and Parmesan cheese for extra richness.
- Mozzarella Cheese: Melted mozzarella adds gooey, stretchy cheese layers that bring indulgence and a beautiful golden crust on top.
These ingredients, while simple, transform through slow cooking and careful layering into a dish that’s both elegant and soul-warming.
How to Make Potato Lasagna: Step-by-Step Guide
Prepare the Beef Ragù
Start by heating olive oil in a large pan, then gently sauté finely chopped shallots, carrots, and celery until softened and fragrant. Add the minced beef and cook until browned. Stir in tomato paste, passata, beef stock, white wine vinegar, and a bay leaf. Let the ragù simmer slowly for a few hours to develop rich, deep flavours and a thickened sauce. Towards the end, stir in milk to mellow the acidity and enrich the ragù.
Make the Béchamel Sauce
While the ragù simmers, prepare the béchamel sauce. Begin by melting butter in a saucepan, then whisk in flour to create a smooth paste known as a roux. A roux is the base for many creamy sauces and is made by cooking flour and fat together, which helps thicken the sauce without lumps. Gradually add milk to the roux while whisking constantly to prevent any lumps from forming. To infuse subtle aromatic flavours, add a small shallot pierced with a clove and a bay leaf (a technique called “studding” the shallot). Simmer gently until thickened, then remove the shallot, clove, and bay leaf. Season with ground nutmeg, salt, pepper, and stir in grated Parmesan. To keep the sauce silky smooth, cover it with cling film pressed directly onto the surface until ready to use.
Assemble the Lasagna
Begin by spreading a thin layer of beef ragù on the bottom of your baking dish — there’s no need to grease the dish. Next, arrange a layer of thinly sliced potatoes, slightly overlapping.
Spoon over one-third of the béchamel sauce, then add another layer of potatoes.
Spread half of the remaining ragù evenly, followed by one-third of the shredded mozzarella. Repeat this layering: potatoes, half of the remaining béchamel, potatoes again, the rest of the ragù, and half of the remaining mozzarella.
Finish with a final layer of potatoes topped with the remaining béchamel sauce.
Bake to Perfection
Cover the assembled lasagna with foil and bake until the potatoes are tender and cooked through. Remove the foil, sprinkle the remaining mozzarella over the top, and bake again until the cheese has melted and turned golden brown. Let the lasagna rest for a few minutes before serving so it sets well and slices beautifully.
For exact measurements and detailed instructions, scroll down to the recipe card where you can also print the recipe for easy reference.
Make Ahead and Storage Tips
One of the great advantages of this potato lasagna is that both the beef ragù and béchamel sauce can be prepared a day in advance. This not only saves time on the day of baking but also lets the flavours deepen overnight for even richer taste. Simply refrigerate the sauces separately, then assemble and bake fresh when you’re ready.
Leftovers keep well in the fridge for up to 3 days and reheat beautifully, making this dish ideal for batch cooking or planning ahead for busy weeknights.
Why Choose Potato Lasagna?
If you love the comforting layers of classic lasagna but want a pasta-free alternative, this recipe is perfect. The potato layers create a wonderful texture contrast with the rich ragù and creamy béchamel. It’s also a crowd-pleaser for those who may not be fans of traditional pasta sheets, offering a fresh yet familiar dining experience.
The combination of slow-cooked ragù and creamy béchamel means every bite is rich, indulgent, and packed with flavour, making it ideal for cosy dinners, family gatherings, or even special occasions.
Variations and Serving Suggestions
- Vegetarian Version: Swap the beef ragù for a hearty mushroom or lentil ragù to make a delicious vegetarian-friendly dish.
- Cheese Choices: Feel free to experiment with different cheese varieties such as provolone, fontina, or a mix of Parmesan and mozzarella for added depth.
- Herbs and Spices: Fresh herbs like basil or oregano can be sprinkled between layers for extra aroma and flavour.
Serve your potato lasagna with a crisp green salad and crusty bread for a balanced, satisfying meal.
Watch the Step-by-Step Video Tutorial
Watch our quick video tutorial on Instagram to see how this potato lasagna comes together—from slicing to layering and baking, it’s all there in just a few moments.
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Happy cooking,
Izabella
Description
This comforting Potato Lasagna is the ultimate pasta-free take on a classic Italian dish. Inspired by traditional lasagne but layered with thinly sliced potatoes instead of pasta sheets, it’s a hearty bake packed with rich homemade beef ragù, creamy béchamel, and golden mozzarella. Perfect for when you want something familiar but a little bit different, this dish is ideal for Sunday dinners, cosy nights in, or feeding a hungry crowd.
Ingredients
For the Potato Lasagna:
For the Beef Ragù:
For the Béchamel Sauce:
Instructions
Prepare the Beef Ragù
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Heat the olive oil in a large pan over medium heat. Add the chopped shallot, carrot, and celery, and sauté for about 5 minutes until softened. Stir in the minced beef, season with salt and pepper, and cook until browned, breaking it up with a spoon. Add the tomato paste, passata, beef stock, white wine vinegar, and bay leaf. Cover and simmer on low heat for 2–3 hours, stirring occasionally, until thickened and flavourful. Stir in the milk during the last 10 minutes of cooking, then adjust seasoning to taste. Set aside.
Make the Béchamel Sauce
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While the ragù simmers, melt the butter in a saucepan over medium heat. Add the flour and whisk to form a smooth roux. Gradually pour in the milk, whisking constantly to prevent lumps. Stud the peeled shallot with the clove and add it to the pan along with the bay leaf. Cook over low heat, stirring frequently, until the sauce thickens. Remove the shallot, bay leaf, and clove, then season with salt, pepper, and nutmeg. Stir in the Parmesan cheese, cover the surface of the sauce with cling film to prevent a skin from forming, and set aside.
Assemble the Lasagna
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Preheat the oven to 200°C (fan-assisted) / 400°F.
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Spread a spoonful of ragù on the base of an 18 x 25 cm (7 x 10 inches) baking dish, then cover with a layer of thinly sliced potatoes, slightly overlapping. Spoon over one-third of the béchamel, add another layer of potatoes, then spread over half of the remaining ragù and sprinkle with one-third of the mozzarella. Continue layering with more potatoes, followed by half of the remaining béchamel, another layer of potatoes, the rest of the ragù, and half of the remaining mozzarella. Finish with a final layer of potatoes and spread the remaining béchamel evenly over the top.
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Cover the dish with aluminium foil and bake for 1 hour, or until the potatoes are tender and fully cooked. Remove the foil, sprinkle over the remaining mozzarella, and return to the oven for a further 10 minutes, or until the cheese is melted and golden. Leave to cool slightly before serving.
Equipment
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Nutrition Facts
Servings: 8 ServingCalories:391.98kcalTotal Fat:18.95gSaturated Fat: 10.21gTrans Fat: 0.14gCholesterol:80.64mgSodium:364.31mgPotassium:1030.19mgTotal Carbohydrate:30.14gDietary Fiber: 3.57gSugars: 7.94gProtein:26.57gVitamin A: 207.27IUVitamin C: 24.13mgCalcium: 324.04mgIron: 3.14mgVitamin D: 1.13IUVitamin E: 1.37IUVitamin K: 9.04mcgThiamin: 0.2mgRiboflavin: 0.41mgNiacin: 4.76mgVitamin B6: 0.76mgFolate: 35.61mcgVitamin B12: 2.36mcgPhosphorus: 412.68mgMagnesium: 64.23mgZinc: 4.89mg
Note
Slicing the potatoes paper-thin is key to ensuring they cook evenly in the lasagna—using a mandoline makes this easier and quicker.
The ragù benefits from slow, gentle simmering to develop deep flavours, but if you’re short on time, a shorter simmer will still work.
Both the beef ragù and béchamel sauce can be made a day ahead, which helps save time on the day of baking and allows the flavours to develop further.
Cover the béchamel with cling film directly on its surface to prevent a skin from forming.
If you prefer a vegetarian version, substitute the beef ragù with a rich mushroom or lentil ragù.
Let the lasagna rest for 10–15 minutes after baking to help it set and make slicing easier.
This dish reheats well and tastes even better the next day.
