Potato "Lasagna"

Hands On Time:
25 mins
Total Time:
1 hrs 40 mins
6 serves


  • ¼ pound bacon (about 5 slices), cut into ¼-inch pieces

  • 1 medium onion, thinly sliced

  • 1 10-ounce package frozen spinach, defrosted and squeezed dry

  • 1 ½ cups milk

  • 1 egg

  • 2 teaspoons kosher salt

  • ½ teaspoon dried oregano

  • 4 pounds Idaho potatoes (about 4 large potatoes), peeled and cut into ⅛-inch slices

  • 1 28-ounce can whole tomatoes, drained and roughly chopped

  • 4 ounces Swiss, Cheddar, or mozzarella, shredded


  1. Heat oven to 450°F.

  2. In a large skillet over medium heat, combine the bacon and onion. Cook until the onion is caramelized and golden brown, 9 to 10 minutes. Remove from heat, mix in the spinach, and set aside.

  3. Meanwhile, in a small bowl, whisk together the milk, egg, salt, and oregano. Set aside.

  4. Coat a 9-by-13-inch baking dish with vegetable spray. Arrange 1 layer of potatoes, overlapping slightly. Spread the tomatoes evenly on top of the potatoes. Pour ⅓ of the milk mixture over the tomatoes. Add another layer of potatoes and then the bacon-spinach mixture, spreading evenly. Top with another third of the milk mixture. Finish with the last layer of potatoes and sprinkle on the shredded cheese. Drizzle the remaining milk mixture over the dish.

  5. Cover with foil and bake for 45 minutes. Remove the foil and bake another 10 minutes or until the cheese is golden brown. Remove from oven and let rest, covered, for 10 minutes before serving.

    Potato Lasagna
    Anna Williams

Nutrition Facts (per serving)

496 Calories
17g Fat
70g Carbs
18g Protein
Nutrition Facts
Calories 496
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 67mg 22%
Sodium 1111mg 48%
Total Carbohydrate 70g 25%
Total Sugars 10g
Protein 18g
Calcium 355mg 27%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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