Just look how pretty. Sitting there…in the setting sun….in all it’s glory. The not-so-humble, I’m-even-better-than-the-original, “Potato Lasagna!”

I’m not kidding you. My unbelieving hubby is now a trusting believer that lasagna can, oh yes indeedy, be made with glorious layers of potatoes instead of noodles. Yeppersville.

I actually prefer it this way over any other. But, then again, I am a meat ‘n potatoes kind of girl. 😉

I LOVE potatoes. Any way you can possibly think of fixing them. I’m there.

So today, I’m sharing with you, a little secret I’ve kept for many years. “Potato Lasagna”.

It’s no longer a secret, though. After searching the internet and Pinterest to see if anyone had shared their own personal version, I found several. Bummer.

But anyways, I’ve been making this since clear back in about 1983, when I went to make a pan of lasagna and found that bugs had gotten into my box of lasagna noodles. NOT a happy moment. This was to have been a treat for us and we were so broke that I was literally in tears over it.

So what to do?????

Please save this collage,
(or one of my other photos of this delicious dish!),
to your Pinterest board!

When you’re flat broke,
there’s always that one item that you’re sure to have on hand.

The ever humble and reliable potato.

Sad how things can come full-circle when you least expect it. Foreign companies close branches in the U.S., while U.S. companies move to foreign lands.

“Fun times”.

Be VERY careful who you vote for. It could be your job next.

Anyways, being strangely and unfairly familiar with the boat we’re in, actually brought back thrifty memories. And this beloved dish made the table again!

I used my last jar of pasta sauce that Barilla had sent us, and redeemed one of the coupons for a free package of sausage that Johnsonville had sent me for being their January Enthusiast of the Month!

I already had a pound of fresh mozzarella that was recently found while excavating the bottomless pit of the freezer when digging for peppers. So, I was almost there!

The only item purchased to make this to-die-for lasagna, was a carton of fresh mushrooms.

We could’ve done without. But it’s like eating a PB & J sandwich and skipping the J. Ya know?

Ya gotta draw the line somewhere.

Standards, you know?

Even I was surprised, as I hadn’t had it in so long, at how good this version of the classic really is! I had gone back to using noodles for so many years, that it really did take me by surprise. A much needed. Comforting. Surprise.

I, as odd as it might sound, love to add a little “salad” on top and enjoy eating it all together. (Try it, it’s good!!) But we didn’t have any lettuce, so I simply enjoyed my slice with some tender celery leaves! It adds a nice, mild crunch, and light, bright, freshness to each and every bite! DELICIOUS!! 😀

We all have our own unique little quirks! 😉

But you can always, of course, serve this with a traditional salad, as well as some garlic bread or crusty rolls for sopping.

So, even if you’re not in need, and just want to change it up a bit, you really should give this version a try! It’s heartier and has so much more flavor than thin, wimpy, pasta noodles do, that there really isn’t any comparison.

Different. But a good different if you know what I mean.
Seriously….just try it.

Enjoy!! 😀

Yield: 6 - 8 servings

Potato Lasagna with Italian Sausage

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Ingredients

Meat Mixture:

• 1 lb. italian ground sausage, mild or hot, I used Johnsonville's Mild Italian Sausage
• 1 bell pepper, diced (any color)
• 1 small onion, chopped
• 1 tsp dried oregano
• 1 tsp. fennel seed
• 1/2 tsp. garlic powder
• 1/2 tsp. coarse ground black pepper
• 1/4 tsp. garlic salt
• 1 (8 oz.) cont. fresh sliced mushrooms
• 1 (24 oz.) jar spaghetti or pasta sauce, I used Barilla's Tuscan Herb
• 1 Tbl. red wine such as Cabernet Sauvignon
• 1 tsp. sugar, or to taste

Rest of Ingredients:

• 1 Tbl. butter for cast iron skillet
• approx. 2 lbs. potatoes, unpeeled and thinly sliced 1/8", Red, Yukon Gold, or Russet all work just fine, (3-4 medium-sized potatoes)
• 1 1/2 lbs. fresh mozzarella torn into small pieces, (or use shredded mozzarella)
• 1 Tbl. real parmesan cheese, finely grated, divided in half (1 1/2 tsp. each), or as desired
• 1/4 tsp. garlic salt for top
• 1/2 tsp. each dried oregano and dried parsley for top
• 1/8 tsp. paprika for top

Instructions

In large deep frying pan, sauté sausage, bell pepper, onion, oregano, fennel seed, garlic powder, pepper, garlic salt and mushrooms until sausage is done. (Break up sausage into the pan and break up meat while cooking as well).

When done, drain any grease and add spaghetti sauce, wine and sugar. Bring to a simmer, and low simmer for 5 minutes, stirring as needed. Remove from heat and set aside to cool down. (This whole part can be made ahead of time as much as 2 days).

Preheat oven to 350º F.

To Assemble: Butter inside of deep 10" cast iron skillet or oven-safe dutch oven. Place 1/3 of the potatoes on the bottom, covering and slightly overlapping. Top with 1/3 of the meat mixture. Then 1/3 of the torn mozzarella. Sprinkle with 1 1/2 tsp. of the parmesan cheese (or as you like). Repeat layers two more times (making three layers total) and not adding any more parmesan cheese to the top.(Just sprinkle the inner layers with it).

After topping the last layer with the mozzarella, evenly sprinkle the top with the garlic salt, oregano, parsley and paprika.

Place on lid or cover with foil, and pop into preheated oven and bake for 1 hour. Remove lid and bake for 35-45 minutes longer, or until potatoes are tender.

Notes

We enjoyed this with garlic-butter toast. Melt 4 Tbl. butter with 1 tsp. garlic powder. Toast thick-cut bread slices. Spoon melted butter sauce over toast slices. Cut each slice corner-to-corner, and serve with the Potato Lasagna!