This potato lasagna is an innovative twist on the classic pasta dish. Layered with a creamy white sauce and tender potatoes, it’s a perfect, comforting option for your next family lunch or dinner!
Ingredients for Potato Lasagna:
- 6 Yukon Gold potatoes;
- 2 containers (approx. 10 oz each) heavy cream;
- 1 cup cream cheese (or Mexican-style crema for a closer texture);
- 1 yellow onion, diced;
- 7 oz (200g) mozzarella cheese, sliced or shredded;
- 7 oz (200g) deli ham;
- Salt to taste;
- Extra-virgin olive oil to taste;
- 1/2 cup grated Parmesan cheese;
How to make Potato Lasagna:
- Peel the potatoes and slice them into thick rounds (about 1/4 inch thick);
- Place them in a large pot with salted water and boil;
- Cook until al dente—be careful not to overcook them, or they will turn into mashed potatoes;
- Drain the potatoes, transfer them to a bowl, and let them cool while you prepare the sauce;
- In a saucepan, heat the olive oil and sauté the diced onion until translucent and fragrant;
- Add the heavy cream and cream cheese to the pan. Stir until well combined and smooth;
- Season with salt to taste;
- Bring the mixture to a gentle simmer, then remove from heat;
- Now, assemble the lasagna;
- In a baking dish, place a layer of potatoes;
- Spread a layer of the creamy white sauce over the potatoes;
- Top with a layer of ham and a layer of mozzarella cheese;
- Repeat these layers until you reach the top of the dish or run out of ingredients;
- Sprinkle the grated Parmesan over the top and bake in a preheated oven at 350°F (180°C) until the cheese is melted and golden brown;
- Your delicious potato lasagna is ready to serve!
A fun fact about this recipe:
We adapted the classic lasagna by swapping pasta for potatoes, making it a savory and slightly lighter meal. The rich white sauce pairs perfectly with the potatoes, creating a comfort food dish that is guaranteed to leave no leftovers!
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