• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ×
    Home » Potato recipes

    By Emily Leary. Last updated Jul 4, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Vegetarian potato lasagne recipe

    • Share
    • Tweet
    Jump to Recipe

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

    Side on shot of a plate of vegetarian potato lasagne with an additional plate in the background.

    I love that this recipe rescues potatoes from the sidelines and lets them take centre stage as the star of a fabulous family dish.

    Potatoes are low fat, boast high 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!

    Side on shot of a plate of vegetarian potato lasagne.

    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.

    Overhead shot of the vegetarian potato lasagne having just been taken out of the oven.

    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.

    Ingredients

    For the tomato vegetable sauce

    • 1 tbsp olive oil
    • 2 cloves garlic finely chopped
    • 1 brown onion finely chopped
    • 2 courgette (zucchini) small diced
    • 3 peppers small diced
    • 2 tsp dried sage
    • 1.2 kg (2.6 lb) canned chopped tomatoes
    • 15 g (0.5 oz) fresh basil thinly sliced
    • 1 bay leaf
    • salt and black pepper

    For the potatoes

    • 1.2 kg (2.6 lb) Desireé potatoes peeled
    • 2 tbsp olive oil

    For the white sauce

    • 45 g (1.6 oz) salted butter
    • 45 g (1.6 oz) plain white flour (all purpose flour) gluten free flour, if required
    • 640 ml (1.4 pt) milk
    • 75 g (2.6 oz) mature cheese grated (vegetarian, if required)
    • 1 tsp parsley
    • salt and black pepper

    For the topping

    • 100 g (3.5 oz) mature cheese grated (vegetarian if required)
    • 1 tsp parsley

    Equipment

    • Weighing scales
    • Measuring jug
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Grater
    • Medium saucepan
    • Large saucepan
    • Wooden spoon
    • Whisk
    • Large roasting pan 40x28cm (16x11")

    Instructions

    Make the tomato vegetable sauce

    Warm the oil in a large non-stick pan.

    Add the onion and garlic.

    Overhead shot of some diced onions in a pan on a cooker.

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

    Overhead shot of some diced simmered onions in a red pan.

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

    Overhead shot of finely sliced courgettes, peppers, sage, onion, salt and pepper simmering on the hob in a red pan.

    Fry for a further 5 minutes.

    Overhead shot of finely sliced courgettes, peppers, sage, onion, salt and pepper having been fried for five minutes.

    Add the tomatoes, basil and bay leaf.

    Overhead shot of finely sliced courgettes, peppers, sage, onion, salt and pepper, chopped tomatoe and basil simmering on the hob in a red pan.

    Stir.

    Overhead shot of the ingredients having been on the hob for five minutes.

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

    Overhead shot of the pan of ingredients having been left to simmer for 15 minutes.

    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. 

    Overhead shot of a pan with potatoes which have been washed and cut.

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

    Overhead shot of a red pan with potatoes and boiling water.

    Drain and leave until cool enough to handle.

    Overhead shot of the potatoes having been drained of water.

    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.

    Overhead shot of the sliced potatoes in a white bowl.

    Make the white sauce

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

    Overhead shot of 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.

    Overhead shot of the milk, flour and butter in a non-stick pan having been on the hob for five minutes.

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

    Overhead shot of the white sauce ingredients in a red pan.

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

    Overhead shot of the melted white sauce ingredients in a red pan.

    Assemble the lasagne

    Grease a large lasagne tray or casserole dish. 

    Spread a half of the tomato sauce.

    Overhead shot of the uncooked assembled lasagne.

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

    Overhead shot of the potatoes ontop of the assembled lasange.

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

    Overhead shot of the white / cheese sauce layered ontop of the potatoes in a tray.

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

    Overhead shot of the cheese being sprinkled on the assembled lasange.

    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.

    Overhead shot of the lasagne having been in the oven.

    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.

    Side on shot of the lasagne served on a plate with an additional plate of lasagne in the background.

    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.

    Print this vegetarian potato lasagne recipe

    Print Recipe
    4.8 from 12 votes

    Vegetarian Potato Lasagne Recipe

    This vegetarian potato lasagne recipe swaps pasta for sliced potatoes to produce a delicious lasagne that's naturally gluten free and tastes amazing.
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr
    Course: Potato-based mains
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Servings: 6 servings
    Author: Emily Leary

    Ingredients

    For the tomato vegetable sauce

    • 1 tbsp olive oil
    • 2 cloves garlic finely chopped
    • 1 brown onion finely chopped
    • 2 courgette (zucchini) small diced
    • 3 peppers small diced
    • 2 tsp dried sage
    • 1.2 kg (2.6 lb) canned chopped tomatoes
    • 15 g (0.5 oz) fresh basil thinly sliced
    • 1 bay leaf
    • salt and black pepper

    For the potatoes

    • 1.2 kg (2.6 lb) Desireé potatoes peeled
    • 2 tbsp olive oil

    For the white sauce

    • 45 g (1.6 oz) salted butter
    • 45 g (1.6 oz) plain white flour (all purpose flour) gluten free flour, if required
    • 640 ml (1.4 pt) milk
    • 75 g (2.6 oz) mature cheese grated (vegetarian, if required)
    • 1 tsp parsley
    • salt and black pepper

    For the topping

    • 100 g (3.5 oz) mature cheese grated (vegetarian if required)
    • 1 tsp parsley

    Equipment

    • Weighing scales
    • Measuring jug
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Grater
    • Medium saucepan
    • Large saucepan
    • Wooden spoon
    • Whisk
    • Large roasting pan 40x28cm (16x11")

    Instructions

    Make the tomato vegetable sauce

    • Warm the oil in a large non-stick pan.
    • Add the onion and garlic and 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 and 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.
    • Cut any of your large potatoes in half so that they’re all of a similar size.
    • Place in a pan and cover with water. Bring to the boil and simmer for 5 minutes until just becoming tender.
    • Tip into a colander to 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, then 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.

    Video

    Nutrition

    Calories: 393kcal | Carbohydrates: 26g | Protein: 14g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 574mg | Potassium: 882mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1375IU | Vitamin C: 80mg | Calcium: 430mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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

    Pin this vegetarian potato lasagne

    Pinterest image for the gluten free potato lasange with text at the top describing the image and a photo of the finished lasange at the bottom.
    Pinterest image for the gluten free potato lasange with text at the top describing the image and a photo of the finished lasange at the bottom.
    Pinterest image for the gluten free potato lasange with text at the top describing the image and a photo of the finished lasange at the bottom.
    Pinterest image for the gluten free potato lasange with text at the top describing the image and a collage of photos of the lasange at the bottom.
    Pinterest image for the gluten free potato lasange with text at the top describing the image and a photo of the finished lasange at the bottom.

    More luscious lasagne recipes to try

    Mini Vegetarian Lasagne Pies Recipe
    These lasagne pies are exactly what you'd expect them to be: a single-serving of lasagne in a pastry cases. Easy to make and delicious.
    Get the recipe
    Butternut Squash and Ricotta Lasagne Recipe
    With butternut squash readily available and autumn gently approaching, what could be better than a hearty butternut squash and ricotta lasagne? It's full of flavour and totally delicious.
    Get the recipe
    Tomato and Courgette Gratin Recipe
    This tomato and courgette gratin is packed with vegetables, topped with a gorgeous parmesan breadcrumb and perfectly flavoured with garlic and oregano.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Tagliatelle verdi
    Strawberry swirl cheesecake »
    • Share
    • Tweet

    Reader Interactions

    Comments

      4.84 from 12 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Vicki Montague - The Free From Fairy says

      November 11, 2015 at 2:43 pm

      That looks yummy Emily!! Great idea using potato.

      Reply
    2. Annie says

      November 10, 2015 at 10:05 am

      5 stars
      I love this idea, even without the tomatoes and adding spinach-- lots of variations. Plus, lightly cooking the potatoes then letting them cool then heating again makes them Resistant Starch, all the better for our digestive systems! So, thank you for this post :)

      Reply
    3. Alida says

      November 09, 2015 at 2:02 pm

      Wow, this is very inventive, I have never seen it before. It is very inspiring especially if you want a break from pasta. Well done!

      Reply
    4. Kaylene @ The Links Site says

      November 09, 2015 at 8:10 am

      5 stars
      I almost always have potatoes in the pantry but I don't always have lasagne sheets! I can't wait to try this recipe out it looks delicious!

      Reply
    5. lucy mcdonald says

      November 06, 2015 at 2:34 pm

      5 stars
      I'm new to the blog and a big fan of the not-so-humble spud. Love its versatility - but you're right it is often overlooked!

      Reply
    6. Bintu | Recipes From A Pantry says

      November 05, 2015 at 7:31 am

      4 stars
      Hey Emily, what a fab, fab, fab recipe and use of potatoes. I am going to try this the next time Oh turns up with a 5 KG bag of taties.

      Reply
      • Emily @amummytoo says

        November 06, 2015 at 10:41 am

        Yay, thanks. Hope you enjoy it.

        Reply
    7. Jo @ Jo's Kitchen says

      November 04, 2015 at 10:10 pm

      5 stars
      Potato lasagne! what an amazing idea - I want to eat this now!

      Reply
      • Emily @amummytoo says

        November 06, 2015 at 10:42 am

        Thanks - it is very yummy if I do say so myself.

        Reply
    8. Diana says

      November 04, 2015 at 8:46 pm

      5 stars
      Wow this looks amazing! I love the idea of this vegetarian lasagne, never thought making it with potatoes, will have to try this next week x

      Reply
    9. Kerry at Kerry Cooks says

      November 04, 2015 at 8:40 pm

      5 stars
      What a fab idea! I would never have thought of this but it looks sooo good!

      Reply
    10. Natalie Tamara says

      November 04, 2015 at 8:52 am

      5 stars
      This looks so good!I'm surprised to see it's not too high in calories either - definitely a bonus. Looking forward to giving this a try :)

      Reply
    « Older Comments

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    [email protected]

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.