Wednesday, October 18, 2017

Pasta Free & Gluten Free Potato Lasagna

Potatoes, mash them, fry them, make them as chips, or else drop them in gravies or curries, we can have it as much as can. Potatoes and chocolates are our family favourite, obviously when i picked Lasagna for veggie lovers as theme for this week's blogging marathon, i planned immediately a gluten free potato lasagna for this week's theme. Potato lovers will definitely go crazy if they see this ultimate pasta free potato lasagna. An excellent meal to enjoy for your lunch as well as for your dinner. Though potatoes are easy to cook with, this lasagna takes very less time as well than you can imagine. Coming to this potato lasagna, i went for white sauce aka bechamel sauce, ricotta cheese with Swiss cheese and parmesan cheese for making this ultimate dish.

Potato Lasagna, gluten free potato lasagna

Though i prepared bechamel sauce at home, you can still grab this sauce from stores. However even Alfredo sauce works awesome as well for making this fantastic lasagna. You wont miss the usual noodle aka pasta in this lasagna, definitely an excellent dish to give a try if you want to make a vegetable loaded lasagna. Kids will enjoy thoroughly this potato lasagna and trust me, you can even pack them in their lunch box. Since i picked lasagna for veggie lover as theme, i skipped adding meats in this lasagna, if you want to make this lasagna with your favourite meat or else if you want to add vegetables please dont hesitate a second to add your favourite vegetables.

Cheesy Potato Lasagna

1/2kg Large potatoes (peel and sliced lengthwise)
2cups Bechamel sauce
1/2cup Ricotta cheese
1/2tsp Dried parsley leaves
1cup Grated Swiss cheese
1/4cup Grated parmesan cheese
1/2 tsp Salt
1/2 tsp Pepper powder

Preheat the oven to 350F.

In a bowl, whisk the bechamel sauce, salt, pepper powder, ricotta cheese, parsley leaves. Meanwhile bring boil enough water in a large vessel with salt.

Add the sliced potatoes and cook for just 2-3minutes.Grease a oval shaped baking dish.

Spread 1/4 cup of the sauce in the bottom of the baking dish.

Then layer the sliced potatoes over the sauce in the dish. Sprinkle with Parmesan cheese and  grated swiss cheese.

Pasta free Potato Lasagna

Then top with another layer of potatoes, followed by sauce, finally top it with the  Swiss cheese and Parmesan cheese.

Pour the remaining bechamel sauce over all.

Bake for 20-25minutes until the top of the lasagna turns golden brown.

Let the lasagna sit aside for 10-15 minutes before serving.

BMLogo

7 comments:

Usha Rao said... Reply To This Comment

potatoes and cheese, is an awesome combination. That is a nice lasagna for veggie loves.

vaishali sabnani said... Reply To This Comment

This is practically what we are eating here in UK , Cheese and potatoes ! Bookmarking to make soon , fabulous dish !

Rafeeda AR said... Reply To This Comment

This look so sinful with all that bechamel sauce and cheese! Lovely...

Sapana Behl said... Reply To This Comment

Wow, that gluten-free lasagna looks so tempting.

veena krishnakumar said... Reply To This Comment

Potatoes and chesse is a wonderful non failing combination. Looks excellent

Sharmila- The Happie Friends Potpourri corner said... Reply To This Comment

Love that golden crust.. It looks yummy and delicious!!

Chef Mireille said... Reply To This Comment

what an interesting twist on lasagne...although kugel came to my mind when I saw it