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Spuds Lasagna Loaf

I developed this recipe when we had a craving for lasagna but no noodles in the pantry. Potatoes are fabulous in this Italian-style casserole.—Dixie Terry, Goreville, Illinois
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    4-6 servings


  • 2 large potatoes, peeled and halved widthwise
  • 1 cup 4% cottage cheese, drained
  • 1 large egg
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon salt
  • Dash garlic powder
  • 1/2 cup shredded part-skim mozzarella cheese


  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into thin slices. In a small bowl, combine cottage cheese and egg; set aside. In another small bowl, combine tomato sauce and seasonings.
  • In a greased 9x5-in. loaf pan, layer half of the potatoes, half of the cottage cheese mixture and half of the tomato sauce mixture. Repeat layers. Sprinkle with cheese.
  • Cover and bake at 400° for 30 minutes or until potatoes are tender. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes before serving.

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