By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
433 cal · 70 min
Potato Spinach Lasagna
Recipe GLPR60d14f4aad303e
A comforting layered casserole featuring tender sliced potatoes, sautéed spinach, and a creamy cheese filling bound together with savory pasta sauce. This vegetarian main dish is baked until the cheese melts and the flavors meld into a satisfying, wholesome meal.
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Ingredients
7 small red potatoes
1 tablespoon olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 ounces fresh baby spinach
3/4 cup non-fat ricotta cheese
3/4 cup part-skim mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 1/2 cups no salt added pasta sauce
Directions
Preheat the oven to 375 °F. Bring a large pot of water to a boil.
Thinly slice the red potatoes. Add them to the boiling water and cook for 5 minutes until just beginning to soften. Drain well and rinse with cool water to stop the cooking, then drain again.
Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and minced garlic, stirring frequently, and sauté for 2 to 3 minutes until the onion begins to turn golden brown.
Add the fresh spinach to the skillet and sauté for about 1 minute, stirring gently, until the spinach is wilted but still bright green.
Remove the skillet from heat. If excess liquid has accumulated, carefully pour it off and discard.
In a medium bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Stir until the mixture is smooth and well blended.
Spread about 1/4 of the pasta sauce on the bottom of an 8-inch square baking dish. Layer 1/4 of the potato slices over the sauce, followed by 1/4 of the spinach mixture and then 1/4 of the cheese mixture.
Repeat the layering pattern three more times, dividing all remaining ingredients equally: pasta sauce, potatoes, spinach mixture, and cheese mixture.
Cover the baking dish tightly with aluminum foil. Bake for 35 to 40 minutes until heated through and bubbling around the edges.
Remove the foil and bake for an additional 10 minutes until the top is golden and the cheese is fully melted.
Allow the lasagna to cool for 5 minutes before serving to let the layers set.
Comments
This is a solid weeknight lasagna that checks off the Charlotte grocery essentials—red potatoes, spinach, ricotta, and jarred pasta sauce are all reliably stocked at Harris Teeter, Food Lion, and Kroger without a specialty detour. The cost per serving runs around $2.50–$3.00, driven mainly by the three cheeses and ground mozzarella, which is reasonable for a filling vegetarian main. The stated 70 minutes is honest if you're using no-boil noodles; if the recipe calls for regular lasagna sheets, add 10–15 minutes for boiling and assembly, and the dish sits better with a 10-minute rest after baking. The dish reheats decently in the oven, though ricotta-based lasagnas can dry out slightly on the second day, so plan to cover it or add a splash of water before rewarming.
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