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Potato and Cheese Lasagna



Trans-fat Free, High Fiber


4 large sweet potatoes, or yams
4 large russet potatoes
4 large red skinned potatoes
with skin
2 cups olive oil
for drizzling
3 tablespoons garlic
2 cups cheddar cheese
2 cups mozzarella cheese
1 x salt and black pepper


Preheat oven to 350℉ (180℃).

Oil bottom of an 8x10 inch baking dish.

Using a vegetable slicer or very sharp knife, slice sweet potatoes as thin as possible.

Slice baking and red skin potatoes as you need them, to prevent browning.

Cover bottom of dish with a layer of Idaho potato slices, slightly overlapping.

Drizzle with oil, sprinkle with garlic and cheeses and season with salt and pepper.

Top with sweet potatoes, then red skin potatoes, seasoning and sprinkling each layer.

Continue layers until all potatoes are used up, reserving enough cheese to fully cover top layer.

Cover with foil and bake until potatoes are fork tender.

Remove and let sit before cutting.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 141582% of calories from fat
 % Daily Value *
Total Fat 129g 199%
Saturated Fat 28g 142%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 510mg 21%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 29%
Sugars g
Protein 45g
Vitamin A 705% Vitamin C 65%
Calcium 61% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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