Yield: 4 – 6 servings

This is a tasty version to traditional lasagna. When making lasagna, we can keep it relatively simple with noodles, sauce and cheese. Have fun with this. Once the prep is done, the assembly is relatively quick. 

Pick and Choose – Options

  1. Marinara Sauce (view recipe) – can be made in advance as this is freezer friendly
  2. Cauliflower Crumbles (view recipe) need about 2 cups – can be made in advance as this is freezer friendly
  3. Tofu Ricotta (view recipe) if using 350gr pkg – this can be made in advance
  4. Parmesan Cheese (view recipe) this can be made in advance
  5. Spinach (view recipe) need about 1 lb cooked or use frozen, thaw, and drain well
  6. Mushrooms (view recipe) can be made in advance
  7. Lasagna Cheese (view recipe) make before assembling as it will be poured on
  8. Decide on lasagna noodle or if desired sliced potatoes can be a delicious option

Yes, Potatoes Can be a Delicious Option for Lasagna Noodles

When ready to bake, preheat oven to 350°F. Noodle type lasagnas take about 40-50 minutes. If you choose to use potato slices it will take about twice as long to bake. Time will vary depending how thick the potato slices are, how many layers, as well as whether the ingredients are cold from the fridge vs room temperature. Either way, during baking, the pan will need to be covered and uncovered cover during the last 10-15 minutes.

I used an 8.5×10.5-inch pan, with 3 layers of sliced potatoes. It took about 1½ hours. If you like potatoes, this is well worth the wait, otherwise feel free to make the lasagna the traditional way with your choice of regular or gluten free noodles. Our family likes both versions. 

Tips to prepare potatoes

Peel and cover with water until ready to slice. I use Yukon Gold, thin sliced on a mandolin.


When I use noodles, I use oven ready noodles like Barilla, Divella, and Optima. If you live in my area these are available at Mercato Foods, The Italian Center, or Lucky’s. If using, follow the package instructions.


  1. Plan for three layers. Layer ingredients in pan that is about 8.5×10.5-inches. Start with an ample amount of marinara sauce on the bottom of the pan then add, a bit of cheese sauce, a layer of noodles or raw potato slices, and if using cauliflower crumbles, spinach, mushrooms, and ricotta. Repeat for next two layers making sure to have enough of both marinara and cheese sauce for top layer.
  2. To prevent drying while baking, the lasagna needs to be covered. To prevent the foil from touching the lasagna, first cover with parchment paper then a layer of foil. 
  3. Bake in a preheated 350°F oven for 40-50 minutes or until lasagna is done. If some of the ingredients are from the fridge and cold, be prepared to add an additional 10-15 minutes. Remove cover during the last 10-15 minutes. It’s best to allow lasagna to set for 10-15 minutes before serving.