Recipes › Pasta › Creamy Potato Lasagna Recipe

Creamy Potato Lasagna Recipe

Recipe by Pedro M. A. Neves

Creamy Potato Lasagna is a rich, comforting variation on the classic Italian dish, layering tender potatoes, béchamel sauce, and melted cheese for a satisfying vegetarian main course. This northern Italian–inspired preparation showcases creamy textures and subtle flavors, making it an elegant alternative to traditional meat-based lasagna. Perfect for family dinners or entertaining guests, it combines rustic ingredients with refined technique.

Ingredients

• 800 g (28 oz) waxy potatoes
• 500 ml (2 cups) whole milk
• 40 g (3 tablespoons) unsalted butter
• 30 g (1/4 cup) all-purpose flour
• 100 g (1 cup) grated Parmigiano-Reggiano cheese
• 80 g (2/3 cup) grated Emmental cheese
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• Pinch of nutmeg
• 12 dried lasagna sheets (approximately 375 g)
• 2 tablespoons fresh parsley, chopped
• Extra virgin olive oil

Instructions

1. Peel and slice potatoes into 3 mm (1/8 inch) thin, even slices using a mandoline or sharp knife. Soak in cold water for 10 minutes to remove excess starch.

2. Heat 1 tablespoon olive oil in a large pan over medium heat. Sauté onion and garlic until softened and golden, approximately 5 minutes, stirring occasionally.

3. Drain potatoes thoroughly and add to the pan with onions and garlic. Season with salt and pepper. Sauté over medium-high heat for 8–10 minutes until potatoes begin to soften, stirring gently every 2 minutes.

4. Prepare béchamel sauce: melt butter in a separate saucepan over medium heat. Whisk in flour to create a roux and cook for 2 minutes, stirring constantly. Gradually add milk while whisking to prevent lumps. Continue cooking and stirring for 5–7 minutes until sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.

5. Preheat oven to 190°C (375°F). Assemble lasagna in a 9 × 13 inch (23 × 33 cm) baking dish: spread a thin layer of béchamel sauce on the bottom, then layer 3 lasagna sheets, followed by one-third of the potato mixture, one-third of the remaining béchamel, and a handful of mixed cheeses. Repeat layers twice more, finishing with a final layer of lasagna sheets topped with remaining béchamel and cheese.

6. Cover baking dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden brown and the edges are bubbling.

7. Remove from oven and allow to rest for 5 minutes before serving. Garnish with fresh parsley and a drizzle of olive oil.

Substitutions

• Use half-and-half or single cream instead of whole milk for a lighter béchamel
• Substitute Gruyère or fontina cheese for Emmental for deeper flavor
• Replace butter with olive oil in the béchamel for a vegan adaptation (use vegetable stock instead of milk)
• Use gluten-free lasagna sheets for a gluten-free version

Tips

• Slice potatoes uniformly so they cook evenly; a mandoline is invaluable here
• Make the béchamel slightly thinner than you think necessary—it will thicken further in the oven as moisture evaporates
• The lasagna can be assembled up to 8 hours ahead, covered, and refrigerated; add 10–15 minutes to the baking time if cooking from cold
• Let the finished lasagna rest for a few minutes after baking so layers set and slices hold together cleanly

Creamy potato lasagna reflects the hearty, potato-forward traditions of northern Italian regional cooking, particularly in areas like Piedmont and Veneto where potatoes pair naturally with rich dairy and cheese. While tomato-based lasagna bolognese represents central and southern Italy, this creamier variation honors the northern preference for béchamel and butter-based sauces in layered pasta dishes.

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