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Potato Lasangna


  • 5 large russet potatoes
  • 1/4 cup grated Parmesan Romano
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup baby spinach (chopped)
  • 1 cup Italian Tomato Sauce
  • 4  cooked leftover hamburgers (or use cooked hamburger)
  • 1 cup grated mozzarella cheese


  1. Slice hamburgers and put aside
  2. Cut russet potatoes into slices (I use a mandoline’s thick slice setting) set aside
  3. In a bowl mix sour cream or ricotta cheese, grated Parmesan Cheese, an egg and chopped baby spinach all together, then set aside
  4. In a baking dish start layering potato slices Italian sauce, mozzarella cheese and hamburger slices, just as you would a regular lasagna.
  5. When you get to your middle layer, spread the sour cream mixture, then return to laying potatoes and Italian sauce and cheese.
  6. Bake covered at 375 degrees F for about 1 to 1 1/2 hours or until a knife inserted into the middle comes out hot.

Note: To speed things up you could parboil the sliced potatoes for about 5-8 minutes before layering. Make sure to drain them well and adjust the baking time, as the lasagna will cook faster.

Serve and enjoy