On Wednesday, I made potato pizza and shared them with my family. Today, I made potato lasagna for 1.
I had the idea for the lasagna when I was slicing the potatoes for the pizza and realized that if I shaved them really thin, they are flexible and noodle-like. So, when I had 2 potatoes left over, I decided that potato lasagna was a must for later in the week.
1 potato, cut into super-thin slices using a peeler
1/3 cup mozzerella cheese
3/4 cup-ish tomato sauce
Parmasan cheese to taste
Preheat the oven to 375.
I used a small loaf pan to build my lasagna, which was the perfect size for one potato.
Simply layer the potato, sauce, and cheese like you would a regular lasagna.
Bake for 30 minutes…..or longer. I baked mine for 30 minutes but the potatoes came out just a bit too al dente. I think another 5-10 minutes and they would have been PERFECT!
Note that while this is not a small dish, the plate below is a salad plate
Though it could have used a few more minutes, this was pretty delicious and something I would definitely make again any time of the year.
Oh, and as for the other potato I had left after making the pizzas…it took an unfortunate dive into the trash while I was trying to peel it. Whoops!!