Potato Lasagna With Creamy White Sauce

This potato lasagna with creamy white sauce is a brilliant gluten-free lasagna recipe that replaces pasta noodles with thinly sliced potatoes. Layered with ricotta, mozzarella, sausage, and a rich homemade white sauce — it's hearty, filling, and totally unexpected.

Ingredients

• 3 pounds potatoes, julienne or thinly sliced
• 2 links pork or beef sausage
• 1½ cups chopped onion
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon Italian seasoning
• ½ teaspoon garlic powder
• 1 egg
• 1½ cups marinara sauce
• ½ cup whole milk
• 1 tablespoon butter

Instructions

1. 1Make the creamy white sauce: warm your marinara sauce in a small saucepan, stir in the whole milk and butter until combined. Set aside.
2. 2Remove sausage from casing and crumble into a skillet with the onion. Cook on medium heat for about 10 minutes until both are browned, breaking up the sausage as you go.
3. 3Boil potatoes for 5 minutes until they just begin to soften but are still firm — a fork should barely poke through. Drain and let cool.
4. 4Mix together ricotta, Italian seasoning, garlic powder, and egg in a bowl until combined.
5. 5Spread ½ cup white sauce on the bottom of a 9-inch square baking dish.
6. 6Layer 1/3 of the potatoes in the bottom of the dish. Drop half the ricotta mixture in spoonfuls on top and spread out. Sprinkle with 1/3 of the mozzarella and half the sausage mixture. Add ½ cup more sauce.
7. 7Repeat: another layer of potatoes, remaining ricotta, another 1/3 of mozzarella, remaining sausage, and more sauce.
8. 8Top with the final layer of potatoes, remaining sauce, and remaining mozzarella.
9. 9Cover with foil and bake at 400°F for 20 minutes. Uncover and bake an additional 5 minutes to form a golden crust on top. Let rest 5 minutes before serving.