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Potato Lasagna

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Nutritional information

27.0 g
210.4 cal
11.3 g

Potato Lasagna

  • Eggetarian
  • 1 hr 35 mins
  • Serves 4
  • Medium


How to Make Potato Lasagna

  1. Preheat your oven to 180°C or 350°F.
  2. Peel the potatoes and slice into ½ centimeter or ¼ inch slices.
  3. Sprinkle salt and pepper to flavor the potatoes and toss them to ascertain they’re coated evenly.
  4. Take a lubricated, square baking pan and suspend a layer of potatoes uniformly at the bottom of it.
  5. Cover the top of the potatoes with half of the ham slices on top of the potatoes. Next, put half of the sliced cheese.
  6. Now suspend with another layer of potatoes, and then the leftover ham and sliced cheese.
  7. Dust the bacon and parsley on top of the sliced cheese in a way that the surface is even, and lay down one final layer of potatoes on top.
  8. Add the shredded cheese on top of the potatoes and push it into an even coat.
  9. Blend heavy cream and eggs in a small bowl. Let it on top of the shredded cheese.
  10. Bake in the oven for approximately 40 minutes or until the cheese is a deep golden brown color.
  11. Let it cool slightly, cut into slices, and dish up!



It was in the region of modern-day Southern Peru and extreme northwest of Bolivia that the potato was first introduced between 8000 and 5000 B.C.

The Spanish Conquistadors conquered Peru in 1536 and discovered different flavors of the potato. Potatoes were then also carried to Europe where they became even more famous. It wasn’t in moments that potato became known globally; in fact, it took about four decades for it to spread completely to Europe only.


The first indication of the conventional Italian cuisine i.e. pasta comes from 1154 in Sicily. Since then, more than 300 types of pasta with surpassing 1300 names have been recognized.

Although there are several theories regarding the origin of pasta, the first reliable information regarding pasta dates back to the 13th or 14th century.

It is believed that the initial pasta machines were manufactured in the 1600s in Italy. The equipment stretched to other areas such as Genoa, Apulia, Brindisi, Bari, and Tuscany soon. A business called Buitoni Company in Sansepolcro, Tuscany became the champion and was referred to as the best pasta manufacturers on the planet by 1867.

Sage Leon

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