Autumn Harvest Potato Lasagna



Ready In:

1 hour 30 min



Good For:



About this Recipe

By: Christina Hills

Lasagna feels so much like an American dish, I don’t know if this should be categorized as Italian or American!

This is the recipe for my potato lasagna that I adapted from a you tube video. You can get many of the ingredients from Trader Joe’s.  If that is where you shop. I got the idea from this video on YouTube (but I don’t add spinach).  Scroll below to see the video

I really like the Pomi brand of tomatoes for the top of the lazagna, but you can use anything.

potato lasagna

Ingredients Notes

pomi tomatoes

Pomi Chopped Tomatoes

in a box

autumnal pasta sauce

Jar of Autumnal Harvest Pasta Sauce

This is a seasonal item at Trader Joes

Here is the Recipe:

Autumn Harvest Potato Lasagna

This is the recipe for my potato lasagna. A Gluten free take on traditional lasagna.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Dish
Cuisine: Italian
Keyword: potato, beef, turkey,
Servings: 4


  • 9 x 13 glass baking pan


  • 1 lb Ground Turkey (you could use beef if you prefer)
  • 8-10 medium potatoes Yukon gold or white potatoes (depending upon how large they are)
  • 1 bottle Trader Joe's Autumnal Harvest Creamy Pasta Sauce
  • 8-16 oz Gruyere cheese modify to your taste
  • 1 Yellow Onion diced
  • 2-3 large Organic Carrots (or a bag of baby carrots)
  • 1 cup Chopped Pomi Tomatoes you can use any tomatoes or sauce (Optional)
  • 1 tbsp Olive Oil
  • 1 pat butter


  • Dice the yellow onion and saute in a cast iron pan
  • While the onions are cooking, grate the carrots in a cuisine art machine (if you have one)
  • Add the ground turkey to the onion and saute till the Turkey is cooked. Add salt to taste
  • Scrape out of the cast iron pan and set aside in a container in the fridge (if you are preparing ahead)
  • In the same pan, saute the grated carrots until cooked and add the pasta sauce to the grated carrots and stir Then put in a container in the fridge if you are making in the morning and assembling in the evening.
  • Slice the potatoes thin with a mandolin (or for faster method, slice 1/4 inch thick)
  • Preheat oven to 350 Degrees
  • Grease the bottom of the glass baking pan with a thin layer of butter
  • Put down the first layer of potatoes in the bottom of the pan potatoes 1/2 way
  • Layer 1/2 of the the onion - ground turkey - carrots mixture . Layer 1/3 of Gruyere Cheese. Layer 1/3 of the sauce
  • Slightly salt the layer
  • Then put another layer of potatoes
  • Layer the second 1/2 of the turkey over the potatoes
    Then the next 1/3 of cheese save some for the top And the last 1/3 of the sauce
  • Slightly salt the layer
  • Do the last layer of potatoes for the top
  • Add the remaining sause, and add the last 1/3 of the cheeze to the top
  • Cover with foil and put in oven at 350 for 1 hour
  • Take foil off and continue to cook for another 30 min until most of the juices have evaporated
  • test it to make sure the potatoes are done
  • Let sit for 5-10 min before serving.
    potato lasagna
  • Note in this picture only 1/2 of the top has cheese. I do this to make it lower cal for me, while my family gets to enjoy the cheesy other side


This feeds 4 people very well, and is great as leftovers.  (Since I am trying to reduce my cheese intake, I only put cheese on 1/2 of the lasagna to make it lower cal for me)

Inspired by the Video Below

This recipe was inspired by this YouTube video I found a while ago.  The only problem with the video is that you CANNOT make this in 20 min of cook time!  It takes 90 min

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Christina Hills

Christina Hills

This is the personal recipe website of Christina Hills. Here she posts her own recipes plus family recipes. It also demonstrates how to create a foodie website with WordPress

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