Main Dish

U.S. Potato Meat-free Lasagna

  • Ready Time: 40min
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  • Prep Time: 20min
    Cook Time: 20min
  • Serves: 4
    Prep Method: Baked
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Recipe by: Chef Jason Manson

Vegetarian, hashbrown, lasagna, Meat-free


  • 400gm frozen potato hashbrown patties
  • 100gm Ricotta cheese
  • 50gm Onion white (Small cube)
  • 50gm Carrot (Small cube)
  • 50gm Eggplant (Small cube)
  • 50gm Zucchini green (Small cube)
  • 50gm parmesan cheese
  • 50gm mozzarella cheese
  • 10ml Cooking Oil

Prep Time: 20min | Cook Time: 20min

  1. Preheat the oven to 356°F (180°C). Arrange the U.S. potato hashbrown patties on the baking tray and bake for at 10 minutes.
  2. Preheat a medium size pan and add cooking oil. Add the onion, carrot, eggplant and zucchini. Sautee for at least 3 minutes or until the vegetables are almost cooked. Add the peeled tomato into the pot and mix with the ingredients added earlier. Cook for another 2 minutes and add the seasoning.
  3. Bring the lasagna pan and start to assemble the lasagna. The first layer will be the U.S. potato hashbrowns, next would be the tomato sauce with vegetables, next would be the ricotta cheese, and the last one would be parmesan and mozzarella cheese. Repeat this step for another layer.
  4. Preheat the oven to 356°F (180°C). Bake the finished layered lasagna for another 10 minutes.
  5. Cut the lasagna and using a spatula you can scoop and serve it on plate.


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