I am dead serious when I say that I dreamt of this recipe. Several nights ago, I dreamt of turning potato slices into a potato lasagna. So, last night I finally put the recipe to the test. Let me tell you, that my dreams ACTUALLY came true. When you think of food as much as I do, I think it becomes normal to dream of recipes!
This potato lasagna is beyond delicious and such a warm dinner recipe to make for you and your family/friends during the winter season. Not only is it delicious, but it's vegan! I used Morningstar Chorizo crumbles, but feel free to switch them out for real chorizo! So, without further a do, let's get to the recipe, shall we?
Prep time: 30 minutes
Total time: 1 hour and 30 minutes
This recipe is dairy free, gluten free, vegetarian, and vegan.
1. 3 russet potatoes
2. 4 plum tomatoes
3. 1 15oz can of tomato sauce
4. 3 garlic cloves
5. 1 baby onion
6. 1 bag of Morningstar chorizo crumbles
7. 3 TBSPs extra virgin olive oil
8. 1 TSP of kosher salt
9. ½ TSP black pepper
10. ½ TSP cajun seasoning
11. Garnish with fresh parsley
1. First, preheat your top oven to 350.
2. Next, grab 3 russet potatoes, wash them, and peel the skin off.
3. Now, you need to slice them into thin "toast" sized pieces. To do so, cut the potato the long way multiple times until you have several pieces of potato thins.
4. Grab a 2 ½ qt glass baking dish and place the potato thins into it. Pour on cold/room temperature water and let them soak for 15 minutes.
5. In the mean time, medium chop 4 plum tomatoes and finely dice 1 baby onion.
6. Once the 15 minutes are up, drain the potatoes of the water, pat them down with a towel to make sure all the excess water is gone, and take them out of the pan for now.
7. Now, grab a small pot/sauce pan. Add in 3 TBSPs of olive oil and medium-high heat.
8. Once you see the olive oil shimmer, add in 3 minced garlic cloves and the onion. Stir in well and add in the tomatoes. Stir again for 1 minute.
9. Now, add in the tomato sauce and 1 cup of boiling water. Let it simmer for 2-3 minutes.
10. Add in the chorizo crumbles.
11. Season with 1 TSP of kosher salt, ½ TSP black pepper, and ½ TSP cajun seasoning. Let it cook for 20 minutes and cover.
12. Taste test for salt.
13. Once the 20 minutes are up, turn the heat off.
14. In the baking dish, start layering the potatoes and the sauce you made like lasagna.
15. Start with a bottom layer of potatoes, and then add sauce. Repeat until you run out of potatoes and sauce.
16. Bake in the top oven for 1 hour, until you can poke a fork perfectly into the potatoes.
17. If you see the sauce dry up a bit, gently pour in 1/2 cup of boiling water into the baking dish. Only if necessary.
18. Take it out of the oven, garnish with finely diced fresh parsley, and add a dash of salt.