Grain Free Skillet Potato Lasagna


If you are wondering what I did yesterday after a short morning run, I was in my kitchen making this really easy grain free skillet potato lasagna.

cast iron skillet potato lasagna

I cooked up this savory recipe in the morning on purpose so that I wouldn’t sample it as I made it because normally at 10:00 am, the last thing I want to eat is something from my cast iron skillet called potato lasagna.

I am a sweet morning eater by nature but when there are loads of thinly sliced potatoes cooking and crisping in tomato sauce with cheese bubbling up in front of me, all sense of meal time preferences and reasoning goes right out the window.

Part of me wonders if it’s wrong to call this recipe a lasagna when there isn’t a grain or pasta type noodle to be found.

But see, I consider it a skillet lasagna of some sort because it’s based my easy skillet whole wheat lasagna recipe which I make quite often only this time, I replaced the lasagna noodles with potatoes.

cast iron skillet potato lasagna

Packed with grain free complex carbs to fuel our muscles and comfort our souls, this meatless recipe is crazy easy to throw together.

As you know, I do not like complicated recipes or needing to be in the kitchen longer than I have to be. This skillet potato lasagna meets my requirements because it’s all in one pan, there’s no boiling of noodles, no layering system to follow nor is the recipe so structured like a science experiment that I run the risk of screwing it up.

All you really need to do is slice up your potatoes and get them in your cast iron skillet along with the sauce, seasonings and cheese.

It’s a perfect meatless meal when paired with a salad and vegetables or great as a side dish for our meat-eating friends too.

In fact, I think this skillet potato lasagna makes for an awesome meal the night before a long run or race.

cast iron skillet potato lasagna

Or, um, a random early Sunday morning brunch when you are cooking it and can’t resist a big bowl for yourself.

A few things to note:

I used a mix of sweet potatoes and regular potatoes but you can do what you like and even sub in some butternut squash <- great idea right here.

Add vegetables! Can you believe I didn’t?! Perfect veggies for this skillet potato lasagna would be a handle of spinach, sliced mushrooms, diced eggplant, cauliflower or broccoli.

If you are a cheese lover, add lots of cheese. If you adore tomato sauce, use a heavy hand when adding it to your skillet – you cannot mess this up so use the amounts that will make you happy.

Grain Free Skillet Potato Lasagna
  • 3 large potatoes of choice (I used 2 sweet potatoes and 1 white potato)
  • ½ large onion, diced
  • 1 can organic low sodium diced tomatoes
  • 1 or 2 cups of your favorite tomato sauce
  • 1 cup ricotta cheese (I used Trader Joe's fat free ricotta and it's terrific!)
  • 1 cup or more part-skim shredded mozzarella cheese
  • Oregano
  • Garlic powder
  • Olive oil
  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil at the bottom of your cast iron skillet and heat over low-medium heat.
  3. Add diced onion and stir around for 2 minutes.
  4. Wash your potatoes and microwave for a few minutes to soften.
  5. Thinly slice your potatoes in any shape you wish and slowly add to the skillet.
  6. Drizzle some olive oil over the potatoes as they cook, stirring frequently.
  7. Add oregano and garlic powder, stirring to coat.
  8. Cook on low-medium heat for 5 -7 minutes.
  9. Add diced tomatoes and stir.
  10. After 3 minutes, add your favorite tomato sauce (as much or as little as you want).
  11. Cook for another 5 minutes before adding dollops of ricotta cheese to the skillet.
  12. Top with mozzarella cheese and cook for 2 minutes before placing inside oven.
  13. Bake uncovered in the oven for 25 - 30 minutes, until potatoes are tender and cheese is bubbly.

Linking up with Meatless Monday today 🙂

Meatless Monday

Make this grain free skillet potato lasagna for #MeatlessMonday #grainfree #potatoes #lasagna #vegetarian #fitfluential Click To Tweet


Are you more sweet or more savory in your food choices?

Are you capable of cooking without sampling what you are making?

Favorite pre-race dinner?


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  • Tina Muir November 16, 2015, 5:30 am

    Ohhhhh this sounds soooooo good!!!! I love skillet meals, and I love potatoes! Thanks for linking up! Was nice to see you on here 🙂 Have a wonderful monday my friend!
    Tina Muir recently posted…Meatless Monday- Drink Yourself Healthy with Golden MilkMy Profile

    • The Cookie ChRUNicles November 16, 2015, 3:59 pm

      I need to come up with more meatless recipes so I can keep joining which really, shouldn’t be hard since it’s the diet I live every day lol

  • Susie @ SuzLyfe November 16, 2015, 6:43 am

    Must make this for Alex! And you know me–I’m right down the middle with sweet and savory!
    Susie @ SuzLyfe recently posted…Coaching, Margaritas, and Candied Bacon: Weekend Highs and LowsMy Profile

  • Katie @ katisfitscript November 16, 2015, 7:47 am

    I have yet to get a cast iron skillet, but this is definitely one of those moments that it brings me back and reminds me why I need one!!! Looks delicious!
    Katie @ katisfitscript recently posted…Thunder Road Marathon RecapMy Profile

    • The Cookie ChRUNicles November 16, 2015, 3:58 pm

      You need it! I definitely use it all of the time and love how everything comes out when I do. There’s something about the cast iron skillet that makes everything taste great and cook evenly too!

  • Amanda @ .running with spoons. November 16, 2015, 8:01 am

    Definitely can’t cook without sampling. That’s actually one of the reasons I have such a hard time guessing how many servings something makes — I “test” it too much during the whole baking process 😛 And always, always sweet for me in the mornings. That’s why my oats are currently drowning in maple syrup <3
    Amanda @ .running with spoons. recently posted…. s’mores mug cake .My Profile

  • Lisa @ Running Out Of Wine November 16, 2015, 8:02 am

    I love that this sounds easy to make but also really different! I would definitely eat this at any time of day. I generally go for savory foods except when it comes to dessert:)
    Lisa @ Running Out Of Wine recently posted…Route 66 Marathon Training Week 15My Profile

    • The Cookie ChRUNicles November 16, 2015, 3:57 pm

      It’s so simple yet different than what we are used to seeing. We finished it all already so I think it’s a winner 🙂

  • Michele @ paleorunningmomma November 16, 2015, 8:06 am

    Oh gosh that looks too good! I love sweet potatoes with marinara (especially Japanese) so this is heaven.
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  • Jamie November 16, 2015, 9:13 am

    I am both sweet and savory… I love sweet in the morning and savory at night! And I must ALWAYS sample when I’m cooking – no self control haha. This dish sounds delicious… I love that you mixed sweet and white potatoes!
    Jamie recently posted…Good TidingsMy Profile

    • The Cookie ChRUNicles November 16, 2015, 3:56 pm

      I totally sample as I cook too! And yes, the mix of potatoes was just perfect. We finished the whole thing already and I just made it yesterday.

  • Alyssa @ renaissancerunnergirl November 16, 2015, 9:34 am

    I’ve been doing something similar with spaghetti squash instead of potatoes for dinner! I like a savory egg dish followed by fruit or yogurt for both savory and sweet mornings 🙂 Just curious, do you find TJ’s FF ricotta to taste as good as the part skim kind? I usually loathe FF cheese and ricotta especially since it has all the weird extra ingredients and doesn’t taste “real” but have never tried the TJ’s version.
    Alyssa @ renaissancerunnergirl recently posted…Weekly Workouts and Weekend Updates 11/10-11/16My Profile

    • The Cookie ChRUNicles November 16, 2015, 3:55 pm

      So I am not a true cheese lover so maybe my opinion can’t count but for ricotta cheese, I think the fat free is darn good. I don’t love ricotta cheese but find this one really good. I recommend you try it for sure. It’s not a weird texture either.

  • Hayley @ Full of Life November 16, 2015, 12:18 pm

    My mouth is sufficiently watering now. Such a cool idea for lasagna!!!

  • Laura @ This Runner's Recipes November 16, 2015, 1:12 pm

    You just made lasagna even better by adding potatoes! It looks like such a healthy yet hearty meal. I crave sweet at breakfast, but then the rest of the day I want savory.
    Laura @ This Runner’s Recipes recently posted…Mile Markers 11/9/2015 – 11/15/2015My Profile

    • The Cookie ChRUNicles November 16, 2015, 3:54 pm

      It is soooo good, we polished it off already. Definitely hearty yet healthy too. Please try it!

  • Sarah November 16, 2015, 1:29 pm

    Looks delicious! I love how you swapped noodles for potatoes, genius!
    Sarah recently posted…Cornucopia Cauliflower SaladMy Profile

    • The Cookie ChRUNicles November 16, 2015, 3:54 pm

      thank you 🙂 It really is a winner of a recipe. We ate it all already!

  • Sheena @ Paws and Pavement November 16, 2015, 1:32 pm

    I always have to sample while cooking. Sign of a good chef right? I know I probably eat more than I should while doing that but that’s what I do.
    Sheena @ Paws and Pavement recently posted…Weekly Workout Recap (11/16)My Profile

  • Deborah @ Confessions of a Mother Runner November 16, 2015, 3:25 pm

    Oh yummy! Love the mix of sweet potatoes and reg potatoes and love the ricotta. Thanks for linking up!

  • jill conyers November 16, 2015, 7:44 pm

    Meredith this is brilliant and simple to make. Win!
    jill conyers recently posted…Healthy Living Jumpstart 2016!My Profile

  • Arthi November 16, 2015, 8:23 pm

    Looks delicious!!

    Favorite pre-race dinner is simple and boring! Bread rolls + Grilled chicken with some veggies. And there will always be wine. Always.
    Arthi recently posted…Monday Night Confessions – Part 34.My Profile

  • Shannon November 16, 2015, 9:18 pm

    This is such a good idea! I love potatoes, and have never though of pairing them with red sauce!
    Shannon recently posted…Barbecue Lentil LoafMy Profile

  • Suzy November 16, 2015, 11:50 pm

    Maybe it’s because I’ve just polished off my second glass of wine, but I am STARVING. And this looks perfect for tomorrow’s dinner. THANK YOU!
    Suzy recently posted…Week In Review: To DidMy Profile

  • Arman @ thebigmansworld November 17, 2015, 6:27 pm

    omg I make something like this using sweet potatoes and I love white so much better- Gah, need to try it in a skillet! Yum!
    Arman @ thebigmansworld recently posted…Healthy Low Carb Cake Batter Spread (Paleo, Vegan, Gluten Free)My Profile

    • The Cookie ChRUNicles November 18, 2015, 4:17 pm

      Definitely try the cast iron skillet- I love everything that I cook in it.

  • rachel @ Athletic Avocado November 22, 2015, 10:22 am

    i’ve seen lasagna made with zucchini but never potatoes! What a great idea, I’m gonna try this! 🙂
    rachel @ Athletic Avocado recently posted…14 Healthy Sweet Potato Side Dish RecipesMy Profile

  • Meghan@CleanEatsFastFeets November 28, 2015, 5:41 pm

    Potatoes and cheese…..sign me up please. Two of my favorites. Swoon.