Mediterranean Potato Lasagna

Table of Contents

This potato lasagna is rich, hearty and perfect when you want comfort food with a Mediterranean touch. Thin slices of potatoes replace the pasta sheets, layered with a flavorful beef sauce, a silky béchamel and plenty of cheese. It feels rustic, warming and surprisingly simple to assemble. Great for weekends, family gatherings or when you want something cozy but still bright with Mediterranean flavors.

Time

Prep: 25 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 40 minutes

Ingredients

Potatoes

2 kg / 4.4 lbs potatoes, peeled and thinly sliced lengthwise

Meat Sauce

450 g / 1 lb ground beef

1 onion, finely diced

3 cloves garlic, minced

1 can (400 g / 14 oz) tomato sauce

2 tbsp tomato paste

1/2 tsp Italian mixed herbs

1/2 tsp ground fennel

1/4 tsp chilli flakes

Salt and black pepper to taste

Béchamel Sauce

125 g / 4.4 oz butter

1/2 cup plain flour

1 litre milk

1/2 tsp ground nutmeg

Salt and pepper to taste

Toppings

250 g / 9 oz shredded mozzarella

50 g / 1.8 oz grated parmesan

Chopped parsley for garnish

Instructions

Preheat the oven to 190°C / 375°F. Grease a large baking dish.

Heat a pan with a little oil. Add the onion and cook until soft.

Add the garlic and beef. Cook until browned and no liquid remains.

Stir in tomato sauce, tomato paste, herbs, fennel, chilli flakes, salt and pepper. Simmer 10 minutes.

To make the béchamel, melt the butter in a saucepan. Stir in the flour until smooth.

Tips

Slice the potatoes as evenly as possible so they cook at the same rate.

Use a mandoline for thin, consistent slices.

If your potatoes are very starchy, soak them in cold water for 10 minutes and pat dry.

Cook the meat sauce long enough so it’s thick and not watery.

Whisk the béchamel constantly to avoid lumps.

If the béchamel gets too thick, add a splash of milk to loosen it.

Press each layer lightly so the lasagna holds together better.

Covering with foil helps the potatoes soften without drying out.

Let it rest before cutting so the layers stay neat.

For a crisp top, broil for 2 minutes at the end.

Variations

Swap beef with ground lamb for a Greek-style version.

Use sweet potatoes instead of regular potatoes.

Add a layer of grilled eggplant or zucchini.

Stir spinach or kale into the meat sauce.

Add olives and capers for a sharper Mediterranean flavor.

Swap mozzarella with provolone or kasseri.

Use béchamel made with olive oil instead of butter.

Make it spicy by increasing the chilli flakes.

Make it vegetarian by replacing beef with lentils or mushrooms.

Add a layer of ricotta mixed with oregano for extra creaminess.

Q&A

Can I prep this ahead?
Yes. Assemble it, cover and refrigerate up to 24 hours before baking.

Can I freeze it?
Freeze after baking. Reheat covered so it stays moist.

Do I need to pre-cook the potatoes?
No. Thin slices cook fully in the oven.

Can I use chicken instead of beef?
Ground chicken or turkey both work.

Why is my béchamel lumpy?
It usually happens when adding milk too fast. Add it slowly while whisking.

Can I make it lighter?
Use low-fat milk and less cheese.

Can I skip the fennel?
Yes, but it adds a nice Mediterranean aroma.

How do I prevent a watery lasagna?
Simmer the meat sauce until thick and avoid oversalting the potatoes.

Can I bake it at a lower temperature?
Yes, bake at 180°C / 350°F but increase time by 10–15 minutes.

Can I add more cheese?
Add as much as you like on the top layer.

Nutrition

(Approx per serving, 8 servings)

Calories: ~520
Protein: 28 g
Carbs: 45 g
Fat: 26 g
Fiber: 4 g
Sodium: Moderate (varies with seasoning)

Conclusion

This potato lasagna feels comforting and still bright with Mediterranean flavor. It’s hearty, creamy and has a good balance of textures. The layers hold beautifully and the dish works well for family dinners or guests. Serve it with a simple salad or roasted vegetables and you have a complete meal.