Winter Greens and Potato Lasagna


Just when you thought you couldn’t come up with another use for your potatoes and beets, this recipe offers a delicious twist on a classic. I was first introduced to winter lasagna at our after-school cooking club at Aki Kurose Middle School. I was a little doubtful when the lead said we’d be making lasagna with beets and potatoes, but was so pleasantly surprised that I brag about this recipe now. The key is to shave the beets and potatoes into thin into slices that will act as the “noodle.” Using a mandoline slicer is best for this.

2 medium beets, sliced thin

5 potatoes, sliced thin lengthwise

1 medium yellow onion, diced

3 cloves of garlic, minced

2 cups fresh mushrooms, sliced

Olive oil for pan

2 cans of tomato sauce

1 cup basil, chopped (or 1 tablespoon dried)

1 cup beet greens, chopped

½ teaspoon salt

¼ teaspoon sugar

1 can black olives

8 ounces ricotta cheese

3 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)

¼ teaspoon pepper

2 ounces parmesan cheese


Preheat oven to 350°F.

  1. Place beets and potatoes in a bowl of water until ready to use.
  2. In a pan, sauté onion, garlic and mushrooms in olive oil until soft. Add tomato sauce, basil and beet greens. Add salt, sugar and olives.
  3. Combine ricotta cheese, oregano and pepper. Remove potatoes and beets from water.
  4. Layer sliced potatoes and beets in a baking dish. Top with a layer of ricotta cheese and a layer of tomato sauce. Repeat layers two or three times until all ingredients are used.
  5. Top with grated parmesan. Bake for 45 min.
Seattle Tilth
Leika Suzumura, adapted from Ande Flowers