mashed potato lasagna

Mashed Potato Lasagna

Serve this cheesy layered dish as a side or a main course. It’s meat-free and incredibly satisfying.

Prep Time:

25 min

Cook Time:

1 h 10 min



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  • 6 Tablespoons butter divided
  • 2 onions sliced
  • 1/4 Cup all purpose flour
  • 2 1/2 Cups milk
  • 3 Cups shredded mozzarella cheese divided
  • 9 oven ready lasagna noodles
  • 1 Package Bob Evans Sour Cream & Chives Mashed Potatoes
  • 5 Ounces spinach


  1. Preheat oven to 350°F.
  2. Melt 2 Tbsp butter in a large skillet over medium heat. Add onions; cook, stirring often, 5 minutes. Cover skillet, reduce heat to medium-low, and cook 10 to 15 minutes, stirring occasionally, until onions are lightly browned and tender.
  3. Meanwhile, melt remaining 4 Tbsp butter in a Dutch oven over medium heat. Add flour; cook, stirring contstantly, 2 minutes. Gradually add milk, whisking until blended. Bring to a boil, reduce heat, and simmer until thickened. Gradually stir in 1 cup cheese until melted. Remove from heat.
  4. Spread about ¼ cup cheese sauce over bottom of a lightly greased 3-quart baking dish. Arrange 3 lasagna noodles over sauce. Spread ⅓ of remaining cheese sauce over noodles. Spread ⅓ of mashed potatoes over cheese sauce. Top with ½ of spinach, ½ of onions, ½ cup shredded cheese, and 3 lasagna noodles. Repeat layers, beginning with cheese sauce and ending with noodles. Top with remaining ⅓ of cheese sauce and ⅓ of mashed potatoes. Sprinkle with remaining shredded cheese.
  5. Loosely cover, and bake 30 minutes. Uncover, and bake 20 to 30 minutes longer or until hot and bubbly. Let stand 15 minutes before serving.

Sprinkle lasagna with sliced green onion, if on hand.

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