Potato Lasagna with Ham and Melted Mozzarella
A hearty and comforting bake that swaps pasta sheets for thick slices of tender potatoes, layered with ham, mozzarella, and a vibrant blended tomato sauce. It's an easy crowd-pleaser that brings everyone back for seconds.
🛒 Ingredients
10 servings
- 1 kg (2.2 lb) firm potatoes
- 500 g (1 lb) thick-sliced cooked ham
- 400 g (14 oz) shredded mozzarella
- Grated Parmesan for topping
- 250 g (9 oz) pitted black olives
- 1 can (140 g) tomato paste
- 1 ripe tomato
- 1 medium onion
- 1 small red bell pepper
- 2 garlic cloves
- 1 handful fresh parsley and cilantro
- 200 ml (¾ cup) water
- Salt and freshly ground black pepper
- Olive oil
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Directions
- 1
Peel the potatoes and slice them into thick rounds (about 1 cm / ½ inch). Cook in a large pot of salted boiling water for 12–15 minutes until just tender but still holding their shape. Drain and set aside.
- 2
Make the sauce: blend the tomato paste, fresh tomato, onion, bell pepper, garlic, herbs and water until smooth. Season well with salt and pepper.
- 3
Preheat oven to 200 °C (400 °F). Lightly oil a large baking dish. Layer potatoes, ham slices and olives, spooning sauce over each layer. Repeat until all ingredients are used, finishing with a potato layer.
- 4
Pour the remaining sauce over the top, sprinkle generously with mozzarella and Parmesan. Bake for 20–25 minutes until golden and bubbling.
- 5
Rest for 5 minutes before serving hot.
💡 Chef's Tip
Slice the potatoes as evenly as possible so they cook at the same rate. For extra richness, stir a spoonful of sour cream into the sauce before blending.
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Same category — Pasta
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