Mashed Potato Lasagna

By brannyboilsover on February 9th, 2009

Mashed Potato Lasagna

3 cups mashed potatoes, prepared your favorite way

We like smashed red skins with sour cream, rosemary, and garlic.  And ladies, don’t be lazy here.  Lug that standmixer out and let it do the dirty work.  To take the hard way and mash by hand would be the easy way out.  Put ol’ Bessie to work churning away!

4 roma tomatoes, sliced

1/2 onion, diced

1/2 cup frozen peas

1 zucchini, sliced into rounds

3 slices cheese of your choice

salt and pepper

dried basil and dried oregano

Layer the ingredients in a sprayed 8×8 pan as desired.  Baked at 350 degrees for 1hr (covered), 15 minutes (uncovered).

I layered mine as follows: Potatoes, peas, tomatoes, salt and pepper, potatoes, zucchini, cheese, pepper, potatoes, tomatoes, basil and oreagno.  Now say that 3x fast.

Omnivores add italian sausage and bacon.

Now for some select photos…

You can use your fingers to spread the potatoes.  I found that to be easiest.  Just wash up first

Look at those beautiful romas!

Don’t mind that stray zucchini round on the husband’s side of the dish, I’m just trying to be “Deceptively Delicious” a la Jessica Seinfeld.

You are more than welcome to put veggies on both sides of the casserole.

Omnivores, however, don’t get “deceptive” with your vegetarian friends, they will NOT appreciate a stray sausage link.

And of course, cover the omnivore’s side with copious amounts of bacon to indicate which side is safe for your vegetarian self.

This post has been submitted to The May Tasty Tools Events at Joelen’s Blog!