The crisp, cool weather of Fall brings with it a craving for heartier fare that warms the heart and fills the tummy! Whether I’m doing a Whole30 or not, this satisfying Whole30 “lasagna” casserole is a special favorite! As you know, I’m all about finding creative ways to transform classic favorites into healthier meals that the whole family can enjoy whether they’re living grain-free or not!
This tasty dish with its tender, thinly-sliced potatoes smothered in a hearty marinara sauce (brimming with flavorful Italian sausage) is certain to convince your tastebuds that pasta isn’t necessary to create a delicious and satisfying casserole.
If you’re following the Whole30, finding Italian sausage without sugar and other non-compliant ingredients can be a challenge. There are some good brands such as Mulay’s Sausage. However, a great option is to make it yourself.
I often make several pounds of my Turkey Breakfast Sausage since it makes a great substitute for ground Italian sausage in any recipe. Simply mix it up and freeze it (uncooked) in one-pound portions. That way, you can thaw it overnight in the fridge and use it in your favorite recipes like this one.
This hearty Whole30 lasagna casserole is the perfect heart- and tummy-warming comfort food! My favorite way to serve this classic favorite in the fall or winter months is with a big side of Sautéed Greens. Or for a lighter meal, a fresh garden salad makes the perfect addition!
Freezer Meal Bonus! This casserole freezes great, so why not make two while you’re at it and freeze one to enjoy later! (See recipe note below for instructions.)
- 4 1/2 cups marinara sauce (try this homemade sauce, or use a healthy jarred sauce)
- 1 lb. ground mild Italian sausage (or make your own)
- 8-10 medium red potatoes (or yukon gold potatoes)
- Dried parsley, garlic powder and sea salt for sprinkling
- Extra virgin olive oil
- Preheat oven to 375°F. Lightly oil a 9"x9" baking dish, or four small oven-safe baking dishes. Set aside.
- In a large skillet, brown the ground sausage draining off any excess liquids and fat. Add the marinara sauce, stir well to combine.
- Peel the potatoes, if desired. Use a food processor with slicing blade attachment, or carefully use a mandoline to thinly slice the potatoes.
- Add 1 1/2 cups of the sauce to the bottom of the 9"x9" baking dish. Layer with potato slices in a single layer with the edges slightly overlapping as shown in photos above.
- Sprinkle the potatoes with a little sea salt, dried parsley and garlic powder.
- Repeat these steps (sauce, potatoes, seasonings) to form a total of three layers, making sure to sprinkle the potatoes with seasonings for each of the three layers.
- Lightly brush olive oil evenly across the top layer of potato slices. Then lightly sprinkle with sea salt, dried parsley and garlic powder.
- Bake uncovered for about 55-65 minutes, or until the potatoes are golden brown on top and are tender when pierced with fork. Allow to rest for about 10 minutes before serving. Enjoy!
Freezer Meal Prep: Put the casserole together, but do not bake. Instead, wrap the unbaked casserole tightly and freeze. When ready to bake, thaw the frozen casserole in the fridge to thaw completely. (This may take up to 24 hours.) When thawed, bake according to instructions above. Enjoy!
Recipe Variation: If you're NOT doing the Whole30 (and you're not dairy free), feel free to sprinkle each layer of potato slices with some fresh grated Parmesan cheese. Yum!
Could you substitute Zucchini for the potatoes? Would any changes to cook time need to be made?
Hi, Claire. I haven’t tried using thinly sliced zucchini, but I imagine that the cook time would need to be reduced since it cooks much faster than potatoes. Also, zucchini is a very moist vegetable and tends to become soggy if overcooked, so it may leech a lot of moisture into the sauce and make the “lasagna” a bit runny. But I’m sure it would still be quite delicious! 🙂