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Easy Cheesy Potato Lasagna

Layers of mashed potato in between cheesy ravioli topped with marinara sauce.

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School Foodservice

Prep Time

30 Mins

Cook Time

60 Mins


Serves 24 (6 oz portion)


Layers of mashed potato in between cheesy ravioli topped with marinara sauce.


  • 8 cups Mashed Potatoes, prepared using dehydrated potatoes
  • As Needed Non-Stick Pan Spray
  • 2 (26 ounce) bag Frozen Cheese Raviolis (Approximately 80 ravioli)
  • 2 tablespoons Italian Seasoning
  • 24 ounces Part Skim Mozzarella, shredded
  • 48 ounces Prepared Marinara Sauce


  1. Prepare the mashed potatoes using dehydrated potatoes following the manufacturer’s instructions. Allow to cool to 40 F before using.
  2. Spray a full hotel pan, with nonstick cooking spray. Ladle onto the bottom of the pan enough sauce to lightly cover the bottom of the pan so the ravioli does not stick or harden when cooked.
  3. Arrange a layer of frozen cheese ravioli in the pan, sprinkle with the Italian seasoning. Next place a layer of mashed potatoes (about 4 cups), followed by 8 ounces of the shredded mozzarella. Repeat these steps twice being sure to end with a layer of mozzarella.
  4. Bake the lasagna in a 350 F oven for 45-1 hour, or until the internal temp is 160 F, and the cheese is golden brown. Allow to cool slightly (about 5 minutes) before slicing and serving 6 ounces portions. 1 full 200 hotel pan should make 24 portions (8×3).
  5. To serve, place a portion on the tray and ladle 2 ounces of prepared marinara, sauce heated to 145 F, over the lasagna.


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