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Potato Beef Lasagna Recipe

Potato Beef Lasagna Recipe photo by Taste of Home

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“This recipe comes from our family cookbook. We love casseroles, and this is a cherished favorite.” Suzette Jury - Keene, California

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Potato Beef Lasagna Recipe

Prep: 20 min. Bake: 70 min. + standing

Yield: 8 Servings

20 70 90

Ingredients

1 pound lean ground beef
1/2 pound bulk Italian sausage
1 can (19 ounces) ready-to-serve tomato-basil soup
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (20 ounces) refrigerated sliced potatoes
1 medium onion, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese
3 tablespoons minced fresh parsley

Directions

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside.
Place half of the potatoes and onion into a greased 13-in. x 9-in. baking dish. Layer with remaining potatoes and onion. Top with mozzarella cheese and meat mixture.
Cover and bake at 350° for 1 hour. Uncover; sprinkle with Gruyere cheese. Bake 10-15 minutes longer or until potatoes are tender and cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 8 servings.

Nutritional Facts 1-1/4 cups equals 372 calories, 17 g fat (8 g saturated fat), 71 mg cholesterol, 765 mg sodium, 26 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Potato Beef Lasagna in Simple & Delicious July/August 2009, p60

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Reviews for Potato Beef Lasagna

Potato Beef Lasagna

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(11-12) of 12 reviews

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Reviewed on Jun. 17, 2009 by bnrudy

sound good, I would add mushrooms

Reviewed on Jun. 13, 2009 by JACKIE SOUTH

is there a step missing between "Place half of hte potatoes and onion into a greased 13x9-in baking dish. AND Layer with remaining potatoes and onion. This makes no sense.

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