Potato Lasagna Recipe

Potato Lasagna Recipe Rating 2

Potatoes in place of lasagna noodles? Yes—and this is so hearty, it satisfies even my two teenage sons' appetites!—Gwen Johnson, Wilmar, Minnesota

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Potato Lasagna Recipe
  • Prep: 20 min. Bake: 1 hour 25 min.
  • Yield: 10 Servings
20 85 105

Ingredients

  • 1-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 4 cups spaghetti sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1 can (4 ounces) mushroom pieces and stems, drained
  • 5 medium potatoes, peeled and thinly sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • In a skillet, brown ground beef with onion; drain. Stir in spaghetti sauce, seasonings, water and mushrooms; mix well. Pour half into a 13-in. x 9-in. baking dish. Cover with potatoes. Pour remaining sauce over potatoes. Cover tightly with foil.
  • Bake at 350° for 1 hour and 15 minutes or until potatoes are tender. Sprinkle with mozzarella cheese; return to oven for another 10 minutes or until the cheese is melted. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 301 calories, 13 g fat (6 g saturated fat), 48 mg cholesterol, 722 mg sodium, 25 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Potato Lasagna in Country Ground Beef , p55

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Reviews for Potato Lasagna (1)

Potato Lasagna

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Reviewed on Sep. 30, 2011 by strayxdogxstrut

Baked for an hour and a half and the potatoes did not all soften. Next time I'd boil them a little first.

 
 
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