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Potato Lasagna

Potato Lasagna
Potatoes in place of lasagna noodles? Yes—and this is so hearty, it satisfies even my two teenage sons' appetites!—Gwen Johnson, Wilmar, Minnesota
10 ServingsPrep: 20 min. Bake: 1 hour 25 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 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.
Nutrition Facts: 1 serving (1 each) equals 301 calories,
© Taste of Home 2012

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Potato Lasagna (continued)

Nutrition Facts: 13 g fat (6 g saturated fat), 48 mg cholesterol, 722 mg sodium, 25 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012