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Potato Beef Lasagna Recipe
Potato Beef Lasagna Recipe photo by Taste of Home

Potato Beef Lasagna Recipe

Publisher Photo
“This recipe comes from our family cookbook. We love casseroles, and this is a cherished favorite.” Suzette Jury - Keene, California
TOTAL TIME: Prep: 20 min. Bake: 70 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 70 min. + standing
MAKES: 8 servings

Ingredients

  • 1 pound lean ground beef
  • 1/2 pound Johnsonville® Mild Italian Links
  • 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

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.

Directions

  1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside.
  2. 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.
  3. 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.
Originally published as Potato Beef Lasagna in Simple & Delicious July/August 2009, p60

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.

Reviews for Potato Beef Lasagna

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Dec. 24, 2014

"I made a few minor modifications, but this was delicious! I peeled and sliced 3 potatoes and boiled them on the stove for 5 minutes to soften the spuds. (I've had trouble getting potatoes to cook all the way through in casseroles if placed into the oven raw.) Instead of layering raw onion with the potatoes, I cooked the onion along with the sausage and beef. I was concerned the flavor of the canned soup would fall flat, but it was a perfect addition. I placed half the potatoes in a greased 9"-square casserole dish, covered the potatoes with half of the meat sauce, sprinkled some shredded gouda and mozzarella cheeses, and repeated the layers once more. I added a few slices of Velveeta cheese on top, sprinkled a little dried parsley, covered the dish with aluminum foil, and let it bake for 1 hour. Will definitely make again!!"

MY REVIEW
Reviewed Sep. 15, 2014

"We didn't like it at all. Threw it in the garbage disposal."

MY REVIEW
Reviewed Oct. 23, 2013

"It was tasty; I cooked it in a crockpot & it was enjoyed by our fellowship. Thumbs up."

MY REVIEW
Reviewed Dec. 20, 2011

"This was great, but I would add more potatoes and cheese next time I make it."

MY REVIEW
Reviewed Dec. 6, 2010

"I have been making this recipe for years. I always put a layer of potatoes, a layer of onions, a layer of meat mixture, layer of potatoes, layer of onions and top with a layer of meat mixture and cheese. I add the cheese a little later, so it doesn't get too brown. Add a little pepper and salt on the potatoes also. I just use regular potatoes, (not refrigerated) and slice them thin."

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