Hearty Potato Lasagna Recipe

3 2 2
Publisher Photo

Hearty Potato Lasagna Recipe

Read Reviews
3 2 2
Publisher Photo
Potatoes in place of lasagna noodles? Yes—and this is so hearty, it satisfies even my two teenage sons' appetites!—Gwen Johnson, Wilmar, Minnesota
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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 13x9-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.
Originally published as Potato Lasagna in Country Ground Beef 1993, p55

Nutritional Facts

1 each: 301 calories, 13g fat (6g saturated fat), 48mg cholesterol, 722mg sodium, 25g carbohydrate (8g sugars, 3g fiber), 21g protein.

  • 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 shredded part-skim mozzarella cheese
  1. In a skillet, brown ground beef with onion; drain. Stir in spaghetti sauce, seasonings, water and mushrooms; mix well. Pour half into a 13x9-in. baking dish. Cover with potatoes. Pour remaining sauce over potatoes. Cover tightly with foil.
  2. 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.
Originally published as Potato Lasagna in Country Ground Beef 1993, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHearty Potato Lasagna

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gunslinger User ID: 544392 20506
Reviewed Aug. 18, 2014

"We are more meat and potatoes eaters than pasta lovers, so we enjoyed this dish. Works better if potatoes are very thinly sliced, I also salted my potatoes a little before adding."

MY REVIEW
strayxdogxstrut User ID: 5418908 202108
Reviewed Sep. 30, 2011

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

Loading Image

Similar Recipes