- 1 pound lean ground beef
- 1/2 pound Johnsonville® Ground Mild 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 shredded part-skim mozzarella cheese
- 1-1/2 cups shredded Gruyere or Swiss cheese
- 3 tablespoons minced fresh parsley
- 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 13x9-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.
Reviews forPotato Beef Lasagna
"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!!"
"We didn't like it at all. Threw it in the garbage disposal."
"It was tasty; I cooked it in a crockpot & it was enjoyed by our fellowship. Thumbs up."
"This was great, but I would add more potatoes and cheese next time I make it."
"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."
"I was very interested in trying this recipe, until I realized that its 5-star, 100%-would-make-it-again rating was basically meaningless. Out of 9 reviews, only one person had actually tried the recipe. The rest were all either questions or sarcastic comments about the questions. You sarcastic people need to learn to keep it to yourself."
"I HAVEN/T MADE THIS YET BUT SOUNDS YUMMY. TO ANSWER THE QUESTION ABOUT THE LAYERING, IT TELLS YOU TO LAYER HALF OF THE POTATOES AND ONIONS IN A 13X9 baking DISH, AND THEN SOMEONE WHILE PUTTING THE RECIPE IN THEY FORGOT TO SAY THAT HALF OF SAUSAGE ABD beef MIXTURE IS SUPPOSE TO BE THE NEXT LAYER, THEN THE REMAINING LAYER OF POTATOES AND ONIONS, THEN TOP WITH REMAINING MEAT MIXTURE. TOP WITH CHEESE AND WHATEVER ELSE."
"Actually, if you look at the picture, there is NO meat between the layers of potato and onion, so my guess is the layers are potato, onion, potato, onion - just like the picture shows. The meat goes on top. For the question about fresh potatoes, I would use about 6."
"If you's put on your "thinking cap" for a second, you'd realize that the missing step is the meat mixture, since it's not mentioned in the "layering steps". It wasn't that diffucult to figure out if you'd just used your head instead of complaning about it!!!! Great dish by the way....family really enjoyed it and will be making it again and again. Thanks."
"From the photo, this recipe looks as if it would be comforting although I've not made it yet ((but plan to)). Have question though: rather than buying refrigerated potatoes, would prefer to use fresh cooked. How many potatoes should I cook to achieve same amount of refrigerated. Hope this makes sense. Thank you for any/all replies."