A pasta-free lasagna that tastes great!
Prep Time & Yield
Prep Time: 25 min
Cooking Time: 70 min
1 lb (500 g) Ground Beef
6 cups (1.5 L) PEI Potatoes, peeled and thinly sliced
1 medium Onion, chopped
1/2 Green Pepper, chopped
1.5 cups (375 ml) Mushrooms, sliced
2 cloves Garlic, minced
3 cups (750 ml) Pasta sauce
1 tsp (5 ml) Oregano, dried
1/2 cup (125 ml) Low-Fat Mozzarella Cheese, shredded
3 Tbsp. (45 ml) Parmesan Cheese, grated
Preheat oven to 375°F (190°C). Brown ground beef with onion, mushrooms, green pepper, and garlic.
Add pasta sauce and oregano and cook until heated through. Arrange half the potato slices in a greased 9 inch x 13 inch or 3L baking dish. Spread with half the beef mixture, and sprinkle with half the Parmesan cheese.
Layer the remaining potato slices and cover with the rest of the beef mixture.
Bake covered, until potatoes are tender, approximately 65 minutes. Sprinkle with remaining cheeses and bake uncovered for 5 more minutes. Let stand for 5 minutes before serving.
Makes 8 servings.
Variations: Add grated carrots and/or chopped broccoli florets to the beef sauce.
Could be made with sweet Potatoes as well.
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