Potatoes, onions and more.
Quick & Healthy Guiltless Potato Lasagna
Description
Enjoy this gluten-free twist on a classic comfort-food favorite. Simply swap out the pasta noodles for slices of potatoes!
Ingredients
| 2 | Tablespoon | Olive oil |
| 2 | Clove | garlic cloves, minced |
| 1⁄2 | Teaspoon (Metric) | salt |
| 1⁄2 | Teaspoon (Metric) | Pepper |
| 5 | Large | Wisconsin Gold Potatoes, sliced 1/4 inch thick (may use Wisconsin Russet Potatoes as a substitute |
| 1 | Pound | lean ground beef |
| Dash | Italian seasoning, garlic salt and pepper to taste. | |
| 26 | Ounce | jar spaghetti sauce, any flavor |
| 15 | Ounce | container ricotta cheese |
| 10 | Ounce | package frozen chopped spinach, thawed and drained well |
| 2 | Tablespoon (Metric) | Parmesan cheese, grated |
| 1 | Large | Onion, chopped |
| 2 | Cup | shredded mozzarella cheese |
Instructions
Preheat oven to 425° degrees. In large bowl, combine olive oil, Italian seasoning, garlic, salt, and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15” x 10” baking pan. Cover tightly with foil. Bake 35 to 40 minutes or until tender.
Let cool 15 minutes. Reduce oven temperature to 350° degrees.
In large skillet, brown lean ground beef with onion and seasonings; drain well. Add spaghetti sauce and simmer on low.
Combine drained spinach and ricotta cheese; mix well.
Arrange a third of the potatoes evenly in a greased 9” x 13” baking dish. Layer with half the spinach mixture, one-third the lean ground beef, and one-third of the mozzarella. Repeat next layer with half the spinach mixture, one-third the lean ground beef, and one-third of the mozzarella. Top with remaining potatoes, meat sauce and mozzarella; sprinkle with Parmesan cheese.
Bake uncovered for 35 to 40 minutes until bubbly. Let stand 5 minutes before serving.
Summary
| Yield | |
|---|---|
| Source | Photo and Recipe courtesy of Potatoes USA |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Recipes | Baked |