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Potato Lasagna

Potato Lasagna

Potato Lasagna

Potatoes laced with crispy fried onions replace the pasta in this yummy ground beef lasagna casserole.

How many servings?

From kitchen to table in 1 hour.

lean ground beef
tomato sauce
canned fried onion
mozzarella cheese slice
ricotta cheese
sour cream

  1. Brown ground beef in a skillet over medium heat until no longer pink. Drain and return to skillet. Add pepper, oregano and tomato sauce, stir and simmer over low heat.
  2. Peel potatoes and cut into cubes. Place in a saucepan and cover with water, heat to boiling, cover and reduce heat to low. Simmer for 10 minutes and then drain well.
  3. Spray a casserole dish with non-stick cooking spray. Turn oven on to 350 degrees.
  4. Toss fried onions with potatoes. Layer half the potatoes and onions into the bottom of the casserole dish. Top with half the meat sauce.
  5. Whip together ricotta cheese and sour cream, spread half over meat mixture and then top with half the mozzarella cheese slices. Repeat layers.
  6. Bake in hot oven for 30 minutes or until cheese is crispy and edges of casserole are bubbly.

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