Potato Lasagna

photo by:kraft

Thin slices of cooked potatoes replace the noodles in this unique lasagna, which also includes layers of meat sauce, ricotta cheese and mozzarella.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

4 servings

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what you need

lb. potatoes, peeled, thinly sliced

1/2

lb. lean ground beef

1/2

cup chopped onion

jar (14 oz.) spaghetti sauce

3/4

cup POLLY-O FREE Natural Nonfat Ricotta Cheese

1/4

cup KRAFT Reduced Fat Parmesan Style Grated Topping

egg whites

1/2

cup shredded POLLY-O Part Skim Mozzarella Cheese

Make It

PREHEAT oven to 350°F. Cook potatoes in large pot of boiling water for 5 minutes; drain. Meanwhile, brown meat with onion in large nonstick skillet, stirring occasionally. Drain, if necessary. Add spaghetti sauce to skillet.

MIX ricotta cheese, grated topping and egg whites until well blended. Spoon half of the meat mixture into 8-inch square baking dish sprayed with cooking spray. Cover with half of the potatoes; top with layers of the ricotta cheese mixture, remaining potatoes and remaining meat mixture. Sprinkle with mozzarella cheese. Cover with foil.

BAKE 50 minutes. Remove foil. Bake an additional 10 minutes or until cheese is melted.

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a cook

posted:9/15/2008

I have a wheat allergy, and this was an amazing alternative!! My husband liked it even better than regular lasagna. I did cook the potatoes a little longer than suggested and added seasoning to them as I layered them in. Will ddefinitely make again!

regina92701

posted:5/27/2008

family loved it

a cook

posted:4/21/2008

Amazing variation on a classic lasagna! Generally easy to make and tastes great... stores well and reheats microwave well....

elephant_33

posted:4/2/2008

Loved it my husband like it more than regualr lasguna. We followed the recipie but added some seasoning to the patatoes like some of the other users suggested. It was on of our favorites, would make again.

cybranch

posted:2/20/2008

Great recipe! My only change would be to season the potatoes when layering them in the lasagna. When you bit into a slice, it left a bland taste.

a cook

posted:11/5/2007

well this was pretty good but it didnt really make my TOP 2 RECIPES list but like i said it is pretty good

ranchhands

posted:9/27/2007

I too would boil the potatoes until about done. Next time I might add a can of corn also. I always double recipes for left-overs for my husband and it worked well.

a cook

posted:8/12/2007

Very good! Everyone loved this. I don't eat eggs, so I substituted 2 tablespoons of olive oil. Worked out fine. I also used fake "meat" crumbles.

olgajob

posted:2/28/2007

Was really good....! But next time I'll let the potato broil a bit more time b/c they were not so soft. Instead of ricotta I used gouda dutch cheese and cheddar cheese. I also used 4 egg whites instead of 2 b/c I had small eggs in the fridge.

lyfsblkroze

posted:2/10/2007

I made mine meatless, just because but it turned out pretty good.I made my layers of ricotta,sauce and shredded cheese (2 kinds) and presto changeo. I am also very much a lazy cook (think semi home made) so I used canned potatos so it only took about 10 mins to prep and 35 to bake.Only other suggestion would be to season potatos before layering