Thin slices of cooked potatoes replace the noodles in this unique lasagna, which also includes layers of meat sauce, ricotta cheese and mozzarella.
What You Need
Original recipe yields 4 servings
1 lb. potatoes, peeled, thinly sliced
1/2 lb. lean ground beef
1/2 cup chopped onion
1 -1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
3/4 cup POLLY-O FREE Natural Nonfat Ricotta Cheese
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
2 egg whites
1/2 cup shredded POLLY-O Part Skim Mozzarella Cheese
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Let's 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 pasta 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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.