Thursday, August 14, 2008

Spudsagna



1 Lb. Potatoes, peeled and thinly sliced ( Red or Yukon gold work and taste the best)
1/2 Lb. Ground beef or turkey
1/2 Cup Chopped onion
1 Jar of your favorite pasta sauce (I like Prego)
3/4 Cup Ricotta cheese
1/4 Cup Parmesan grated cheese
2 Eggs
1/2 Cup Mozzarella grated cheese

Cook potatoes in boiling salted water for 5 minutes, drain. Meanwhile brown your meat and onion in a large nonstick skillet. When meat is no longer pink and the onion is translucent add in the pasta sauce.
Mix the ricotta, Parmesan and eggs in a small bowl until well blended.
Spoon half of the meat mixture into the bottom of an 8 inch pan sprayed with no stick cooking spray. Cover with half the potatoes and top with ricotta mixture. Repeat the layers and cover with the mozzarella cheese.
Cover with foil and bake at 350 for 50 minutes, remove foil and bake for another 10 minutes.

2 comments:

Cheryl said...

This one, you would have no idea what it is unless ou said it. I would suggest one photo of the lasagna in the pan and one of a slice on a plate :O

Anonymous said...

Something with a lot less prep work that we like is using potato and cheese perogies, no potatoes to peel.

Dunkin Cooking the Semi-Homemade Way

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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.