Potato Lasagna

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  • 1 1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 jar (32 oz) spaghetti sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1 can (4 oz) mushroom pieces and stems, drained
  • 5 medium potatoes, peeled and thinly sliced
  • 2 cups (8 oz) shredded part-skim mozzarella cheese
  • Directions

    In a skillet, brown ground beef with onion; drain. Stir in spaghetti sauce, seasonings, water and mushrooms; mix well. Pour half into a 13- by 9-inch baking dish. Cover with potatoes. Pour remaining sauce over potatoes. Cover tightly with foil. Bake at 350° for 1 hour and 15 minutes or until potatoes are tender. Sprinkle with mozzarella cheese; return to oven for another 10 minutes or until the cheese is melted.

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