Quick & Healthy Guiltless Potato Lasagna
Quick & Healthy Guiltless Potato Lasagna
Enjoy this gluten-free twist on a classic comfort-food favorite. Simply swap out the pasta noodles for slices of potatoes!
Ingredients
- 2 Tablespoon Olive oil
- 2 Clove garlic cloves minced
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 5 Large Wisconsin Gold Potatoes sliced 1/4 inch thick (may use Wisconsin Russet Potatoes as a substitute
- 1 Pound lean ground beef
- Dash Italian seasoning garlic salt and pepper to taste.
- 26 Ounce jar spaghetti sauce any flavor
- 15 Ounce container ricotta cheese
- 10 Ounce package frozen chopped spinach thawed and drained well
- 2 Tablespoon Parmesan cheese, grated
- 1 Large Onion chopped
- 2 Cup shredded mozzarella cheese
Instructions
- Preheat oven to 425° degrees. In large bowl, combine olive oil, Italian seasoning, garlic, salt, and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15” x 10” baking pan. Cover tightly with foil. Bake 35 to 40 minutes or until tender.
- Let cool 15 minutes. Reduce oven temperature to 350° degrees.
- In large skillet, brown lean ground beef with onion and seasonings; drain well. Add spaghetti sauce and simmer on low.
- Combine drained spinach and ricotta cheese; mix well.
- Arrange a third of the potatoes evenly in a greased 9” x 13” baking dish. Layer with half the spinach mixture, one-third the lean ground beef, and one-third of the mozzarella. Repeat next layer with half the spinach mixture, one-third the lean ground beef, and one-third of the mozzarella. Top with remaining potatoes, meat sauce and mozzarella; sprinkle with Parmesan cheese.
- Bake uncovered for 35 to 40 minutes until bubbly. Let stand 5 minutes before serving.