Potato Lasagna
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 1.1lb / 680g | lean ground beef (turkey or chicken can also be used) |
| 250ml / 1 cup | 1 large onion chopped |
| 50ml / 1/4 cup | tomato paste |
| 796ml / 1 1/2 cups | 1 large can stewed tomatoes |
| 500ml / 2 cups | Any vegetable of choice e.g celery, carrots etc. |
| 250ml / 1 small tub | ricotta cheese |
| 500ml / 2 cups | shredded mozzarella cheese |
| 6 | large potatoes peeled and sliced |
| to taste | salt and pepper |
| to taste | your choice favourite herb |
Directions
Brown meat and drain. Add next four ingredients, herbs and your choice of seasonings i.e. oregano, basil etc., and simmer for approximately 20 minutes. In a baking dish, alternate layers of (thinly) sliced potatoes, sauce, with a layer of mozzarella cheese and ricotta. (Slightly salt and pepper potatoes each layer). Continue to layer until all ingredients are used up ending with a layer of sauce and topped with cheese. Put in preheated oven at 350c. cover and cook for 30 minutes. Uncover and continue to bake for 15 to 20 minutes. Note: - all these ingredients can be substitued for vegetarians or with low fat for people on diets.This potato recipe is brought to you courtesy of Catherin Cormier, NB.
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