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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef and Potato Lasagna Recipe

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This recipe for Beef and Potato Lasagna is from CHARLES FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c. thinly sliced potatoes
1 can french fried onion rings
1 1/2 lb. ground chuck
2 T. oil
16 oz. tomato or spaghetti sauce
1/2 t. salt
1/2 t. pepper
2 t. oregano
8 oz. sour cream
8 oz. ricotta cheese
8 oz. mozzarella cheese
Directions:
Directions:
Boil potatoes 5 minutes; drain and toss with 1/2 can of onion rings. Cook meat in oil. Add tomato sauce, salt, pepper and oregano. Mix sour cream and ricotta. In a 9x13 pan layer potatoes, sour cream mixture, then meat sauce. Cover and bake 25 minutes at 350º. Uncover and continue baking another 25 minutes. Top with mozzarella and rest of onion rings. Bake 5 minutes to melt cheese.
Personal Notes:
Personal Notes:
This is a semi-original recipe. I found a recipe for "Beef and Potato Bake" in the Miami Herald back in 1968. It sounded good, so I tried it. I like to improvise, so I started adding one thing after another until this recipe developed. If you wish, before baking cover with Saran wrap and refrigerate until the next day. It also freezes well. Freeze in a non-glass dish if you want to make ahead to bake later.

 

 

 

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