Penn Herb Wellness Guide
Meaty Potato Lasagna
Ingredients
- 6 slices bacon, cut into 1/2-inch pieces
- 8 oz lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups bottled marinara sauce, divided
- 2 20 oz bags, refrigerated, home-style sliced potatoes, divided
- 1 15 oz container fat-free ricotta cheese
- 1 1/2 cups shredded, reduced-fat mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 egg
Directions
- Preheat oven to 400F. Coat a 13- x 9-inch baking pan with cooking spray.
- Over medium-high heat, heat large non-stick skillet. Add bacon and cook until just starting to brown, about 5 minutes.
- Stir in beef and cook, breaking into smaller pieces with a wooden spoon, until no longer pink, about 4 minutes.
- Add onion and garlic and cook until beef starts to brown, about 4 minutes. Remove from the heat and stir in 1 cup of the marinara sauce.
- Spread cup of the marinara sauce over bottom of prepared baking pan. Top with 1/3 of the potatoes, slightly overlapping the slices.
- In medium bowl, sir together the ricotta cheese, 1 cup of the mozzarella, cup of the Parmesan cheese, and egg. Spread ricotta mixture over potato layer.
- Top with another cup of the sauce and a second layer of potatoes. Top with the bacon and beef mixture. Arrange a final layer of potatoes.
- Top with remaining 1 cup sauce. Sprinkle with remaining cup mozzarella and cup Parmesan cheese.
- Cover with foil and bake for 1 hour. Uncover and bake 10 minutes longer or until cheese is lightly browned and potatoes are tender. Remove from the oven and let stand 10 minutes before serving.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.