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PEI Potato Lasagna | | Preparation time: 25 minutes; Cooking time: 70 minutes |
| | Ingredients | | 1 lb | gound beef | 500 g | | 1 | medium onion, chopped | 1 | | 1 1/2 cups | sliced mushrooms | 375 mL | | half | green pepper, chopped | half | | 2 | garlic cloves, minced | 2 | | 3 cups | pasta sauce | 750 mL | | 1 tsp | dried oregano | 5 mL | | 6 cups | peeled and thinly sliced PEI Potatoes (8-10) | 1.5 L | | 1/2 cup | shredded low-fat mozzarella cheese | 125 mL | | 3 tbsp | grated Parmesan cheese | 45 mL |
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| Preheat oven to 375°F (190°C). Brown ground beef with onion, mushrooms, green pepper, and garlic. Add pasta sauce and oregano and cook until heated through. Arrange half the potato slices in a greased 9 inch x 13 inch or 3L baking dish. Spread with half the beef mixture, and sprinkle with half the Parmesan cheese. Layer the remaining potato slices and cover with the rest of the beef mixture. Bake covered, until potatoes are tender, approximately 65 minutes. Sprinkle with remaining cheeses and bake uncovered for 5 more minutes. Let stand for 5 minuted before serving. Makes 8 servings. Variations: Add grated carrots and/or chopped broccoli florets to the beef sauce. |
| Nutrient Analysis Per Serving | | Calories | 353 kcal | | Carbohydrates | 40.4 g | | Protein | 18.8 g | | Fat | 14.1 g | | Saturated | 36.8 % | | Monounsaturated | 42.4 % | | Polyunsaturated | 10.2 % | | Trans | 10.6 % | | Sodium | 714 mg | | Calcium | 117 mg | | Fiber | 3.9 g | | Iron | 3.22 mg | | Vitamin A | 108 RE | | Vitamin C | 36 mg |
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