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Potato Lasagna

Source of Recipe

My version of a recipe from a "Grange" cookbook


Recipe Introduction

Quite tasty. Better warmed up the second day.

List of Ingredients

2 1/2 lb.s potatoes, sliced thin
2 # ground beef, browned and drained
2 lg. cans of spaghetti sauce, divided into 3rds
2 c. cottage cheese
8 oz. Shredded cheddar cheese, divided into 3rds
8 oz. Shredded mozzarella cheese, divided into 3rds
8 oz. Mushrooms, sliced, fresh or canned (drained if canned)
1 lg. Onion, chopped
Salt, pepper, garlic, italian seasoning to taste



Recipe

Season drained beef with seasonings. Preheat oven to 350*. Prepare large cake pan w/ cookie spray. In pan, layer in this order: 1/3 of the potatoes, 1/2 the beef, 1/3 of the spaghetti sauce, 1 c. cottage cheese, 1/3 of the two shredded cheeses, 1/2 of the mushrooms, 1/2 of the onions. Repeat. Top with last 1/3 of potatoes, last 1/3 of spaghetti sauce, and last 1/3 of the shredded cheeses. The pan will be very full. Spray a piece of aluminum foil w/ cooking spray and "tent" the top of the casserole w/ foil (do not make it airtight, as you want some of the liquid produced to evaporate, but don't want the cheese to burn). Cook 1 hr. Remove foil and cook until potatoes are tender, about 20 min. (Cook time may vary...if not quite tender, cook a bit longer) Let rest for about 20 min. before serving. This is actually better warmed over the second day!