POTATO LASAGNA

Potato Lasagna image

Thin slices of cooked potatoes replace the noodles in this unique lasagna, which also includes layers of meat sauce, ricotta cheese and mozzarella.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield Makes 4 servings.

Number Of Ingredients 8

Ingredients

1 lb. potatoes, peeled, thinly sliced
1/2 lb. lean ground beef
1/2 cup chopped onion
1 -1/2 cups CLASSICO Tomato and Basil Pasta Sauce
3/4 cup POLLY-O FREE Natural Nonfat Ricotta Cheese
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
2 egg whites
1/2 cup shredded POLLY-O Part Skim Mozzarella Cheese

Steps:

Preheat oven to 350°F. Cook potatoes in large pot of boiling water for 5 minutes; drain. Meanwhile, brown meat with onion in large nonstick skillet, stirring occasionally. Drain, if necessary. Add pasta sauce to skillet.
Mix ricotta cheese, grated topping and egg whites until well blended. Spoon half of the meat mixture into 8-inch square baking dish sprayed with cooking spray. Cover with half of the potatoes; top with layers of the ricotta cheese mixture, remaining potatoes and remaining meat mixture. Sprinkle with mozzarella cheese. Cover with foil.
Bake 50 minutes. Remove foil. Bake an additional 10 minutes or until cheese is melted.

Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g