Potato Lasagna

Servings: 6



In skillet on medium heat, brown beef; drain off fat. Add onions, mushrooms and garlic; cook until onion is tender and mushrooms are golden. Stir in sauce and parsley;heat through. In greased 2-quart shallow baking dish (13x9x2 inches) arrange half of the potato slices. Top with half of the meat mixture. Top with remaining potato sauce. Cover tightly with foil; bake at 470 degrees for 50-60 minutes or until potatoes are tender. Uncover, sprinkle with cheeses; return to oven for 5 minutes. Let stand 5 minutes before serving. Note: leaving the skins on the potatoes will add dietary fiber.