Potato Lasagna

Servings: 6

Ingredients

• 1 pound  Ground beef
• 1/2 cup Onion, chopped
• 1 1/2 cups  Mushrooms sliced
• 1 large  Garlic clove, minced
• 2 cups  Marinara sauce or meatless spaghetti sauce
• 2 tablespoons  Parsley, chopped
• 6 cups  Colorado potatoes, thinly sliced, peeled if desired
• 1/2 cup  Shredded mozzarella cheese
• 2 tablespoons  Grated parmesan cheese
• Non-stick spray coating

Instructions

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.