Potato Beef Lasagna Recipes

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BEEF LASAGNA POTATO SKINS



Beef Lasagna Potato Skins image

Classic lasagna flavors of ricotta, Parmesan, and mozzarella cheeses layered with marinara sauce and ground beef in a potato skin shell. Gluten free.

Provided by Kim

Categories     Appetizer

Time 30m

Number Of Ingredients 11

12 potato skin shells ((see note for recipe))
1/2 pound ground beef
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
15 ounces ricotta cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 Tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook your potato skins if not done already (will add extra cook time). See notes for links to recipe for potato skin shells.
  • Cook the ground beef until just no longer pink. (It cooks a touch more in the oven later). Drain excess fat. Mix with the marinara sauce. Set aside.
  • Make the ricotta mixture by combining all of the ricotta mixture ingredients together in a small bowl. Set aside.
  • Preheat oven to 350F.
  • Once your potato skins are prepared, place them skin side down on a lined large cookie sheet.
  • Scoop approximately 1 1/2 Tablespoons of the ricotta cheese mixture into the bottom of each potato skin shell. Use just enough to cover most of the bottom in a thin layer. Repeat with all potato skins.
  • Add approximately 1 1/2 Tablespoons of the beef mixture into each potato skin shell.
  • Sprinkle each potato skin with the mozzarella and a little Parmesan.
  • Bake the potato skins in the oven just until the cheese is melted, approximately 5-7 minutes.

Nutrition Facts : Calories 313 kcal, Carbohydrate 22 g, Protein 15 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 46 mg, Sodium 469 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

POTATO BEEF LASAGNA



Potato Beef Lasagna image

"This recipe comes from our family cookbook. We love casseroles, and this is a cherished favorite." Suzette Jury - Keene, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 9

1 pound lean ground beef
1/2 pound bulk Italian sausage
1 can (19 ounces) ready-to-serve tomato-basil soup
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (20 ounces) refrigerated sliced potatoes
1 medium onion, thinly sliced
1 cup shredded part-skim mozzarella cheese
1-1/2 cups shredded Gruyere or Swiss cheese
3 tablespoons minced fresh parsley

Steps:

  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside., Place half of the potatoes and onion into a greased 13x9-in. baking dish. Layer with remaining potatoes and onion. Top with mozzarella cheese and meat mixture., Cover and bake at 350° for 1 hour. Uncover; sprinkle with Gruyere cheese. Bake 10-15 minutes longer or until potatoes are tender and cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 765mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.

POTATOES LIKE LASAGNA



Potatoes Like Lasagna image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 21

2 large potatoes, peeled and sliced lengthwise
2 cups marinara sauce
2 large eggs
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound mozzarella
1 (3 to 4) pound pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 cups crumbled cornbread
2 cups toasted bread, cut into 1-inch cubes
10 saltine crackers
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
1/2 stick butter
1 teaspoon dried sage
Salt and pepper

Steps:

  • Preheat the oven to 375 degrees F and grease and flour a 13 by 9-inch baking dish. Place a layer of potato slices on the bottom of the dish and cover it with approximately 1/4 cup of sauce. In a mixing bowl, beat the eggs with the ricotta and Parmesan cheese and salt and pepper. Pour about half of the cheese mixture on top of the potatoes and sauce and place a layer of mozzarella on top of that. Continue layering the potatoes, sauce, cheese mixture, and mozzarella until all the ingredients are used up - you should end with a top layer of mozzarella cheese. Bake for about 45 to 50 minutes. The bottom layer of potatoes will be soft and the top layer will be a bit firmer. If you prefer a softer top layer, bake an additional 15 to 20 minutes, or cover during the initial baking, uncovering the last 10 minutes to brown the top.
  • Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
  • Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
  • Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.

POTATO BEEF LASAGNA



Potato Beef Lasagna image

"This recipe comes from our family cookbook. We love casseroles, and this is a cherished favorite." Suzette Jury - Keene, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 9

1 pound lean ground beef
1/2 pound bulk Italian sausage
1 can (19 ounces) ready-to-serve tomato-basil soup
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (20 ounces) refrigerated sliced potatoes
1 medium onion, thinly sliced
1 cup shredded part-skim mozzarella cheese
1-1/2 cups shredded Gruyere or Swiss cheese
3 tablespoons minced fresh parsley

Steps:

  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside., Place half of the potatoes and onion into a greased 13x9-in. baking dish. Layer with remaining potatoes and onion. Top with mozzarella cheese and meat mixture., Cover and bake at 350° for 1 hour. Uncover; sprinkle with Gruyere cheese. Bake 10-15 minutes longer or until potatoes are tender and cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 765mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.

CHEESY BEEF LASAGNA



Cheesy Beef Lasagna image

Try this hearty lasagna recipe with layers of pasta, ground beef and three types of cheeses - a perfect Italian dinner for your Thanksgiving feast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 10

12 uncooked lasagna noodles
1 container (24 oz) 4% small-curd cottage cheese
1 container (15 oz) ricotta cheese
2 eggs, slightly beaten
1/2 cup refrigerated basil pesto
1 teaspoon salt
2 1/2 cups shredded mozzarella cheese (10 oz)
1 lb lean (at least 80%) ground beef
1/2 cup finely chopped onion (1 medium)
2 jars (24 oz each) tomato and basil pasta sauce

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time.
  • Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, pesto and salt. Stir in 1 cup of the mozzarella cheese. Set aside.
  • In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.
  • Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
  • Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 680, Carbohydrate 47 g, Fat 1 1/2, Fiber 9 g, Protein 48 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1590 mg

POTATO LASAGNA



Potato Lasagna image

Meet the Cook: At our house, this is a regular - it's as much fun to fix as it is to eat! (Sometimes, we even make extras of the potatoes to serve as appetizers.) Since it's so thick, it's great for potlucks as well. My husband and I frequently team up in the kitchen. We're the parents of two young daughters, ages 4 and 1. -Mara Beaumont, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8-10 servings.

Number Of Ingredients 15

2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
7 medium potatoes, sliced 1/4 inch thick
1 pound bulk Italian sausage
1 large onion, chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1/4 cup seasoned bread crumbs
Dash cayenne pepper
Additional salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts :

CREAMY POTATO LASAGNA



Creamy Potato Lasagna image

For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad.

Provided by homemaker

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 8

Number Of Ingredients 9

1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
  • In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
  • Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 38.8 g, Cholesterol 56.1 mg, Fat 15.8 g, Fiber 5.5 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 773 mg, Sugar 3.6 g

POTATO LASAGNA



Potato Lasagna image

This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!

Provided by PIKKLE

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 11

10 small red potatoes, thinly sliced
10 baby carrots, sliced
1 large green bell pepper, chopped
½ Vidalia onion, chopped
3 cloves garlic, chopped
2 cups baby spinach leaves
¼ cup shredded smoked Gouda cheese
1 ½ cups shredded mozzarella cheese
½ cup shredded sharp Cheddar cheese
salt and pepper to taste
1 (14 ounce) jar vodka marinara sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
  • Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
  • Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

Nutrition Facts : Calories 641.8 calories, Carbohydrate 99.4 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 11.3 g, Protein 25.8 g, SaturatedFat 9.4 g, Sodium 861.6 mg, Sugar 16.4 g

POTATO LASAGNA RECIPE BY TASTY



Potato Lasagna Recipe by Tasty image

Here's what you need: potatoes, salt, pepper, ham, mozzarella cheese, bacon, fresh parsley, shredded mozzarella cheese, heavy cream, eggs

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8 slices ham
7 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup fresh parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

Steps:

  • Slice the peeled potatoes into ¼ inch (½ cm) slices.
  • Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
  • Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
  • Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
  • Follow with another layer of potatoes, then the remaining ham and sliced cheese.
  • Preheat oven to 350°F (180°C).
  • Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
  • Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
  • In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
  • Bake for about 40 minutes, until the cheese is a deep golden brown.
  • Cool slightly, slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 48 grams, Fat 60 grams, Fiber 3 grams, Protein 46 grams, Sugar 7 grams

POTATO LASAGNA



Potato Lasagna image

Make and share this Potato Lasagna recipe from Food.com.

Provided by Trish Liechty

Categories     Meat

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
1 medium onion, chopped
1 (32 ounce) jar spaghetti sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup water
5 medium potatoes, peeled and thinly sliced
2 (8 ounce) cups shredded mozzarella cheese

Steps:

  • In a skillet, broown beef with onion; drain.
  • Stir in spaghetti sauce, seasonings, and water; mix well.
  • Pour half of this mixture into a 13 x 9 inch baking dish.
  • Cover with potatoes.
  • Pour remaining sauce over potatoes.
  • Cover tightly with foil.
  • Bake at 350 for 1 hour and 15 minutes or until potatoes are tender.
  • Sprinkle with cheese and return to oven for another 10 minutes or until cheese is melted.

Nutrition Facts : Calories 442.2, Fat 22.8, SaturatedFat 10.3, Cholesterol 82.1, Sodium 914.3, Carbohydrate 32.1, Fiber 3, Sugar 10.7, Protein 26.9

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

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

SCALLOPED POTATO LASAGNA



Scalloped Potato Lasagna image

Make and share this Scalloped Potato Lasagna recipe from Food.com.

Provided by Food.com

Categories     Potato

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 -3 russet potatoes
2 chopped garlic cloves
1/2 chopped onion
3/4 lb ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup parmesan cheese
1 1/2 cups mozzarella cheese
1/2 cup parmesan cheese
6 tablespoons heavy cream
2 teaspoons chopped chives

Steps:

  • Preheat the oven to 350 degrees F.
  • After peeling the skin, make scalloped potatoes using a mandolin.
  • Place one layer of the thin potatoes in a greased 9"-by-9" sized baking pan.
  • In a hot, oiled skillet, cook chopped garlic and onions until soft then add ground beef; season with salt and black pepper.
  • Add a layer of the meat mixture over the layer of scalloped potatoes.
  • In another pan, melt butter then add flour, milk, parmesan cheese until it's mixed and melted.
  • Spoon some of the butter-cheese mixture over the ground beef in the baking pan.
  • Sprinkle on mozzarella cheese.
  • Add a second layer of scalloped potatoes, the ground beef mixture, the milky cheese, and more mozzarella cheese.
  • Top everything with a handful of shredded parmesan cheese, pour over heavy cream.
  • Bake for 1 hour covered with aluminium foil, and then 25 minutes uncovered.
  • After the dish cools a little, sprinkle on chopped chives and serve.

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From in.pinterest.com


POTATO LASAGNA | RECIPE | POTATO LASAGNA, BAKED DISHES, POTATOES
Sep 26, 2018 - Meet the Cook: At our house, this is a regular - it's as much fun to fix as it is to eat! (Sometimes, we even make extras of the potatoes to serve as appetizers.) Since it's so thick, it's great for potlucks as well. My husband and I frequently team up in the kitchen. We're the parents of two young daughters, ages 4 an…
From pinterest.ca


SWEET POTATO LASAGNA - AMY MYERS MD
2021-04-08 Instructions. Instructions. Preheat oven to 375 degrees Fahrenheit. Use a mandolin to thinly slice the sweet potatoes. Wear cut-proof gloves to prevent injuries! Heat the olive oil in a large skillet, and add the ground beef, half the minced garlic, 1 tablespoon oregano, 1 teaspoon salt, and black pepper.
From amymyersmd.com


PREPARE TO BE SURPRISED | POTATO LASAGNA
Drain. Heat the oil in a pan and gently fry the onion and garlic. Add the minced meat and brown completely. Add the chopped tomatoes, passata, ketchup, Worcestershire sauce, bay leaf and herbs. Boil then simmer uncovered for 10 minutes. Season to taste with salt and pepper. In a large ovenproof dish, add a layer of minced beef on the bottom.
From potato.ie


CHEESY BEEF LASAGNA RECIPE - COOK WITH CAMPBELLS CANADA
Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside. In a large mixing bowl,combine ricotta cheese,half of the mozzarella cheese,eggs and black pepper. Mix Well. Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top ...
From cookwithcampbells.ca


ZUCCHINI AND SWEET POTATO LASAGNA | SWEET POTATOE LASAGNA, …
Jul 9, 2020 - I love making noodle dishes, but I really LOVE using vegetables as a substitute for regular noodles. Veggie noodles take a little more prep, but add a healthy kick while maintaining a firm texture traditional to regular noodles and saving you lots of calories. I made the recipe below after reading a handful of recipes
From pinterest.ca


MASHED POTATO LASAGNA - IDAHOAN® FOODS - FOODSERVICE
Layer half of the mixture into 2 greased half size, 2-inch deep steam table pans. Top with one-third of the shredded mozzarella and half of the kale. Spread half of the mashed potatoes over top; repeat layers once. Top with remaining mozzarella and Parmesan. Bake in 400°F oven for 35 to 45 minutes or until golden brown and bubbly.
From idahoanfoodservice.com


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