According to hubby, it’s “an experiment worth repeating”. This is a compliment, in case you missed it. It means he liked it, which makes me happy. The girls liked it too and want it in their lunches tomorrow – yay!
Would you like the recipe? Here it is:
Potato Lasagna (Grain-Free!)
It’s the love child of scalloped potatoes and lasagna. Measurements are approximate; everyone likes their lasagna a bit different so don’t be afraid to change it up, add spinach, that sort of thing. Make it yours!
6-8 medium or large waxy potatoes, like Yukon Gold
1 can of spaghetti sauce (or make your own!)
1 large tub of cottage cheese
300-400 g shredded mozzarella (1/2-3/4 of a large block)
1 pound ground beef (or so. your tastes may vary)
Peel, then slice the potatoes very thin. I used a mandolin slicer set at 1.5 mm, but you could go thinner.
Rinse them under cold running water to remove any excess starch. Let drip dry while you prepare everything else.
Cook the ground beef.
Add the 2 eggs to the container of cottage cheese and mix well.
Layer the ingredients in a 9×13 pan, starting with the spaghetti sauce and moving on to the cottage cheese mixture, meat, mozzarella, more sauce, and a single layer of sliced potatoes. Repeat until the pan is full or you run out of ingredients. The very top should be a good layer of mozzarella cheese.
Bake at 350 degrees, covered in foil, for at least 1.5 hours, taking the foil off for the last half hour of baking. If you have a pan with a lid you could also use that.
It will seem like the potatoes never cook; they will still feel a bit crunchy if you poke them with a fork. I found I actually had to taste them in order to determine readiness.
Let cool for 5-10 minutes before cutting and eating.
Here’s the printable version: