This recipe is an awesome way to enjoy “lasagne” gluten free, dairy free style. Sometimes you just need a break from the rice pasta, you know? I use a mandoline to slice the potatoes – it makes quick work of it and also gets the slices to a uniform thickness.
The recipe is adapted from one by the Colorado Potato Growers and Shippers, and you can find the original here. I didn’t change much, but since I don’t buy jarred marinara sauce, this one builds in a homemade marinara. The original calls for adding cheese at the end and baking to melt. Mine omits the cheese since it needs to be dairy free for my kiddos.
Colorado Potato Lasagne (from Feeding My Kid)
Adapted from the Colorado Potato Growers and Shippers
1 lb. ground beef
½ onion, chopped
1 small package mushrooms, sliced
6 cups peeled and thinly sliced potatoes (I use 5 medium potatoes)
For the sauce:
1 – 6 oz. can tomato paste
3 cups water
1 tsp salt
2 tsp basil
1 tsp oregano
1 tsp dried minced onion
1/2 tsp garlic powder
1 Tbsp sugar
In a medium saucepan brown the hamburger. Drain the excess fat, then add the onion and mushrooms. Cook until onions are translucent and mushrooms are tender. In a separate bowl, stir together all the sauce ingredients, mixing well. Add to ground beef mixture and heat through. Grease a 9×13 pan with cooking spray. Layer half the potatoes, top with half the meat sauce. Add remaining potatoes, and top with remaining meat sauce. Cover with foil and bake at 375 degrees for 45 minutes or until potatoes are tender.