Beef and Potato Lasagna adapted from a blog that I found, Thy Hands Hath Provided.
1 small chuck roast, cut into bite sized chunks
2 jars of your favorite spaghetti sauce
3 cups thinly sliced baking potatoes (about 3 large)
1 1/2 cups thinly sliced sweet potato (about 1 large)
1/2 tsp. salt
1/2 tsp. dried basil
1/8 tsp. black pepper
1 1/2 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2-3T olive oil
Directions: Preheat oven to 350 degrees. Saute the beef chunks in olive oil until brown. Pull out and set aside. Combine the salt, dried basil and pepper in a large bowl. Add sliced potatoes and toss well. Set aside. In a smaller bowl, combine the shredded cheeses. Set that bowl aside, too. To assemble, spray the bottom of an 9x13 inch baking dish with cooking spray. Lay about one third of the potato slices across the bottom. Add half of the beef chunks-spread out across the dish. Top with about one cup of sauce and a 1/2 cup of the cheese mixture. Repeat these layers two more times, ending with cheese on top. Cover tightly with foil and bake in a 350 degree oven for 1 hour and 30 minutes or until a knife inserted in the center potatoes glides in easily. Let stand 10 minutes before serving.
-I only used 1 jar of spaghetti sauce.
Here's what I started with: (Actually minus the egg noodles. For some reason I was combining two recipes in my head)
Here's how I did it:
#1 I preheated the oven to 350 degrees.
#2 I cut the roast into bite-sized pieces and seasoned it with Home Seasoning.
#3 I cut the baking potatoes and sweet potatoes into thin slices.
#4 I poured some olive oil into a frying pan and then sauteed the beef.
#5 I seasoned the potatoes with salt, pepper and the basil.