Scalloped Potato & Beef Lasagna

There are countless variations of lasagna across Italy and beyond. Entire cookbooks have been dedicated to this beloved dish, showcasing its multifarious nature.

 Potato slices absorb sauce and moisture so using them in place of lasagna noodles is a creative twist that can yield a delicious and hearty dish.  Along with potato slices there are a variety of alternatives to traditional lasagna noodles that you can use in your recipes. From zucchini strips and eggplant slices to portobello mushrooms and butternut squash, these alternatives offer flavorful and healthy ways to enjoy the classic Italian staple.

This beef potato lasagna combines layers of tender potato slices with creamy cheese and ground beef. Nothing but pure comfort food!

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Scalloped Potato & Beef Lasagna

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Rating: 5
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Cuisine

Italian

Keyword

beef potato lasagna

Servings

MetricUS Imperial

Ingredients

• 3-4 potatoes, sliced thinly
• 1 Tbsp oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 250 gm ground, lean beef
• 1/3 tsp EACH salt & pepper
• 1 tsp Italian seasoning
• 1 1/4 Tbsp butter,
• 1 1/4 Tbsp flour
• 2/3 cup milk
• 23 gm Parmesan cheese, grated
• 100 gm mozzarella cheese, grated
• 30 gm Parmesan cheese, grated
• 4 Tbsp heavy cream (or milk) optional
• 2 tsp chives, chopped

Cuisine Italian Keyword beef potato lasagna Servings MetricUS Imperial Ingredients 3-4 potatoes, sliced thinly 1 Tbsp oil 2 cloves garlic, minced 1 medium onion, chopped 250 gm ground, lean beef 1/3 tsp EACH salt & pepper 1 tsp Italian seasoning 1 1/4 Tbsp butter, 1 1/4 Tbsp flour 2/3 cup milk 23 gm Parmesan cheese, grated 100 gm mozzarella cheese, grated 30 gm Parmesan cheese, grated 4 Tbsp heavy cream (or milk) optional 2 tsp chives, chopped

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F. Butter a 9 x 9-inch baking dish. Set aside.
2. Microwave washed potatoes (with skins) for a few minutes to partially cook. Slice in 1/8 -inch slices & place half of them in a layer on bottom of baking dish.
3. In a saucepan, sauté onions & garlic in oil until soft then add beef, salt, pepper & Italian seasoning. Add a layer of the meat mixture over the layer of potatoes.
4. In a small saucepan, melt butter then add flour. Cook for a few minutes until bubbly then add 2/3 cup milk & 23 gm parmesan cheese. With a wire whisk combine into a smooth sauce.
5. Spoon half of the butter/cheese mixture over the ground beef. Sprinkle with half of the mozzarella cheese.
6. Repeat with remaining ingredients, layering in the same sequence. If using the cream, pour over all.
7. Bake for 1 hour, covered with aluminum foil. Remove the foil for the last 10 minutes. Test to be sure the potatoes are soft.
8. Remove from oven, cool for a few minutes then sprinkle with chives.