Convenience foods have never tasted so
good. This lasagne uses packaged potatoes instead of noodles
and seasoned tomato sauce. If you would rather, you can use drained
cottage cheese instead of ricotta cheese. Serve with garlic breadsticks
and lettuce salad with Italian dressing.
Potato-Pork
Lasagne
- 3/4 pound ground pork
1 (15-ounce) can Italian flavored tomato sauce
1 (5-ounce) package scalloped potato mix
1 cup ricotta cheese
1/2 cup water
1/2 of a 10-ounce package frozen chopped spinach, thawed and
drained
1 teaspoon EACH basil and oregano (OR 2 teaspoons Italian seasoning)
Dash nutmeg
1/2 cup freshly grated Parmesan cheese, divided use
1 3/4 cup boiling water
- In medium skillet, cook
ground pork until brown; drain. Stir in tomato sauce; set aside.
In a bowl combine the sauce packet from the scalloped potato
mix, ricotta cheese, water, spinach, seasonings and 1/4 cup Parmesan
cheese.
- In a 9x9-inch baking pan
spread half of the dry potatoes on bottom of pan. (Try to keep
all layers to within 1/2-inch of the side of the pan). Top with
1/2 of the meat sauce and 1/2 of the ricotta mixture. Arrange
remaining dry potatoes evenly on ricotta layer; then top with
remaining ricotta mixture. Spread remaining meat evenly on top.
Sprinkle with remaining 1/4 cup Parmesan. Carefully pour boiling
water around edge only. Cover tightly with foil.
- Bake in a 400 degree F.
oven for 30 minutes. Uncover and bake 20 to 25 minutes more or
until most of the liquid is absorbed.
Serves 4.
Nutrition Facts
Calories 482 calories
Protein 32 grams
Fat 22 grams
Sodium 1641 milligrams
Cholesterol 85 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
