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

1. 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.
2. 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.
3. Bake in a 400°F (205°C) 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.