Author: Canadian Living

One evening I had a potato lasagna while out for dinner with my husband, that I truly enjoyed. My daughter loves lasagna but is unable to eat ricotta cheese, and adores goat cheese. I decided to combine the two ideas and continued to play with recipe until I came up with this one, enjoy!

  • Portion size 8 servings
  • Credits : michelle geenen

Ingredients

  • 3 tablespoons butter
  • 1 onion finely minced
  • 4 cloves garlic minced or pressed through garlic press
  • 1 teaspoon Italian seasoning
  • 2 cans (28 oz each) crushed tomatoes
  • 1/3 cup dry red wine
  • 1/3 cup chicken broth
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons finely chopped fresh basil
  • 1 lb lean ground beef
  • 1 lb hot Italian sausage
  • 6 Canadian white potatoes
  • 300 g mozzarella cheese
  • 300 g Canadian old Cheddar cheese
  • 300 g Canadian goat cheese
  • 370 mL (jar) sliced, fire roasted fresh basil drained and chopped
  • 4 tablespoons finely chopped fresh basil

Method

Heat butter in large sauce pan over medium heat until melted, add onion, saute until soft about five minutes. ~ Add garlic, italian seasoning cook until fragrant, about one minute. ~ Stir in tomatoes, red wine, and chicken broth, increase heat to medium high and bring to boil. Reduce heat to low, add sugar, salt and pepper. Continue to simmer while preparing other ingredients. ~ Remove sausages from casings by gently squeezing. Brown ground beef and sausage meat in large saute pan, carefully breaking into small pieces, about 15 minutes. Drain fat from pan. ~ Add tomato sauce to meat mixture, continue to simmer while prepare other ingredients. ~ Peel and wash potatoes, slice very thinly, about 1/8 inch. Place in large microwavable bowl, cover with plastic wrap. Cook in microwave for five minutes or until potaotes feel slightly cooked. ~ Grate cheddar and mozzerella cheese together. Crumble goat cheese separately. ~ Spray 9 x 13 pan with cooking spray. ~ Spread 1/2 cup meat sauce on bottom of pan, add a layer of potatoes, followed by 1/3 of meat sauce, 1/3 of cheddar, mozzerella mix, 1/2 roasted red peppers, 1/2 goat cheese crumble. ~ Repeat with second layer of above ingredients. ~ Finish with final layer of potatoes, meat sauce, and cheddar/mozzerella mix. ~ Cover with tin foil that has been sprayed with cooking spray, bake at 375 for fifty minutes in middle of oven, remove foil and continue baking for fifteen minutes. Using a knife check potatoes for doneness. If potatoes feel slightly crisp continue to cook for additional ten to fifteen minutes. ~ Let lasagna rest for fifteen minutes. ~ Cut into squares and serve sprinkled with freshly chopped basil. Cooks Tips ~ Sausages are most easily remove when just very slightly frozen. ~ Removing fat from cooked meat is very easy by placing the pan on angle to drain, and then using a turkey baster to remove the grease. ~ Cold cheese grates and crumbles easier. ~ Placing lasagna pan on a baking sheet lined with parchment paper helps eliminate oven spills. ~ Make meat sauce, grate cheeses ahead to save on prep time. ~ To modify for young children use 150 gram package of goat cheese and 1/2 of a 400 gram tub of ricotta cheese. Build lasagna with 1/2 goat cheese, half ricotta.
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Potato, Goat Cheese Lasagna

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