Prince EdwardIsland is a bucolic agricultural island located off the eastern coast of Canada. Nestled between the provinces of New Brunswick, Nova Scotia, Québec and Newfoundland and Labrador in the Gulf of St. Lawrence, this island of green is famous not only for incredibly fresh seafood, but also for its potatoes. They grow a number of different varieties, including Russets, and the thinner-skinned round whites, reds, yellows, and blues.
Our friends in PEI send us this delicious recipe for Potato Lasagna that features PEI potatoes (of course, you can use other potatoes). Adding potatoes allows you to cut the amount of meat (and fat) and gives the dish a hearty chewiness that’s terrific.
Recipe courtesy of PEI Potatoes www.peipotato.org
1 lb (500 g) Ground Beef
6 cups (1.5 L) PEI Potatoes, peeled and thinly sliced
1 medium Onion, chopped
½ Green Pepper, chopped
1.5 cups (375 ml) Mushrooms, sliced
2 cloves Garlic, minced
3 cups (750 ml) Pasta sauce
1 tsp (5 ml) Oregano, dried
½ cup (125 ml) Low-fat Mozzarella Cheese, shredded
3 tbsp (45 ml) Parmesan Cheese, grated
Preheat oven to 375°F (190°C). Brown ground beef with onion, mushrooms, green pepper, and garlic.
Add pasta sauce and oregano and cook until heated through. Arrange half the potato slices in a greased 9 inch x 13 inch or 3L baking dish. Spread with half the beef mixture, and sprinkle with half the Parmesan cheese.
Layer the remaining potato slices and cover with the rest of the beef mixture.
Bake covered, until potatoes are tender, approximately 65 minutes. Sprinkle with remaining cheeses and bake uncovered for 5 more minutes. Let stand for 5 minuted before serving.
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