Idaho® Potato Lasagna

Ingredients:

• 3 to 4 Idaho® Potatoes, cut super thin and pressed with skins left

Meat Sauce

• 2 tablespoons extra virgin olive oil
• 1⁄2 cup chopped onions
• 1⁄2 tablespoon chopped garlic
• 1 pound ground Italian sausage (hot or sweet your choice - if you can do mixture at butcher counter)
• 3 28 ounce canned crushed tomatoes (we prefer Cento)
• 3 tablespoons tomato paste
• 1 1⁄2 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dry oregano
• 1 teaspoon dry Italian Seasoning
• 1 tablespoons dry basil or 3 tablespoons fresh basil, chopped
• Pinch red pepper flakes
• 1⁄2 teaspoon dry parsley

Cheese Mixture

• 16 ounces whole milk ricotta cheese
• 1⁄2 cup shredded mozzarella
• 1 egg, beaten
• 1⁄2 cup grated Parmesan cheese
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped fresh Italian flat leaf parsley

Other ingredients

• 3 cups shredded mozzarella
• 1⁄2 cup Parmesan cheese, grated
• Tin foil
• Parchment Paper

Instructions:

1. Using a mandolin, cut the potatoes lengthwise super thin. Place between paper towels and press to release moisture.
2. In a large skillet, heat the olive oil and cook the onions for about two minutes over medium high heat. Add the garlic and cook for one more minute. Add the meat, stir and cook until there is no pink. Depending on the fat content of the meat you are using, you may need to drain off some liquid. There should only be a few tablespoons of liquid fat after cooking the meat. Add crushed tomatoes, tomato paste, salt, pepper, oregano, Italian seasoning, basil and red pepper flakes. Reduce to medium and simmer for 10 to 20 minutes, stirring occasionally. Set aside.
3. In a medium bowl, mix ricotta, 1/2 cup shredded mozzarella, beaten egg, 1/2 cup Parmesan cheese, salt, pepper and the chopped parsley. Combine well and set aside.
4. Preheat the oven to 375 degrees and put the oven rack in the center of the oven.
5. In a 9x13x3 glass baking dish, ladle in 1/2 cup of sauce into the bottom and lay four potato slices over the sauce overlapping slightly. Add one third of the cheese mixture, one third of shredded cheese and one third of the meat mixture. Repeat with four more potato slices, one third of cheese mixture, one third of shredded cheese and one third of meat mixture. Cover with four more potato slices and top with remaining cheese mixture, remaining meat mixture and remaining shredded cheese.
6. Lay a piece of parchment paper over top and then cover tightly with foil. Cover a sheet pan with foil and place a rack in a foiled pan. Now place the covered lasagna on the rack and place in the oven. The rack is to circulate heat and the lower pan will catch any drippings.
7. Bake for 45 minutes. Remove foil and parchment and cook uncovered for 15 more minutes. Let rest 15-30 minutes before cutting.
8. Enjoy!