This is a new recipe I tried the other day and we all really liked it so I though I'd share. *Note: I usually don't have pasta sauce on hand so I used to small cans of tomato sauce, Italian seasoning, and a can of Italian stewed tomatoes instead. Also, I used Monterrey jack cheese instead of Parmesan.
1 lb ground beef
1 c. chopped onion
2 garlic cloves, minced
1(27.5) oz jar pasta sauce
1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
1/4 c water
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium baking potatoes, peeled and cut into 1/4-inch slices (about 2 lbs.)
1/2 cu grated Parmesan cheese
1. Preheat oven to 350
2. Combine first 4 ingredients in a nonstick skillet, cook over medium heat until beef is browned, stirring to crumble. Drain well; return to skillet. Add pasta sauce and next 5 ingredients; bring to a boil. Reduce heat; simmer 5 min.
3. Spread half of beef mix. in a 9x 13 Pan coated with cooking spray. Arrange half of potato slices over mixture, slightly overlapping slices. Repeat w/ remaining beef mixture and potato slices, ending w/ potato slices. Coat w. cooking spray. Cover and bake at 350 for 30 minutes. Uncover; bake 20 min. or until golden. Top w/ cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.
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