Preheat the oven to 190°C and lightly grease the baking dish with cooking spray. Heat up the oil in a large skillet over medium heat. Add the beef, season with salt and pepper, and cook. Break up the meat with a wooden spoon until the meat is no longer pink.
Put the beef on a skillet over medium heat and add the garlic, Italian herbs, Italian seasoning, and cook until fragrant for one minute. Add the mixed vegetables and cook until the vegetables are tender. Add the tomato paste, marinara, and sugar. Let it simmer.
Combine the ricotta, egg, and 1/4 cup Parmesan into a large mixing bowl. Season with salt and pepper then set aside.
Arrange the U.S Straight Cut Potatoes on a single layer baking dish, spread a 1/3 of the meat sauce, 1/3 of the ricotta mixture, and press lightly with the bottom of the ladle to get the sauce and ricotta mixture through between potato layer. Sprinkle over ½ cup of mozzarella. Repeat to make the top layer with the remaining 1 cup of mozzarella and remaining 1/4 cup of Parmesan cheese.
Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake until the cheese is golden and the potatoes are tender for about 20 minutes more.
Let it rest for at least 10 minutes. Garnish with Parmesan cheese and freshly ground black pepper before serving.
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