Prep 10 mins
Cook 50 mins
I tweaked this recipe from one by Betty Gorondy Baird out of the "A Taste of Big Sandy" cookbook. This is affordable and the beans replace the eggplant in authentic recipes.
- 8 medium potatoes
- 1 1⁄2 lbs ground beef
- 24 ounces Ragu tomato sauce (or other pasta sauce)
- 1 garlic clove, minced
- 14 1⁄2 ounces butter beans (or fresh cooked lentils)
- 3⁄4 cup parmesan cheese
- 2 tablespoons butter
- 16 ounces milk
- 1⁄3 cup flour
- 1 pinch nutmeg (optional)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 egg
- 1⁄4-1⁄2 cup breadcrumbs (optional)
- Preheat oven to 350 degrees.
- Clean potatoes (peeled or unpeeled)and slice 1/8 " thick and lengthwise making large oval slices.
- In a large skillet with enough oil to cover the sides of the potatoes, fry until browned and drain. Set aside.
- Dispose of hot grease and in same skillet brown beef and drain fat.
- Add pasta sauce of your choice and heat on low as not to spit.
- Drain can of beans and add to the meat sauce, continuing to heat through.
- Make bechamel (or white) sauce by melting butter in a sauce pan, add flour and mix well cooking for 2 minutes, slowly add milk and stir as it begins to thicken. Add salt, pepper and optional nutmeg and stir well. Remove from heat immediately and begin to allow to cool.
- In a 12 X 9 baking dish, lightly spray oil the dish and layer the potatoes on bottom.
- Second layer cover with meat sauce and sprinkle with parmesan cheese.
- In small bowl beat the egg well.
- Add to the semi-cooled bechamel sauce and mix quickly so egg won't curdle.
- As third layer, top the baking dish with white sauce.
- Sprinkle with optional bread brumbs.
- Bake for 30-40 minutes or until golden brown on top.
- Allow 10 minutes to set before cutting.
Delicious recipe. Works better if you fry the potatoes a few at a time.
Excellent and easy! I used plain Ragu and added some greek seasonings for an extra kick to the meat sauce (garlic, minced dried onion, oregano, parsley and cinnamon)