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another perfect sunday evening project! home fries are, hands down, delicious. as is lasagne. so logically, if you combine the two, you’re in for a garfield-worthy treat.

this is a recipe i stole from my sister amanda, who got it amidst a food delivery to the restaurant where she works. so naturally, all of the measurements were restaurant-sized and the recipe yielded enough to feed way more people than even the best dinner party can handle. so to bring it down to family-size or couple/single-size you have to do some estimating. i’ve attempted to do this, but numbers have never been my strong point. so i still end up with enough food to feed a couple for a week, for lunch and dinner. which is not necessarily a bad thing.

POTATO LASAGNE – courtesy of Amanda Limbaugh, via an industrial food vendor (thanks!)

3 – 4 lb. sliced home fries (i use the cubed ones, but the shredded would work as well)

1 can diced tomatoes (large can, not the 16 oz one)

4 cloves garlic, minced

1/2 tsp. salt

3/4 tsp. black pepper

2 yellow onions, diced

3/4 T. dried basil (I prefer fresh basil, I use it liberally)

24 oz. cottage cheese

1/2 c. shredded parmesan cheese

1 egg

1 T. parsley

1 lb. Italian sausage

2 1/2 lb. mozzarella

Heat oven to 425 degrees. In large saucepan, brown sausage, drain fat. Add tomatoes, garlic, onion, salt, pepper and basil. Cook over high heat til boiling.

Cover and reduce to simmer for 20 minutes. Put egg in medium bowl and beat well. Add cottage cheese, parmesan, some mozzarella and parsley. In 9 x 13 pan (or larger), spread a quarter of the sauce, half of the potatoes, 1/2 of the cheese mix, another quarter of the sauce, and 2 1/2 cups of mozzarella. Repeat. (The order and amount of layering really doesn’t matter, so don’t stress). Bake for 60 minutes. Your final product will look something like this:

I typically serve it with a salad and red wine. I like to make my own salad dressing, I try to tell myself it’s healthier and conveniently turn a blind eye to the massive amount of olive oil I use. Usually something like two parts balsalmic vinegar, one part olive oil, and salt and pepper to taste. Simple, but delicious, and light enough to balance out the lasagne which you may need help lifting out of the oven. Enjoy!