Ingredients
1 tbsp. extra-virgin olive oil
1 lb. ground beef
2 cloves garlic, minced
1 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
1 (32-oz.) jar marinara
1 (16-oz.) container ricotta
1 large egg, beaten
1/2 c. freshly grated Parmesan, divided
2 tbsp. chopped basil, plus more for garnish
4 large russet potatoes, peeled and thinly sliced
2 c. shredded mozzarella
Preparation
Step 1Preheat oven to 375° and lightly grease a 9”-x-13” baking dish with cooking spray. In a large skillet over medium heat, heat oil. Add beef, season with salt and pepper, and cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Drain.Step 2Return beef to skillet over medium heat and add garlic and Italian seasoning and cook until fragrant, 1 minute. Add marinara and let simmer until warmed through. Step 3Combine ricotta, egg, 1/4 cup Parmesan, and basil in a large mixing bowl and season with salt and pepper. Set aside.Step 4To prepared dish, spread a thin layer of meat sauce. Layer 1/3 of the potatoes, slightly overlapping. Spread potatoes with 1/3 of the ricotta mixture, 1/3 of the meat sauce, and 1/2 cup mozzarella. Repeat to make two more layers, then top the last layer with remaining 1 cup mozzarella and remaining 1/4 cup Parmesan.Step 5Tent with aluminum foil and bake for 45 minutes, then remove foil and bake until cheese is golden and potatoes are fork tender, 25 minutes more.Step 6Let rest at least 10 minutes, then garnish with basil before serving.
