Potato Lasagna

Potato Lasagna

1-1/2 lbs. ground beef

1 medium onion, chopped

1 jar spaghetti sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup water

1 can (4 oz.) mushroom pieces and stems, drained

5 or 6 medium potatoes, peeled and thinly sliced

2 cups (8-oz.) shredded mozzarella cheese

In a skillet, brown ground beef with onion; drain.

Stir in spaghetti sauce, seasonings water and mushrooms; mix well.

Pour half into a baking dish. Cover with potatoes. Pour remaining sauce over potatoes.

Cover tightly with foil. Bake at 350° F. for 1 hour and 15 minutes or until potatoes are tender.

Sprinkle with mozzarella cheese; return to oven for another 10 minutes, or until cheese is melted.