Featured Maple Leaf Product: Shaved Steak (33548)
Shaved Steak and Potato Lasagna with Cream Sauce
Recipe Information
Yield
25
Portion Size
194 g/6.8 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Shaved Steak | 1 kg | 2.2 Lbs |
| Potatoes, Peeled, blanched, 1 – 1.5 cm slices | 1.7 Kg | 3.74 Lbs |
| Campbell's White Sauce (Frozen) | 1.4 L | 5.9 cups |
| Mozzerella Cheese, shredded | 650 g | 1.4 Lbs |
| Parmesan Cheese, grated | 50 g | 1.8 oz |
| Salt (add to cream sauce) | 15 mL | 1 Tbsp |
Method
- In a large pan, layer the ingredients into 2 layers in the following order, spread 1/4 of the cream sauce on the bottom, add a layer of sliced, cooked potatoes. Add a thin layer of meat and top with 1/3 of the cheese. Repeat the order of layering. On the top layer, add the remaining cream sauce, Parmesan cheese sprinkled over and topped with a final layer of mozzarella cheese.
- Cover pan(s) with foil and bake in a preheated 350 F oven for 25 minutes, heating the beef to an internal temperature of 165 F (74 C). Remove the foil and continue to bake, browning the cheese.
Suggested Accompaniments
Garnish with sprinkle of Parmesan cheese on the top during service.
Serve with tossed green vegetable salad or steamed spinach (not included in nutritional analysis).
Nutritional Information
per 194 g/6.8 oz
| Nutrient | Quantity |
|---|---|
| Calories (46.9% from fat) | 292 kcal |
| Fat | 15.3 g |
| Saturated Fat | 6.61 g |
| Trans Fat | 0.153 g |
| Cholesterol | 49 mg |
| Sodium | 934 mg |
| Carbohydrates | 20.4 g |
| Dietary Fiber | 1.1 g |
| Sugars | 3.9 g |
| Protein | 18.6 g |
| Vitamin A | 10 RE |
| Vitamin C | 6 mg |
| Calcium | 240 mg |
| Iron | 1.28 mg |
| Potassium | 411 mg |
| Phosphorous | 215 mg |