Originally aired January 10, 2012
- 4 medium Idaho potatoes
- 2 tablespoons oil
- 2 tablespoons minced garlic, divided
- 1 cup chopped cilantro, divided
- 1 medium white onion
- Adobo seasoning, to taste
- Salt and pepper
- 2 tablespoons white vinegar
- Juice of 1/2 lime
- 1 1/2 pounds ground sirloin
- 1 jar tomato sauce
- 1 red or green pepper
- 1 box oven-ready lasagna noodles
- 1/2 pound mozzarella cheese, shredded
- 1 cup of Italian breadcrumbs
Preheat oven to 375F.
Peel and chop potatoes into thick chunks and place them in boiling water. Cook 5-6 minutes until soft enough to easily smash with a fork.
In a large, nonstick pan, heat up two tablespoons of oil and one tablespoon of garlic. Add 1/2 cup of cilantro and chopped onion, and brown. Season with adobo, salt and pepper. Add vinegar and lime juice, and mix in ground meat. Brown well.
Add tomato sauce and smashed potatoes to the pan. Turn down the heat and let simmer.
In a medium-size lasagna pan, place three lasagna noodles on the bottom of the pan.
Add some of the meat mixture and top with shredded mozzarella cheese. Repeat layers until ingredients are gone, finishing with a layer of cheese. Top lasagna with breadcrumbs, loosely cover pan with foil and place in oven for 30-35 minutes.
Let sit for about 10-15 minutes, sprinkle with remaining cilantro and serve.