Shaved Steak and Potato Lasagna with Cream Sauce - Maple Leaf Healthcare & Hospitality

Yield

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

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.

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).