Mom's Lasagna Made Gluten-Free With Potato "Noodles" & Meat Sauce | Fix It with Food by Michael Symon

Set a large heavy-bottomed skillet over medium-high heat. Add olive oil and heat to shimmering, then add ground beef. Cook until well browned, stirring occasionally to break up the meat, about 5 minutes. Drain fat from the pan. Season meat with a pinch of salt and a twist of black pepper, stir in pomodoro sauce, and bring to a simmer. Taste and add salt and pepper if needed. Remove from heat and set aside. 

Preheat oven to 375°F. Line a sheet pan with foil. 

In a large bowl, beat eggs and whisk in ricotta, parsley, oregano, and basil and season with a pinch of salt and a twist of black pepper. Set aside.

Spread 1 cup meat sauce evenly over the bottom of a 9-by-13-inch baking dish. Season all of the potato slices with salt and pepper. Arrange a layer of potatoes across the bottom, slightly overlapping them. Top the potatoes with another 1 cup meat sauce, followed by one-third of the ricotta cheese mixture, and then one-half of the mozzarella. Arrange another layer of overlapping potato slices on top, pressing down gently. Top potatoes with another 1 cup meat sauce, another one-third of the ricotta cheese mixture, and all the remaining mozzarella. Arrange another layer of overlapping potato slices, pressing down gently. Top with the remaining ricotta cheese mixture and a final layer of overlapping potato slices. Top with the rest of the meat sauce and evenly distribute the parmesan across the top. 

Coat a piece of foil with cooking spray and set it, sprayed-side down, over the lasagna, crimping down the edges. Place the baking dish on the lined sheet pan and bake until the potatoes are easily pierced with a knife, about 1 ½ hours. Uncover the lasagna and continue cooking until the top of the lasagna is slightly browned, about 15 minutes. Remove from the oven and let rest for 10 minutes before slicing and serving.