Potato Beef Lasagna

• 1 pound lean ground beef
• 1/2 pound bulk Italian sausage
• 1 can (19 ounces) ready-to-serve tomato-basil soup
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 package (20 ounces) refrigerated sliced potatoes
• 1 medium onion, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1-1/2 cups shredded Gruyere or Swiss cheese
• 3 tablespoons minced fresh parsley

1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside.
2. Place half of the potatoes and onion into a greased 13x9-in. baking dish. Layer with remaining potatoes and onion. Top with mozzarella cheese and meat mixture.
3. Cover and bake at 350u0b0 for 1 hour. Uncover; sprinkle with Gruyere cheese. Bake 10-15 minutes longer or until potatoes are tender and cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

ground beef, italian sausage, ready, italian diced tomatoes, potatoes, onion, mozzarella cheese, gruyere, fresh parsley

Taken from www.tasteofhome.com/recipes/potato-beef-lasagna/ (may not work)