Egg Free, Dairy Free Lasagna

We had a potluck dinner at Church and my two youngest daughters really liked the lasagna. Tayana asked if I could make a lasagna that was safe for Jazlyn. I didn't want to just use just meat, sauce and noodles. I felt like something should take the place of the cheese. I decided to try and use prepared instant mashed potatoes and it worked. This lasagna was full of flavor and had a great texture. My girls couldn't get enough and my husband said he liked it better than the traditional lasagna. Another victory for the egg free, dairy free and nut free kiddo.

Lasagna

1 1/2 cans of spaghetti sauce (39 oz)
1 lb cooked ground beef
2 tbsp Italian seasoning
1 box lasagna noodles, cooked and drained

4 cups prepared mashed potatoes (I used Betty Crocker Potato Buds prepared with just beef broth)

Place a layer of the sauce in the bottom of a 9x13 baking dish. Combine the remaining sauce, ground beef and seasoning. Place a layer of 4 lasagna noodles over top of the sauce in the dish. Spread 1/2 of the mashed potatoes over the noodles then top with 4 more noodles. Spread 1/2 of the ground beef mixture over the noodles then top with 4 more noodles. Repeat the layers, ending with the ground beef mixture on top. Cover with foil then bake at 375 for 30 minutes. Uncover then bake 10 additional minutes. Let the Lasagna cool for 5-10 minutes before serving.
*  The Lasagna reheats perfectly.