1 1/2 lb. ground round
1 1/2 c. chopped onion
2 cloves garlic
1 (32 oz.) jar spaghetti sauce
1/3 c. water
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/4 tsp. pepper
4 med. red potatoes, thinly sliced
2 c. (8 oz.) shredded mozzarella cheese

Cook ground round, onion and garlic in a large skillet over medium heat until meat is browned. Drain well. Add spaghetti sauce, water, basil, oregano and pepper, stirring well.

Spoon 1/3 of meat mixture into lightly greased 13 x 9 x 2 inch baking dish. Top with half of potato slices, cover with 1/3 of meat mixture and a layer of the cheese. Add remaining potatoes, remaining meat mixture and remaining cheese. Bake, covered with aluminum foil at 375 degrees for 1 hour or until potatoes are tender. Remove foil for the last 5-10 minutes. Let stand 10 minutes before serving. Yield 6-8 servings.