Bobby Lee + Shapel Lacey stop by the kitchen and immediately proceed to fight the entire meal. I’m hoping my meatloaf lasagna will help bring these two together, but even LeeAnn starts to get worried. Spoiler Alert: A kiss seems to make it all good.

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MEATLOAF LASAGNA WITH SMASHED POTATOES

Meatloaf Lasagna:

* Lasagna noodles

* 2 LBS ground beef

* 3 Bags shredded mozzarella

* 2 jars pasta sauce

* Grated Parmesan

Ricotta Cheese Mixture:

* 32 oz ricotta cheese

* ½ cup shredded mozzarella

* 1/3 cup parmesan cheese

* 2 eggs

* Ground black pepper

* ½ fresh parsley leaves

* ½ tsp garlic powder

1. Cook lasagna noodles. While noodles are cooking, season raw beef to your liking.

2. Place parchment paper or wax paper down. Lay out raw ground beef flat and top with one layer of cooked noodles. Add ricotta mixture on top, then a handful of shredded mozzarella.

3. Add second layer of noodles and cheeses, then top with a final layer of noodles

4. Roll the meat up over itself into a log and smother with pasta sauce, mozzarella and parmesan, then cook at 375 for 50 minutes.

5. Garnish with parsley and parmesan on top

Garlic Smashed Potatoes:

* 1 ½ LBS Yukon gold potatoes

* 2 TBS and ¾ tsp kosher salt

* 4 TBS unsalted butter

* 4 cloves grated garlic

* 2 TBS chopped parsley

* ¼ tsp black pepper

1. Heat oven to 500

2. Place potatoes in sauce pan, covering with cold water. Stir in 2 TBS salt and bring to boil over high heat. Reduce heat and simmer until potatoes are very tender, then drain and set aside.

3. Place butter in empty sauce pan and melt. Add garlic, parsley, pepper, and remaining salt. Add potatoes and coat in mixture.

4. Place potatoes onto baking sheet, drizzle with remaining butter and smash. Roast potatoes for 10-15 minutes until crispy.

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