2 lg. potatoes, peeled, halved crosswise
1 egg
1 (8 oz.) can tomato sauce
1/4 tsp. basil, crushed
1/4 tsp. oregano, crushed
Dash garlic powder
1/2 c. shredded Mozzarella cheese
1 c. Ricotta cheese

Cook potatoes in boiling water 10 to 12 minutes or until nearly tender. (Do not over cook.) Drain. When cool enough to handle thinly slice potatoes. Combine egg and Ricotta cheese. Combine tomato sauce, seasoning and 1/8 teaspoon salt. Lightly grease 9"x5"x3" loaf pan. Arrange potato slices on bottom of pan. Spread 1/2 Ricotta mixture, then half of tomato mixture. Repeat layers. Sprinkle Mozzarella cheese on top. Bake, covered 400 degrees for 25 minutes. Uncover and bake 5 minutes more. Let stand 5 minutes.