sausage potato lasagna
An inventive lasagna layered with potatoes and filled with sausage, mushrooms, and spinach.
Ingredients
egg (beaten)
1
onion (chopped)
1 medium
garlic cloves (minced)
2
butter
2 tablespoons
all-purpose flour
2 tablespoons
Salt and pepper (to taste)
ground nutmeg
1/4 teaspoon
milk
1-1/2 cups
shredded part-skim mozzarella cheese (divided)
1 cup (4 ounces)
Additional nutmeg (optional)
bulk Italian sausage
1/2 pound
fresh mushrooms (sliced)
2 cups
potatoes (peeled and thinly sliced)
4 medium
frozen chopped spinach (thawed and well drained)
1 package (10 ounces)
ricotta cheese
1-1/2 cups
grated Parmesan cheese
1/4 cup
Instructions
1
Step 1
In a skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain and set aside. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until crisp-tender. Drain and set aside.
2
Step 2
In a bowl, combine the spinach, ricotta, Parmesan and egg; set aside. In a saucepan, saute onion and garlic in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat.
3
Step 3
Layer half of the potatoes in a greased 11-in. x 7-in. x 2-in. baking dish. Top with half of the spinach mixture, sausage mixture, white sauce and mozzarella. Layer with the remaining potatoes, spinach mixture, sausage mixture and white sauce.
4
Step 4
Cover and bake at 350° for 30-35 minutes or until potatoes are tender. Sprinkle with the remaining mozzarella. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.
