Potato Lasagna

Name: Potato Lasagna
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 7 medium potatoes, sliced 1/4 inch thick; 1 pound bulk Italian sausage; 1 large onion, chopped; 2 packages (10 ounces each) frozen chopped spinach, thawed and drained; 1 cup ricotta cheese; 1/4 cup seasoned bread crumbs; Dash cayenne pepper; Additional salt and pepper to taste; 2 cups shredded mozzarella cheese; 1/2 cup chicken broth; 2 tablespoons grated Parmesan cheese

15 ingredients

2 steps

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
7 medium potatoes, sliced 1/4 inch thick
1 pound bulk Italian sausage
1 large onion, chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1/4 cup seasoned bread crumbs
Dash cayenne pepper
Additional salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 tablespoons grated Parmesan cheese

Directions

1

In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes.
2

Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.