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Potato Lasagna

Country.Chef's picture
Ingredients
  Vegetable oil/Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Potatoes 7 Medium, sliced
  Bulk italian sausage 1 Pound (1/4 Inch Thick)
  Onion 1 Large, chopped
  Frozen chopped spinach 20 Ounce, drained (2 Packages, 10 Ounce Each)
  Ricotta cheese 1 Cup (16 tbs)
  Italian seasoned bread crumbs 1⁄4 Cup (4 tbs) (Dry Crumbs)
  Cayenne pepper 1 Dash
  Shredded mozzarella cheese 8 Ounce (2 Cups)
  Chicken broth 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a large bowl, combine oil, garlic, salt and pepper.
Add potatoes and toss to coat; spread evenly in an ungreased 15-in. x 10-in.x 1-in.baking pan.
Cover tightly with foil.
Bake at 425° for 35-40 minutes or until tender.
Cool at least 15 minutes.
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 13-in.x 9-in.x 2-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 mixture, sausage and mozzarella.
Pour broth over all.
Top with remaining potatoes; sprinkle with Parmesan.
Bake, uncovered, at 350° for 30-35 minutes.
Let stand 5 minutes before serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato

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