|Vegetable oil/Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|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|
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.