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Sausage Potato Lasagna


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Serves | Prep Time | Cook Time

Ingredients

1/2 POUND bulk sausage
2 cups fresh mushrooms, sliced
4 medium potatoes, peeled and sliced
1 egg, beaten
1 1/2 cups ricotta chses or cottage cheese
1/4 cup parmesan cheese
1 10 ounce frozen chopped spinach, thawed and drained
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon nutmeg
1 1/2 cups milk
1 cup mozzarella cheese, shredded


In skillet, cook sausage and mushrooms until mean is brown. Drain fat. In large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes (the potatoes won't be thoroughly cooked). Drain; set aside.


For filling, stir together egg, ricatta and parmesan. Stir in spinach. For sauce, in a saucepan cook onion and garlic in hot butter until onion is tender but not brown. Stir in flour and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Layer half of the potatoes in a greased 2 quart rectangular baking dish. Top with half of the spinach filling. Top with half of the meat mixture, half of the sauce and half of the mozzarella cheese. Repeat layers, except reserve remaining cheese. Cover dish with foil. Bake in a 350 degree oven about 35 minutes or until potatoes are tender. Uncover and sprinkle remaining cheese atop. Bake for 5 minutes more or until chsses is melted. Let stand for 10 minutes.


Pairs Well With


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