Tom's Sausage-Potato Lasagna

By Tom421

Ingredients

• 1 1/2 pound Sweet Italian sausage or ground turkey sausage
• 2 cups sliced fresh mushrooms (Baby Bella's are best)
• 6 medium (2 pounds) potatoes (such as long white, round white, round red, or yellow), peeled and thinly sliced (6 cups)
• 2 beaten egg
• 2 cups ricotta cheese or cream-style cottage cheese, drained
• 1 cup grated Parmesan or Romano cheese
• 1 16 ounce package frozen chopped spinach, thawed and very well drained
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 teaspoon ground nutmeg
• 2 cups whole milk
• 2 cups shredded mozzarella cheese

Details

Servings 10
Preparation time 40mins
Cooking time 110mins
Adapted from bhg.com

Preparation

Step 1

Directions:

I use a 2 pound bag of cheese, you never have enough. Whole milk ricotta is best. A little garlic powder to taste helps sauce.

1. In a 12-inch skillet cook sausage and mushrooms until meat is brown. Drain off fat.

2. In a large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes (they won't be thoroughly cooked). Drain; set aside.

3. For filling, stir together egg, ricotta or cottage cheese, and Parmesan or Romano cheese. Stir in spinach.

4. For sauce, in a large skillet cook onion and garlic in hot margarine or 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. Salt and Pepper taste.

5. Layer half of the potatoes in a greased large 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.

6. Cover with foil and bake in a 350 degree F. oven about 50 minutes or until potatoes are tender. Uncover; sprinkle remaining cheese atop and bake about 10 minutes more or until cheese is melted. Let stand for 15 minutes. Makes 8 to 10 servings.