Potato Lasagna Recipe

Ingredients

• 2 tablespoons Crisco® Pure 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 (8 ounces) shredded mozzarella cheese
• 1/2 cup chicken broth
• 2 tablespoons grated Parmesan cheese

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. 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. Yield: 8-10 servings.

Potato Lasagna published in Country Woman March/April 1996, p31