Sausage Potato Lasagna Recipe
Sausage Potato Lasagna Recipe photo by Taste of Home

Sausage Potato Lasagna Recipe

Publisher Photo
I decided to pair up two of my favorites - lasagna and potatoes - in this scrumptious dish. Sliced potatoes take the place of noodles, and the comforting blend of flavors is sure to please anyone with a hearty appetite. -Melissa Pokorny, Abbotsford, British Columbia
TOTAL TIME: Prep: 1 hour Bake: 35 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 1 hour Bake: 35 min. + standing
MAKES: 6-8 servings

Ingredients

  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 2 cups sliced fresh mushrooms
  • 4 medium potatoes, peeled and thinly sliced
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1-1/2 cups ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups milk
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • Additional nutmeg, optional

Nutritional Facts

1 serving (1 piece) equals 315 calories, 16 g fat (9 g saturated fat), 81 mg cholesterol, 391 mg sodium, 25 g carbohydrate, 3 g fiber, 18 g protein.

Directions

  1. In a skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain and set aside.
  2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until crisp-tender. Drain and set aside.
  3. In a bowl, combine the spinach, ricotta, Parmesan and egg; set aside. In a saucepan, saute onion and garlic in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat.
  4. Layer half of the potatoes in a greased 11-in. x 7-in. baking dish. Top with half of the spinach mixture, sausage mixture, white sauce and mozzarella. Layer with the remaining potatoes, spinach mixture, sausage mixture and white sauce.
  5. Cover and bake at 350° for 30-35 minutes or until potatoes are tender. Sprinkle with the remaining mozzarella. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Yield: 6-8 servings.
Originally published as Sausage Potato Lasagna in Taste of Home April/May 2000, p27

Nutritional Facts

1 serving (1 piece) equals 315 calories, 16 g fat (9 g saturated fat), 81 mg cholesterol, 391 mg sodium, 25 g carbohydrate, 3 g fiber, 18 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Sausage Potato Lasagna

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 19, 2010

"I have made this a few times already. I omitted the mushrooms. I also used a lot less of the white sauce (reduced it by at least half of the amount) because I found it too wet. My family loved it."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT