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Sausage Potato Lasagna

 Sausage Potato Lasagna
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
6-8 ServingsPrep: 1 hour Bake: 35 min. + standing


  • 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


  • In a skillet, cook sausage and mushrooms over medium heat until meat
  • is no longer pink; drain and set aside.
  • Place potatoes in a saucepan; cover with water. Bring to a boil.
  • Reduce heat; cover and cook for 5 minutes or until crisp-tender.

2 of 2

Sausage Potato Lasagna (continued)

Directions (continued)

  • Drain and set aside.
  • 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.
  • 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.
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.