Print Options

 
 
 
 Print
Sausage Potato Lasagna Recipe

Sausage Potato Lasagna Recipe

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 YIELD: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

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.

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 Pairings

Medium-Bodied Red Wine

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