Sausage and Potato Breakfast Lasagna
Source of Recipe
posted by Cynthia Bowan on Family Fare
Recipe Introduction
Potatoes substitute deliciously for noodles
in this breakfast-time adaptation of lasagna.
List of Ingredients
1 lb. bulk Italian sausage or bulk pork sausage
2 c. thinly sliced mushrooms
1 med. onion, chopped (1/2 cup)
2 cloves garlic, minced
1 T. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg
1 c. milk
15 oz. carton ricotta cheese
10 oz. pkg. frozen chopped spinach, thawed and well drained
1/2 c. grated Parmesan cheese
1 egg, slightly beaten
20 oz. pkg. (4 c.) refrigerated sliced potatoes*
2 c. shredded mozzarella cheese (8 oz.)
Recipe
In a large skillet, cook the sausage, mushrooms, onion, and garlic over medium
heat until sausage is brown. Drain off fat. Stir in flour, salt, white pepper, and
nutmeg. Stir in milk. Cook and stir until thickened and bubbly; set aside.
In a medium bowl, stir together ricotta cheese, spinach, Parmesan cheese, and egg.
Grease a 3-quart rectangular baking dish. Layer half of the sliced potatoes in the
prepared dish. Spread half of the spinach mixture and half of the meat mixture on top.
Sprinkle with half of the mozzarella cheese. Repeat with remaining potatoes, spinach
mixture, and meat mixture. Set remaining mozzarella cheese aside.
Bake, covered, in a 350F oven for 25 minutes. Uncover and sprinkle with remaining
cheese; bake about 10 minutes more or until cheese is melted and mixture is bubbly
around edges. Let stand 10 minutes before serving. Makes 8 servings.
*Test Kitchen Tip: If you prefer to use fresh potatoes, cook 4 c. sliced potatoes
in a small amount of lightly salted boiling water for 5 minutes. Drain well. Continue as
directed.
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