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Sausage and Potato Breakfast Lasagna

Prep: 25 min. Baking: 35 min. Standing: 10 min


List of Ingredients




1 lb. bulk Italian sausage or bulk pork sausage
2 cups thinly sliced mushrooms
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg
1 cup milk
1 15-oz. carton ricotta cheese
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup grated Parmesan cheese
1 egg, slightly beaten
1 20-oz. pkg. (4 cups) Frozen Hashbrown potatoes (thawed)*
2 cups 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 350 degree F 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.

Per serving: 479 cal., 29 g total fat (15 g sat. fat), 114 mg chol., 888 mg sodium, 23 g carbo., 2 g fiber, and 29 g pro. Dietary exchanges: 1-1/2 starch, 1/2 vegetable, 3 high-fat meat, 1 fat.

*Test Kitchen Tip: If you prefer to use fresh potatoes, cook 4 cups sliced potatoes in a small amount of lightly salted boiling water for 5 minutes. Drain well. Continue as directed.