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    Sausage-Potato Lasagna

    By Better Homes and Gardens – Tue, Nov 3, 2009 1:42 AM EST

    • Yahoo! users:

      star55.11
      26 ratings

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    servings:6
    cook time:40min
    recipe source:Better Homes and Gardens

    Top ideas for dinner tonight

    This Italian-based recipe puts a new twist on traditional lasagna by substituting potatoes for noodles and milk and flour for the tomato base. Even Italian food enthusiasts are sure to love it.

    Ingredients

    • 1/2 pound bulk Italian sausage or ground turkey sausage
    • 2 cups sliced fresh mushrooms
    • 4 medium (1-1/4 pounds) potatoes (such as long white, round white, round red, or yellow), peeled and thinly sliced (4 cups)
    • 1 beaten egg
    • 1-1/2 cups ricotta cheese or cream-style cottage cheese, drained
    • 1/4 cup grated Parmesan or Romano cheese
    • 1 10-ounce package frozen chopped spinach, thawed and well drained
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 2 tablespoons margarine or butter
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon ground nutmeg
    • 1-1/2 cups milk
    • 1 cup shredded mozzarella cheese (4 ounces)

    Directions

    1. 1In a 10-inch skillet cook sausage and mushrooms until meat is brown. Drain off fat.
    2. 2In a large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes (they won't be thoroughly cooked). Drain; set aside.
    3. 3For filling, stir together egg, ricotta or cottage cheese, and Parmesan or Romano cheese. Stir in spinach.
    4. 4For sauce, in a medium saucepan cook onion and garlic in hot margarine or butter until onion is tender but not brown. Stir in flour and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly.
    5. 5Layer half of the potatoes in a greased 2-quart rectangular baking dish. Top with half of the spinach filling. Top with half of the meat mixture, half of the sauce, and half of the mozzarella cheese. Repeat layers, except reserve remaining cheese.
    6. 6Cover with foil and bake in a 350 degree F. oven about 35 minutes or until potatoes are tender. Uncover; sprinkle remaining cheese atop and bake about 5 minutes more or until cheese is melted. Let stand for 10 minutes. Makes 6 to 8 servings.

    Recipe Source

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    45 USER REVIEWS
    Write Review
    • excellent lasagna
      By r on Tue, Mar 27, 2012 7:01 PM EDT

      star55

      make it all the time and take to work for potlucks. Everybody loves it.
      Report Abuse |
    • Delicious dish
      By WP Test Acct on Tue, Mar 20, 2012 4:53 AM EDT

      star33

      Yes replacing noodles with potatoes really helped. It tasted much better.
      But i guess the spinach is what gives it a different taste, if you wanna spice it then you might wanna use capsicum rather than spinach.
      Report Abuse |
    • This rec....
      By Mark on Wed, Feb 8, 2012 7:07 PM EST

      N/A0

      This recipe is definately a 5 star with both the flavors and the calories! I always take a recipe and add a little bit of myself into it to make it a little bit special and different. With this one I added olive oil and some crushed red pepper flakes when I cooked the sausage. For the topping I also added some cheddar with the mozzarella for a sharper flavor. This recipe has become one of our regulars that we have at least twice a month.
      Report Abuse |
    • What kin....
      By Idawanna Tellya on Mon, Oct 31, 2011 4:19 PM EDT

      N/A0

      What kind of peppers? Spinach is just plain nasty, so I'd need to substitute something.
      Report Abuse |
    • This tur....
      By AmandaK on Mon, Oct 10, 2011 4:34 PM EDT

      N/A0

      This turned out very good but I did run out of sauce. I whipped up some bechemel sauce after I started to assemble the lasagna and it did the trick. I also thought it could use a bit more sausage and mushrooms. As someone else mentioned, it actually tasted better the next day!
      Report Abuse |

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