Ingredients Jump to Instructions ↓

  1. 1/2 pound bulk Italian sausage

  2. 2 cups sliced fresh mushrooms

  3. 4 medium potatoes, peeled and thinly sliced

  4. 1 package (10 ounces) frozen chopped spinach, thawed and well drained

  5. 1-1/2 cups ricotta cheese

  6. 1/4 cup grated Parmesan cheese

  7. 1 egg, beaten

  8. 1 medium onion, chopped

  9. 2 garlic cloves, minced

  10. 2 tablespoons butter

  11. 2 tablespoons all-purpose flour Salt and pepper to taste

  12. 1/4 teaspoon ground nutmeg

  13. 1-1/2 cups milk

  14. 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided Additional nutmeg, optional

Instructions Jump to Ingredients ↑

  1. 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. 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.


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