2 T olive or vegetable oil
2 cloves garlic, minced
1/2 t salt
1/2 t pepper
7 medium potatoes, sliced 1/4 inch thick
1 lb. Italian sausage
1 large onion, chopped 2-10 oz packages frozen chopped spinach, thawed and drained
1 c ricotta cheese
1/4 c seasoned bread crumbs
Dash cayenne pepper
2 c shredded mozzarella cheese
1/2 c chicken broth
2 T grated Parmesan cheese
In a large bowl, combine oil, garlic, salt and pepper. Add the potatoes and toss to coat; spread evenly in an ungreased 15x10 baking pan. Cover and bake at 425° for 35-40 minutes until tender. Cool for 15 minutes.
Meanwhile, in a large skillet, cook the sausage and onion over medium heat until meat is no longer pink; drain. Combine the spinach, ricotta, bread crumbs, cayenne, salt and pepper; mix well. In a greased 13x9 baking dish, layer a third of the potatoes, and half the spinach mixture, sausage and mozzarella. Repeat layers. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 30-35 minutes or until the potatoes are tender. Let stand for 15 minutes before serving.
8-10 servings
I've cut this recipe in half and put it in a square pan.
2 cloves garlic, minced
1/2 t salt
1/2 t pepper
7 medium potatoes, sliced 1/4 inch thick
1 lb. Italian sausage
1 large onion, chopped 2-10 oz packages frozen chopped spinach, thawed and drained
1 c ricotta cheese
1/4 c seasoned bread crumbs
Dash cayenne pepper
2 c shredded mozzarella cheese
1/2 c chicken broth
2 T grated Parmesan cheese
In a large bowl, combine oil, garlic, salt and pepper. Add the potatoes and toss to coat; spread evenly in an ungreased 15x10 baking pan. Cover and bake at 425° for 35-40 minutes until tender. Cool for 15 minutes.
Meanwhile, in a large skillet, cook the sausage and onion over medium heat until meat is no longer pink; drain. Combine the spinach, ricotta, bread crumbs, cayenne, salt and pepper; mix well. In a greased 13x9 baking dish, layer a third of the potatoes, and half the spinach mixture, sausage and mozzarella. Repeat layers. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 30-35 minutes or until the potatoes are tender. Let stand for 15 minutes before serving.
8-10 servings
I've cut this recipe in half and put it in a square pan.
