Sausage and Potato Breakfast Lasagna Recipe
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Sausage and Potato Breakfast Lasagna

Potatoes substitute deliciously for noodles in this breakfast-time adaptation of lasagna.

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) refrigerated sliced potatoes*
2 cups shredded mozzarella cheese (8 oz.)

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.

AUTHOR: Lori A



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