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Potato Lasagna Recipe
|Vegetable oil/Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Potatoes||7 Medium, sliced|
|Bulk italian sausage||1 Pound (1/4 Inch Thick)|
|Onion||1 Large, chopped|
|Frozen chopped spinach||20 Ounce, drained (2 Packages, 10 Ounce Each)|
|Ricotta cheese||1 Cup (16 tbs)|
|Italian seasoned bread crumbs||1⁄4 Cup (4 tbs) (Dry Crumbs)|
|Cayenne pepper||1 Dash|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 4257 Calories from Fat 2300
% Daily Value*
Total Fat 257 g395.5%
Saturated Fat 107.9 g539.5%
Trans Fat 0 g
Cholesterol 689.2 mg
Sodium 7538.1 mg314.1%
Total Carbohydrates 306 g102.1%
Dietary Fiber 45.3 g181.3%
Sugars 36.1 g
Protein 208 g416.1%
Vitamin A 1157.5% Vitamin C 707.3%
Calcium 281.5% Iron 190.8%
*Based on a 2000 Calorie diet
Add potatoes and toss to coat; spread evenly in an ungreased 15-in. x 10-in.x 1-in.baking pan.
Cover tightly with foil.
Bake at 425° for 35-40 minutes or until tender.
Cool at least 15 minutes.
Meanwhile, in a large skillet, brown sausage and onion; drain.
Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well.
Arrange a third of the potatoes evenly in a greased 13-in.x 9-in.x 2-in.baking dish.
Layer with half of the spinach mixture, half of the sausage and half of the mozzarella.
Repeat with a third of the potatoes and the remaining spinach mixture, sausage and mozzarella.
Pour broth over all.
Top with remaining potatoes; sprinkle with Parmesan.
Bake, uncovered, at 350° for 30-35 minutes.
Let stand 5 minutes before serving.