Polidori Sausage and Potato Lasagna

Name: Polidori Sausage and Potato Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 95 min
Ingredients: 1/2 lb. Polidori Mild or Hot Italian Sausage; 2 cups Fresh mushrooms (sliced); 4 cups White, round red, or yellow potatoes (1 1/4 lbs.) (peeled and thinly sliced); 1 whole Egg (beaten); 1 1/2 cups Ricotta cheese or cream-style cottage cheese (drained); 1/4 cup Pamesan or Romano cheese (grated); 1 10 oz. package Frozen chopped spinach (thawed and well drained); 1 medium Onion (chopped); 2 cloves Garlic (minced); 2 tbsp Butter; 2 tbsp All-purpose flour; 1/4 tsp Ground nutmeg; 1 1/2 cups Milk; 1 cup Mozzarella cheese (shredded)

Better Homes and Gardens

Polidori Sausage and Potato Lasagna is a delightful twist on the classic Italian dish, where layers of thinly sliced potatoes and savory Polidori sausage are enveloped in rich tomato sauce and creamy cheese. This hearty and indulgent lasagna offers a comforting blend of flavors and textures that make it a standout choice for a satisfying family dinner.

Made with:
Polidori Mild or Hot Italian Sausage

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Ingredients:

1/2 lb. Polidori Mild or Hot Italian Sausage
2 cups Fresh mushrooms sliced
4 cups White, round red, or yellow potatoes (1 1/4 lbs.) peeled and thinly sliced
1 whole Egg beaten
1 1/2 cups Ricotta cheese or cream-style cottage cheese (drained)
1/4 cup Pamesan or Romano cheese grated
1 10 oz. package Frozen chopped spinach thawed and well drained
1 medium Onion chopped
2 cloves Garlic minced
2 tbsp Butter
2 tbsp All-purpose flour
1/4 tsp Ground nutmeg
1 1/2 cups Milk
1 cup Mozzarella cheese shredded

Directions:

Remove casing from sausage and cook in a 10-inch skillet with the mushrooms until meat is brown. Drain off fat.
In a large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes (they won't be thoroughly cooked). Drain; set aside.
For filling, stir together egg, ricotta or cottage cheese, and Parmesan or Romano cheese. Stir in spinach.
For 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.
Layer 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.
Cover 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.