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.
4cupsWhite, round red, or yellow potatoes (1 1/4 lbs.)peeled and thinly sliced
1wholeEggbeaten
1 1/2cupsRicotta cheese or cream-style cottage cheese (drained)
1/4cupPamesan or Romano cheesegrated
110 oz. packageFrozen chopped spinachthawed and well drained
1mediumOnionchopped
2clovesGarlicminced
2tbspButter
2tbspAll-purpose flour
1/4tspGround nutmeg
1 1/2cupsMilk
1cupMozzarella cheeseshredded
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.