Sausage and Potato Lasagna

Sausage and Potato Lasagna (Adapted from BH&G)

4 cups thinly sliced potatoes
16 ounces hot Italian turkey sausage, casings removed
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon all-purpose flour
1/4 teaspoon fresh grated nutmeg
salt and fresh ground black pepper
1 cup milk
15 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
2 ounces (about 1/2 cup) fresh grated Parmesan cheese
1 large egg, lightly beaten
1/4 to 1/2 teaspoon crushed red pepper
8 ounces (about 2 cups) shredded mozzarella cheese

Preheat oven to 350 degrees.

In a large pot of boiling, salted water, add sliced potatoes and cook 5 minutes. Drain well and set aside to cool.

Meanwhile, in a large skillet, add the sausage, onions, and garlic - cook over medium heat, stirring to crumble, until the sausage begins to brown. Stir in flour and nutmeg - season with salt and fresh ground black pepper. Stir in milk and cook, stirring, until thickened and bubbly. Remove from the heat and set aside.

In a medium bowl, combined ricotta cheese, spinach, Parmesan cheese, egg and crushed red pepper - season lightly with salt and fresh ground black pepper.

In a 3-quart rectangular baking dish coated with cooking spray, arrange half of the sliced potatoes over the bottom. Spread half of the ricotta mixture and half of the meat mixture on top. Scatter with half of the mozzarella cheese. Repeat with remaining potatoes, spinach mixture and meat mixture. Reserve remaining mozzarella.

Cover the dish and bake for 25 minutes. Uncover and scatter with reserved cheese - place back into the oven and continue to bake until the cheese has melted and the mixture is bubbly around the edges. Remove and let sit for 10 minutes before servings.

Makes about 6 to 8 servings.

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