Recipe from Taste of Home Cookbook Year 2001
1/2lb bulk Italian Sausage (I used lean ground beef)
2 cups sliced mushrooms
4 medium potatoes, peeled and thinly sliced
1 package (10oz) frozen chopped spinach, thawed and drained well
1-1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
1 egg, beaten
1 medium onion, chopped
2 garlic cloves, chopped ( I used 1 tbsp minced garlic in the jar)
2 tablespoons butter or margarine
2 tablespoons all purpose flour
Salt and pepper to taste
1/4 teaspoon ground nutmeg
1-1/2 cup milk
1 cup (4 oz) shredded mozzarella cheese, divided
Additonal nutmed, optional (I didnt use)
In a skillet, cook sausage and mushrooms over medium heat, drain and set aside.
Place potatoes in a saucepan; cover with water. Bring to a boil, reduce heat, cover and cook for 5 mins or until crisp-tender. Drain and set aside.
In a bowl, combine the spinach, ricotta, parmesan and egg, set aside.
In a saucepan, saute onion and garlic in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat.
Layer 1/2 of the potatoes in a greased 11-in. x 7-in. x 2-in baking dish. Top with 1/2 spinach mixture, white sauce and mozerella. Repeat. Cover and bake at 350 for 30-35 mins or until potatoes are tender. Sprinkle the remaining mozerella and bake uncovered 5 mins longer or until cheese is melted. Let stand 15 mins before cutting.
This took some time to make, but it is so good! I needed more salt for my taste, but you may find it just right for you. This is definately on my “make again list.” I figured it was time to post this recipe since Dale has been raving about it for over 2 months now. I am making it again this week, along with 3 other new recipes. I will have to post about those too, if they are any good!
