
Spinach Potato Lasagna
This is one of Dale’s favorite meals along with the Seafood Lasagna. He just raves and raves about both of them. Below is the recipe, try it out, I bet your family won’t be disappointed. Start early on it, the dish takes a while to make. Enjoy, I know we will, as left overs tonight
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-did not use
1-1/2 cup milk
1 cup (4 oz) shredded mozzarella cheese, divided
additional nutmeg, optional (I didn’t 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 mozzarella. Repeat. Cover and bake at 350 for 30-35 mins or until potatoes are tender. Sprinkle the remaining mozzarella and bake uncovered 5 mins longer or until cheese is melted. Let stand 15 mins before cutting.