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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This makes a great brunch food as well as a pot luck dish. Ingredients:
1/2 lb bulk italian sausage |
2 c sliced fresh mushrooms or 1 large can |
4 med potatoes peeled and thinly sliced |
1 pkg frozen spinach thawed and squeezed drained |
1 1/2c ricotta |
1/4 c grated parmesan |
1 egg beaten |
1 med onion chopped |
2 garlic cloves minced ( i buy the jar and keep in fridge for when need) |
2 t butter or margarine |
2 t flour |
salt and pepper to taste |
1/4 tsp ground nutmeg |
1 1/2c milk |
1 c shredded mozzarella ( i love cheese and use a whole package) |
Directions:
1. In a skillet, cook sausage and mushrooms over med heat until cooked through and drain.
2. Set aside
3. Place potatoes in saucepan cover with water.
4. Bring to a boil and reduce heat cover and cook for 5 min until tender crisp
5. Drain and set aside
6. In a bowl combine spinach, ricotta, Parmesan, and egg. Set aside
7. In a saucepan saute onion and garlic in butter until tender
8. Gradually add milk and bring to boil. Cook and stir 2 minutes until thickened
9. Remove from heat
10. Start layering with half of each potatoes, meat mixture, white sauce and cheese. in a 11X7. Repeat.
11. Cover and bake for 30-35 minutes at 350
12. Sprinkle with mozzarella and bake uncovered 5 minutes. Let stand 10 minutes
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