Sausage, Mushroom, and Potato Lasagna


  • ½ pound ground sausage
  • 2 C. sliced mushrooms
  • 4 large Klondike Goldust® potatoes, sliced thin
  • 1-10 oz. pkg. frozen spinach, thawed and drained
  • 1 ½ C. ricotta cheese
  • ¼ C. grated parmesan cheese
  • 1 egg, beaten
  • 1 medium onion, diced
  • 2 tbsp. butter
  • 2 tbsp. flour
  • Salt and pepper to taste
  • ¼ tsp. nutmeg
  • 1½ C. milk
  • 1 C. Mozzarella cheese, shredded, divided
  • 1 C. breadcrumbs

Preparation Steps

  1. In a skillet, cook sausage and mushrooms over medium heat until meat is fully cooked. Drain; set aside.
  2. Boil potatoes for 5 minutes, or until crisp/tender. Drain; set aside.
  3. Combine spinach, ricotta, parmesan, and egg. Set aside.
  4. Sauté onion and garlic in butter until tender. Stir in flour, salt, pepper, nutmeg and blend. Whisk for approximately 2 minutes. Gradually add milk. Bring to a boil and stir for 2 more minutes. Remove from heat.
  5. Layer half of the potatoes in a greased 9×13 inch pan. Layer with half the spinach mixture, sausage mixture, white sauce, and mozzarella. Repeat with remaining in the same order.
  6. Cover and bake at 350°F for 30-35 minutes or until potatoes are cooked through. Sprinkle with remaining mozzarella and breadcrumbs. Bake uncovered for 5 minutes longer, just to melt the cheese. Let stand for 15 minutes before cutting.