Ingredients

1/2 pound bulk sausage
2 C. fresh mushroom
4 medium potatoes peeled and thinly sliced
1 egg beaten
1 1/2 C. ricotta cheese
1/4 C. parmesan cheese
10 ounces frozen spinach chopped, thawed, and well drained
1 chopped onion
2 cloves garlic minced
2

Cooking Instructions

Cook sausage and mushrooms till meat is brown. Drain off fat. In a large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes. (They will not be done). Drain and set aside. For filling – stir together egg, ricotta, Parmesan, and spinach. For sauce – in a medium saucepan cook onion and garlic in hot margarine till onion is tender. Stir in flour. Add milk all at once. Cook and stir till thickened and bubbly. Layer half the potatoes in a greased 2-quart baking dish. Top with half the filling, half the sausage, half the sauce, and half the mozzarella cheese. Repeat the layers except reserve the remaining cheese. Cover with foil and bake 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes more. Let stand 10 minutes.
 
 
 "For life is more than food, and the body more than clothing." (Luke 12:23)