Ingredients
2 tablespoons olive oil2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper7 medium potatoes, sliced 1/4 inch thick1 pound bulk Italian sausage1 large onion, chopped2 packages (10 ounces each) frozen chopped spinach, thawed and drained1 cup ricotta cheese1/4 cup seasoned bread crumbsDash cayenne pepperAdditional salt and pepper to taste2 cups shredded mozzarella cheese1/2 cup chicken broth2 tablespoons grated Parmesan cheese
Preparation
In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes.
Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.
