Products used in this recipe
Zesty Italian Sausage Potato Lasagna
Yield: 16 Servings (11 oz. each)
Yield: 16 Servings (11 oz. each)
All of the delicious, flavorful layers you expect from any great lasagna dish—made with thin-sliced potatoes instead of pasta. A real time saver for you and something a bit different for your customers.
Preparation Instructions:
Step 1
If frozen, thaw potatoes according to package instructions.
Step 2
Preheat oven to 350˚F.
Step 3 Combine ricotta, eggs, garlic and pepper in a bowl, set aside. For each lasagna; spray a 9 1/2-inch springform pan with cooking spray. Layer with 20 oz. of potatoes on bottom and along the sides. Top with 6 fl. oz. of marinara evenly spread, 12 oz. Italian sausage crumbles and sprinkle with 1/2 Tbsp. of garlic. Layer with 8 oz. of ricotta blend evenly spread, sprinkle with 1 cup mozzarella cheese and 1 oz. fontina. Repeat to create a second layer.
Step 4
Place springform pans onto a parchment-lined full sheet pan. Bake for 35-45 minutes or until cooked through and golden brown. Remove from oven, loosely cover with foil for 30 minutes, resting prior to slicing.
