Zesty Italian Sausage Potato Lasagna

Name: Zesty Italian Sausage Potato Lasagna
Yield: 16
Ingredients: Simplot Skincredibles® Potatoes: Potato Chips, Skin On 5 lbs. 1 bag; Ricotta cheese, whole milk 32 oz.; Eggs 2 each; Garlic, minced 4 Tbsp.; Black pepper, ground 2 tsp.; Marinara sauce, prepared 24 fl. oz. 3 cups; Hot Italian sausage, cooked 3 lbs.; Mozzarella cheese, shredded 20 oz. 4 cups; Fontina cheese, shredded 4 oz. 1 cup

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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.

Ingredient	Weight	Measure
Simplot Skincredibles® Potatoes: Potato Chips, Skin On	5 lbs.	1 bag
Ricotta cheese, whole milk	32 oz.
Eggs		2 each
Garlic, minced		4 Tbsp.
Black pepper, ground		2 tsp.
Marinara sauce, prepared	24 fl. oz.	3 cups
Hot Italian sausage, cooked	3 lbs.
Mozzarella cheese, shredded	20 oz.	4 cups
Fontina cheese, shredded	4 oz.	1 cup

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.