Potato Lasagna with Sausage, Spinach and Crimini Mushrooms

Cook sausage and mushrooms in a skillet over medium high heat until meat is browned. Drain off any fat.

Cook sliced potatoes covered in boiling water for about 5 minutes. They will NOT be completely cooked through. Drain and set aside.

In a medium bowl, combine egg ricotta and parmesan cheese, add spinach and stir until thoroughly mixed together.

In a medium saucepan, sauté onion and garlic in hot butter until onion is soft but not brown. Stir in flour and nutmeg, add milk and cook until thickened and bubbly, stirring frequently.

Preheat oven to 350 degrees. Grease a 2 quart baking dish. Layer half of the potatoes and top with half of the spinach filling, then half of the meat mixture, half of the sauce and half of the mozzarella cheese. Repeat layers except leaving off the mozzarella cheese.

Cover with foil and bake for about 35 minutes or until potatoes are tender. Uncover and sprinkle remaining cheese on top. Bake for 5 more minutes and cheese is melted. Remove from oven and let cool 10 minutes before serving.

Makes 6-8 servings, prep time 30 minutes, baking time 40 minutes, cooling time 10 minutes