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 sliced hash brown potatoes instead of pasta. A real time saver for you and something a bit different for your customers.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Freezerfrige® Potatoes: Sliced Hash Browns 1/8" | 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.
- 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 hash browns 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.
