Potato Lasagna



3 servings



4 md. potatoes
4 sausages
1/2 sm. onion
1/2 lb. ricotta cheese
1/4 cup cream
1 dash salt
1 dash pepper
1 tsp. chichen broth
1/4 lb. grated mozzarella cheese


Peel the potatoes and cut them in circles. Cut the sausages in circles. Mix with a spoon the ricotta cheese, cream, salt, pepper an broth until well blended. In a 9x9 dish, add one row of potatoes (use 1/3 of the potatoes), then cover with 1/3 of the ricotta mixture. Layer 1/2 of the sausages. Repeat the potato layer, then ricotta, then the other half of the sausages sausages, then potatoes again. Finish with a ricotta layer. Sprinkle with grated mozzarella. Bake covered at 350°F for 60 minutes. Uncover and bake 15 minutes at 450°F. Serve hot.

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