1 lb. bulk sausage (Italian, pork, or smoked)
2 cups sliced fresh mushrooms
4 medium potatoes, peeled and thinly sliced
10 oz. frozen chopped spinach (thawed and drained)
1-1/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1 medium onion, chopped
2 garlic cloves, minced
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
2 tsp. Frank Davis Vegetable Seasoning
1/4 tsp. ground nutmeg
1-1/2 cups whole milk
1 cup mozzarella cheese, shredded and divided
Extra nutmeg for garnish

InstructionsIn a heavy aluminum or cast iron skillet, cook the sausage and the mushrooms over medium heat until the mushrooms wilt and the meat is no longer pink. Then drain the mixture and set it aside. In the meantime, place the sliced potatoes in a saucepan, cover them with water, and bring them to a boil. Then reduce the heat, cover the pot, and cook the potatoes for about five minutes or until they're tender crisp. When they're done, drain them and set them aside to cool.

Next, in a large mixing bowl, combine the spinach, ricotta, and Parmesan cheese. Then set it, too, aside. Meanwhile, in the skillet in which you cooked the sausage and mushrooms, make your white sauce. Saute the onions and garlic in butter until tender; then stir in the flour, vegetable seasoning, and nutmeg until blended, gradually pour in the milk, bring it to a boil, and cook it for two minutes, stirring constantly. When the sauce is silky smooth, remove it from the heat.

At this point it's time to build the lasagna. Here's the procedure:

First, layer half of the potatoes in the bottom of a greased 11 x 7 x 2 inch baking dish. Then top them with half each of the spinach mixture, sausage mixture, white sauce, and mozzarella. Now layer with the remaining potatoes, spinach mixture, sausage mixture, and white sauce, cover tightly, and bake at 350 degrees for 30-35 minutes or until the potatoes are fork tender.

Finally, sprinkle the dish with the remaining mozzarella and bake it uncovered five minutes more (or until the cheese is melted and bubbly). When the casserole comes out of the oven, drizzle it lightly with a little extra nutmeg to garnish and let it stand for about 15 minutes before cutting it into serving size pieces.