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“Using sliced potatoes instead of noodles makes this delicious casserole 'gluten-free'!”
READY IN:
1hr 30mins
SERVES:
6
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor, add mushrooms, shallots and spinach or chard, and pulse until shopped and uniform, about 5 times.
  2. In large pan on medium high, add butter and cook until foaming. Add sausage and mushroom mixture. Let brown, undisturbed, about 6 minutes. Stir, add crushed red pepper and some salt and cook for 10 or more minutes. Set aside to cool.
  3. Mix cooled meat mixture with ricotta, thyme, 1/4 Cup parmesan, season with more salt and crushed red pepper if needed. Ad egg and stir tip combined. Set aside.
  4. Preheat oven to 375 degrees.
  5. Using a mandoline, slice potatoes thinly lengthwise, make sure they are very thin.
  6. Spray 8x8 glass baking dish with cooking spray. Place a layer of potatoes on bottom. Spread with about 1/4 cup ricotta mixture across the slices, sprinkle with mozzarella, and repeat about 6 times, ending with potato slices.
  7. Cover tightly with foil and bake until potatoes are tend, about 1 hour. Let rest 15 minutes. Sprinkle with chopped basil and remaining tablespoon of grated parmesan cheese.

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