Recipes ala Mode

2 tbsp. vegetable or olive oil
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
7 medium potatoes, sliced 1/4 inch thick
1 lb. bulk italian sausage
1 large onion, chopped
2 (10 oz)pkg. frozen chopped spinach, thawed and drained
1 c. ricotta cheese
1/4 c. italian-seasoned dry bread crumbs
dash cayenne pepper
additional salt & pepper to taste
2 c. shredded mozzarella cheese
1/2 c. chicken broth

In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15"x10"x1" baking pan. Cover tightly with foil. Bake at 425F for 35-40 minutes or until tender. Cool at least 15 minutes. Meanwhile in a large skillet brown sausage and onion; drain. Combine spinach, ricotta cheese, crumbs, cayenne, salt & pepper; mix well. Arrange a third of the potatoes evenly into grease 13"x9" baking dish. Layer with half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach mixture, sausage, and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with parmesan. Bake, uncovered, at 350F for 30-35 minutes. Let stand 5 minutes before serving.