Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 large baking potatoes, cut into 1/4-inch-thick slices
• 1 lb. ground turkey, chicken or beef
• 1 large onion, chopped
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1 24-26-oz. jar pasta sauce (any flavor)
• 1 15-oz. container ricotta cheese
• 1 10 oz. package frozen chopped spinach, thawed and drained
• 2 cups (8 oz.) shredded mozzarella cheese
• 2-4 tablespoons grated Parmesan cheese

Directions

Preheat oven to 425° F.

In a large mixing bowl, combine oil, garlic, salt and pepper. Add potato slices and toss to coat. Spread potatoes in an ungreased 15x10-inch baking pan. Cover with aluminum foil and bake for 35-40 minutes, or until potatoes are tender. allow to cool for 15 minutes.

Reduce oven temperature to 350° F.

In a large skillet, brown turkey (or chicken or beef) with onions and seasonings. Drain well. Add pasta sauce and simmer on low, uncovered, for about 10 minutes.

In a medium mixing bowl, stir together ricotta and spinach. Arrange 1/3 of the potato slices evenly in a greased 9x13-inch casserole dish (nonstick cooking spray, olive oil or butter may be used). Place 1/2 of the spinach and ricotta mixture evenly over the first layer of potatoes. Spread 1/3 of the meat sauce over the spinach and ricotta layer, then top with 1/3 of the mozzarella. Repeat layering process with another 1/3 of the potatoes, the remaining 1/2 of the spinach and ricotta mixture, 1/3 of the meat sauce and 1/3 of the mozzarella. Top with remaining potatoes, meat sauce and mozzarella. Sprinkle Parmesan evenly over the top.

Bake, uncovered, for 35-40 minutes, or until bubbly. Allow to stand for 5 minutes before serving.