Potato Lasagna

2 Tbls. olive or vegetable oil
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
7 medium potatoes, sliced 1/4 inch thick
1 lb. Italian sausage
1 large onion
2 pkgs. (10 oz. each) frozen chopped spinach, drained and thawed
1 cup ricotta cheese
1/4 cup Italian-seasoned bread crumbs
Dash cayenne pepper
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 Tbls. grated Parmesan cheese

In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10 inch baking pan. Cover tightly with foil. Bake at 425 degrees 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, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9 inch baking dish. Layer with half of the spinach mixture, half of the sausage and 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 350 degrees for 30-35 minutes. Let stand 5 minutes before serving. Enjoy!