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POTATO LASAGNE AND KALE

2 tbsp. olive oil
1 tsp. minced garlic
1 tsp. lemon peel
1/2 tsp. salt
1/2 tsp. pepper
2 lbs. all-purpose potatoes, unpeeled, sliced lengthwise 1/4" thick
8 oz. sweet Italian sausage, casings removed, crumbled
1/2 c. chopped onion
2 (10 oz.) pkgs. frozen chopped kale or spinach, thawed and squeezed dry
1 c. ricotta cheese
8 oz. Mozzarella cheese, shredded
1/2 c. chicken broth
2 tbsp. grated Parmesan cheese

Preheat oven to 425 degrees. Combine oil, garlic, lemon peel, salt and pepper in large bowl. Add potatoes, tossing to coat. Spread potatoes evenly in jelly roll pan. Cover top tightly with foil and bake 40 minutes. Brown sausage in large skillet, 5 minutes. Remove with slotted spoon; drain on paper towels. Add onion to drippings in skillet. Cook until browned, 2 minutes. Add kale or spinach, cook 2 minutes. Remove from heat and stir in ricotta. Uncover potatoes and cool slightly. Arrange 1/3 of the potatoes evenly in shallow 2-quart baking dish. Layer with half the spinach mixture, sausage and Mozzarella. Then another third of the potatoes and remaining spinach, sausage and Mozzarella. Pour on chicken broth. Top with remaining potatoes. Sprinkle with Parmesan. Bake uncovered 20 minutes. Let stand 5 minutes before serving.