Sausage Potato Lasagna

• 4 medium size Russet potatoes, wash, peel and slice 1/4-inch rounds
• 1 lb. lean, spicy, bulk pork sausage
• 1/4 c. finely chopped onion
• 1/4 c. finely chopped bell pepper
• 1 large clove garlic, crushed and minced
• 1 tsp. dried basil
• 1 lb. sliced Mozzarella cheese
• 1 lb. Velveeta cheese, cut into 1/2-inch cubes
• 1 (12 oz.) can evaporated milk
• 1 1/2 c. cold water
• 2 c. crushed sour cream and onion potato chips

1. In a large skillet, cook sausage until no longer pink. Add onion, pepper, garlic and basil and cook 5 minutes longer over medium heat. In a 13 x 9 x 2-inch nonstick baking pan or dish prepared with cooking spray, use half of the potato slices, layering flat in the bottom of baking pan. Using half of sausage mixture, layer over potatoes. Using half of the cheeses, layer Mozzarella, then cheese cubes. Repeat layers in the same order with the remaining half of potatoes, sausage and cheese.

potatoes, lean, onion, bell pepper, clove garlic, basil, mozzarella cheese, velveeta cheese, milk, cold water, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83972 (may not work)