Preheat oven to 350. Spray 8x8 casserole dish with non-stick spray.

In a large skillet, brown Italian sausage over medium high heat. Crumble meat as it cooks. Once meat is cooked, add onion and garlic. Cook until softened. Season with salt and black pepper.

Add marinara, tomatoes and honey. Allow to simmer as you slice your potatoes.

Using a mandolin or sharp knife, slice your potatoes thinly. (At least 1/8”)

Chop your parsley and mix into your ricotta.

To assemble your Potato Lasagna start with enough sauce to cover bottom of casserole dish. Add a layer of potatoes. Top with a layer of ricotta and mozzarella. Repeat layers and finish with mozzarella.

Spray a sheet of aluminum foil with non-stick spray and cover your lasagna.

Bake for 1 hour. Uncover and bake for another 10 minutes uncovered.

Remove from the oven and allow to rest for 15 minutes before cutting.