2 red bliss potatoes, thinly sliced (0.5 mm thick on mandoline*)
2 tbsp olive oil
3 garlic cloves, minced
2 small zucchini, thinly sliced (1 mm thick on mandoline)
8 oz baby bella mushrooms, thinly sliced
2 cups packed baby spinach leaves
Salt & pepper
12 oz whole-milk ricotta cheese