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Potato lasagna

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2667
Kitchen Italian
Calorie content 156.2 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 7.6 gr.
Fats * 9.9 gr.
Carbohydrates* 14.5 g
* per 100 gr. product
Potato lasagna
Content

A variation of a potato casserole with an Italian accent. A very hearty dish with juicy meat filling and delicate creamy Bechamel sauce. An important point is the use of spicy herbs, it is they who give the filling that very recognizable Mediterranean touch. Well, do not forget about the generous layer of grated cheese on the surface: it is responsible for the fragrant golden brown crust.

Ingredients

Cooking process

step 1 out of 13
Peel, wash and dry onions. Cut into small cubes. In a frying pan, heat the vegetable oil until hot and add the chopped onion. Fry until translucent.
step 2 out of 13
Wash and dry the rosemary and thyme sprigs. We pluck the leaves from the stems. Can be lightly chopped with a knife to chop and release the aroma. Peel the garlic and finely chop or pass through a press.
step 3 out of 13
Add minced meat to a frying pan with sautéed onions and fry it with constant stirring for ten minutes. Knead thoroughly with a spatula so that no lumps remain, and the mass of minced meat is relatively homogeneous. At the end of frying, add thyme and rosemary leaves and chopped chive.
step 4 out of 13
Simmer the minced meat together with the herbs for another five minutes and remove from the stove.
step 5 out of 13
Peel the potatoes, rinse and cut into thin slices. The thickness of the potato plates should be two to three millimeters. In a wide saucepan, bring salted water to a boil and dip the chopped potatoes into it. Cook the slices until half cooked for five to seven minutes. We take out the potatoes with a slotted spoon and put them on a flat plate.
step 6 out of 13
To prepare the sauce, put a frying pan or stewpan on the stove and heat it. Put the butter and melt it. Pour the flour into the melted butter and immediately start stirring the mixture with a whisk. For one to two minutes, fry the resulting thick mass over medium temperature until a characteristic nutty smell appears.
step 7 out of 13
After that, pour milk into the flour and butter in a thin stream, without ceasing to interfere. With constant stirring, prepare the sauce for one to two minutes. At the end of cooking, add salt to taste, black pepper and grated nutmeg. If during cooking it was not possible to avoid the appearance of lumps, and the finished sauce has an uneven consistency, you can punch it with an immersion blender and achieve the desired uniformity.
step 8 out of 13
Lubricate the lasagna baking dish with a little vegetable oil with a silicone brush. Pour a little of the cooked sauce to the bottom, use a spoon or spatula to distribute it around the entire perimeter of the mold
step 9 out of 13
Put half of the minced meat on the sauce, distribute it in an even layer.
step 10 out of 13
On top of the minced meat, we lay half-cooked potato plates, trying to completely cover the minced meat.
step 11 out of 13
Cover the potatoes with the remaining sauce.
step 12 out of 13
Spread the remaining minced meat again and cover it with the other half of the potato slices. Rub the cheese on a coarse grater and generously cover the surface of the lasagna.
step 13 out of 13
We put the dish with lasagna in an oven preheated to 200 degrees on a medium level and bake for half an hour. We take the finished lasagna out of the oven and serve it hot in the form.

Bon Appetit!

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