Recipe (english)

Lasagna di patate

Lasagna di patate

For the lasagne di patate (potato lasagne), use a potato variety that is as floury as possible. Boil the potatoes in their skins, peel them and press them hot through a potato press, or crush them with a potato masher. Stir 1 tablespoon olive oil into the potatoes and season with salt. Fry the minced meat in 1 tbsp olive oil. Peel the onion, dice into small cubes and add to the mince. Fry the onions briefly. Season the minced meat with freshly ground pepper, salt, pressed garlic and oregano. Add the broth and bring to the boil briefly. Reduce the temperature to the lowest setting and stir the tomato paste into the minced meat sauce. Blanch tomatoes with boiling water, peel and cut into cubes. Add tomato cubes to the minced meat sauce. In a saucepan let out butter. Add the flour and stir vigorously with a whisk. Do not let the roux turn brown. Add the milk and bring to the boil while stirring vigorously. Reduce the temperature and stir the parmesan into the béchamel sauce. Lightly oil a casserole dish. Press the potato mixture with your hands into small flat cakes (similar to lasagne leaves). Line the bottom of the oven dish with half of the potato dumplings. Fill the minced meat sauce over the potato mixture and spread the béchamel sauce over it. Cover Lasagne di Patate with the remaining potato pancakes and sprinkle with grated Emmentaler. Bake Lasagne di Patate in a preheated oven at 220° for approx. 10 minutes on the middle shelf.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
595 kcal
56 g
28 g
30 g

(C)opyright by Marions Kochbuch