Potato lasagna with leek

Ingredients for 4 servings:

• 500 g boiled potatoes
• 2 stalk(s) leeks
• 3 tbsp oil
• 1 onion(s)
• 1 garlic clove(s)
• 500 g minced meat, mixed
• oregano
• Salt
• pepper
• 1 tbsp tomato paste
• 400 g tomatoes, chopped, from the can
• 150 g sour cream
• 100 ml cream
• 100 g cheese, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and slice the potatoes. Rinse the leek, trim and cut diagonally into approximately 1 cm thick rings. Sauté in 1 tablespoon of oil until al dente, then let cool. Peel and finely dice the onion and garlic, then sauté in 2 tablespoons of heated oil until golden brown. Add the minced meat, fry until crumbly, and season with oregano, salt, and pepper. Add the tomato paste and chopped tomatoes, and let everything reduce slightly. Whisk the sour cream with the cream and season generously with salt and pepper. Preheat oven to 180°C (top/bottom heat: 160°C). Grease a baking dish. Place the leek rings in the baking dish and spread the minced meat mixture on top. Layer the potato slices on top in a shingle-like layer. Pour the sour cream over the lasagna, sprinkle with the cheese, and bake in the oven for about 45 minutes. Serve immediately.