Potato Lasagna

Ingredients for 4 servings:

• 1 ½ kg potatoes, mostly waxy
• 2 tbsp olive oil
• 300 g minced meat, mixed
• 1 onion(s)
• 400 ml tomatoes, pureed
• 2 tbsp oregano, dried
• 2 tbsp basil, dried
• 1 tbsp garlic granules or 2 garlic cloves
• 3 tbsp butter
• 3 tbsp flour
• 250 ml milk
• 250 ml broth, strong
• some cream
• 100 g Gouda, grated
• 2 pinches of salt
• 2 pinches of pepper
• 100 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

with Bolognese and béchamel sauce

Wash and peel the potatoes. Then finely slice them (no more than 0.5 cm thick) and set aside. Peel and halve the onion. Make several cuts lengthwise and crosswise and dice very finely. If using fresh garlic, peel and finely chop it or press it through a press. Sauté both together in a little olive oil in a large pot. Add the minced meat and fry until crispy. Deglaze with the passata and season with salt, pepper, oregano, basil, and garlic granules. Bring to a boil and remove from the heat. Melt the butter in a small pot and then sauté the flour until golden brown. Deglaze with the stock and milk. Stir well to avoid lumps. Stir in a little cream and season with salt, pepper, and nutmeg. Melt the Gouda cheese completely. Thin with a little milk if desired. Now layer half of the potato slices in a baking dish. Spread about half of the Bolognese sauce on top. Add about 1/3 of the béchamel sauce. Layer the remaining potato slices in the dish, spread the second half of the Bolognese sauce on top, and top with the remaining béchamel. Sprinkle the grated Parmesan evenly. Bake in a slightly preheated oven at 200°C – 220°C for about 60 minutes. Cover with aluminum foil about halfway through the cooking time to prevent the Parmesan from burning. Serve with a fresh salad.