Potato lasagna

Ingredients for 2 servings:

• 4 potatoes
• salt water
• 1 cup of cream
• 3 tbsp whole grain flour
• 1 can of mushrooms
• 2 tbsp peas (frozen)
• 4 lasagna sheets
• Herbs of your choice
• some salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lasagna with a twist…

Slice the potatoes and boil in salted water until half cooked. During the cooking time, heat a splash of cream in a saucepan and stir in 1 tablespoon of wholemeal flour. Once the cream thickens, thin it again and thicken again with another tablespoon of wholemeal flour. Allow the sauce to thicken again, then add the contents of the mushroom can – with water – and simmer. To achieve the desired sauce volume, continue to dilute the sauce as described above. The sauce will turn a light brown once it has simmered sufficiently. Then separate the mushrooms from the sauce and toss them with the peas in a small bowl. Season the sauce with herbs and pepper, if desired. Layer the lasagna sheets in a baking dish, alternating a layer of potatoes with a layer of the mushroom and pea mixture, and place in the oven. Cook at 180°C until the lasagna sheets are tender. If you like, you can bake the lasagna, but if the sauce covers everything, this is not necessary.