John Myers
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Potato Lasagne with Zucchini
The perfect potato lasagne with zucchini recipe with a picture and simple step-by-step instructions.
- 6 Potatoes waxy depending on size
- 300 Decagram Minced beef
- 1 piece Fresh zucchini also left over from the grill
- 1 Onion chopped, 3 garlic finely chopped
- Paprika what I had in the fridge doesn’t matter any color
- Olive oil, salt, pepper, chilli from the mill,
- 1 bunch Seasonal herbs
- 1 bunch White wine
- Cremefino
- Grated cheese
preparation
- Boil potatoes with their peel in plenty of water until soft.
- Fry the minced meat in olive oil, roast the onion and the finely chopped garlic. Cut the ends off the zucchini and rinse and cut into small cubes and put in the pan with it. The paprika, had leftovers of yellow and red, cut into small pieces and roasted with it.
- Deglaze with a little white wine. Season with salt, pepper and chilli. Add cremefino.
- Finely chop the herbs and place in the pan. Let the ready steaming
Endspört
- Grease the pan with the cooled, cut, skinned potatoes. Season with chilli. The finished minced meat mixture on top does not give everything. Again potatoes and minced meat, meanwhile also sprinkle a layer of cheese on top.
- Finally, sprinkle minced meat and cheese on top. Cook through 180 degrees convection and wait until the cheese gets a light brown. Serve with lettuce. ENJOY THE MEAL
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