Potato lasagnas

As a great fan of lasagna, I am always looking forward to combinations that resemble them. Minced meat and bechamel sauce are lasagnas, so the whole recipe can be called a variation on the theme. The good thing is that you do not have to make original lasagne layers because the dough is made from potatoes and breadcrumbs, like a dough for dumplings.

What you will need in addition to this recipe, see below:

Ingredients:

Potato dough:

400g of potatoes
2 eggs
150g Schär Bread crumbs 
100g of parmesan
30g spinach
half a teaspoon of salt

+ 50g Schär Bread crumbs 

Fil:

330g of ground beef
bacon
olive oil
pinch of salt
pinch of pepper
+ 120g of mozzarella cheese

Bechamel sauce:

200ml milk
200g sour cream
2 tbsp Olive oil
2 tbsp oat

Preparation:

Peel and cook the potatoes, like when making pure. Add eggs, breadcrumbs, parmesan cheese, salt and cooked and chopped spinach. Mix everything well.
Hit the oil and bacon in a pot and add meat, salt, and pepper. Cook everything for around 10 minutes and leave to cool down.
Cut the potato dough into 6 equal pieces. Fill every with the meat filling and mozzarella pieces. Sprinkle them with breadcrumbs and place in a baking tray. Bake for about 30 minutes at 200ºC.
Make bechamel as a side dish. Put all ingredients in a saucepan on a low heat, stirring until it begins to thicken.

P.s. Try cucumber strawberry salad with this potato lasagnas. It goes perfectly!

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