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:


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 


330g of ground beef
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


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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