Since, like always I couldn’t sleep on Sunday morning, I went to one of my favourite places in the house: the kitchen. Continue reading
While Mr fiancé was sleeping, I had all morning to make this lasagne. When he woke up, we had this lasagne together. He ate it as breakfast, for me instead it was lunch. Although I did have pasta sheets to make the recipe the way it’s usually done, I decided to replace them with potatoes. I love pasta but potatoes on a rainy day felt just right. It was a bit of a test but finally I was happy with the result and decided to post this recipe.
Lasagne with Potatoes
Recipe for 4-6
Prep time: 25-30 min
Cook Time: 1h 15-20 min
For the Bolognese
600 g minced meat (I only used beef but if you want to use a beef/pork it’s up to you)
1 small celery stalk
2 garlic cloves
1 tin chopped tomatoes
2 dl beef stock (I strongly recommend replacing ½ of the stock with red wine, I didn’t have any at hand)
2 tsp. chopped rosemary leaves
1-2 tbsp. olive oil (+more to grease the baking dish)
Salt and pepper
For the Béchamel sauce
2 tbsp. butter
2 tbsp. flour
1.5 dl milk
1.5-2 dl stock
600g thinly sliced potatoes
80-100g grated Parmesan
Finely dice the carrot, celery stalk, onion and garlic.
Over medium heat, add olive oil to a pan with the above ingredients. Cook for about minutes stirring regularly.
Add the minced meat and break it with the help of a spatula. Cook until the meat is starting to brown (another 5 min or so). Pour in the red wine (if using it and the stock) let it cook for a moment further before adding the tomatoes. Let the ragù simmer until it start to thicken (about ½ hour) stirring occasionally. If you have the time, cover and let the Bolognese simmer for 2-3 hours, and/or prepare it the day before (in this case cover the pan with a lid during cooking process).
Meanwhile prepare the béchamel sauce. Start by melting the butter in a pan with a little nutmeg, add the flour and whisk until the flour begins to brown. While still whisking, start adding milk bit by bit. Once you have added all of the milk, start adding the stock. Keep an eye on the consistency of the sauce. If it’s too liquid cook it a little further, if it’s too thick, add a little more stock.
Heat the oven at 200°C.
In a greased baking dish spread a small amount of Béchamel sauce. Start by making a layer of potatoes, they should be slightly overlapping and cover the whole bottom. Evenly spread 1/3 of the béchamel sauce on top of the potatoes, then 1/3 of the Bolognese sauce and a little grated cheese. Repeat the layer for another couple of times finishing with the grated cheese. Cover with tin foil and cook in the oven for 35-40 min, remove the foil and continue cooking for another 10 min.