POTATO LASAGNE!
Directions
- 1Slice 500g of potatoes really thinly - using a mandolin if possible - but be careful!
- 2Slice 500g of potatoes really thinly - using a mandolin if possible - but be careful!
- 3Slice 500g of potatoes really thinly - using a mandolin if possible - but be careful!
- 4Get an ovenproof dish and layer bolognese, then potatoes (with only a tiny bit of overlap), then bechamel sauce.
- 5Get an ovenproof dish and layer bolognese, then potatoes (with only a tiny bit of overlap), then bechamel sauce.
- 6Get an ovenproof dish and layer bolognese, then potatoes (with only a tiny bit of overlap), then bechamel sauce.
- 7Repeat this process x3, finishing with bechamel, and then a sprinkle of cheese (we like mozzarella).
- 8Repeat this process x3, finishing with bechamel, and then a sprinkle of cheese (we like mozzarella).
- 9Repeat this process x3, finishing with bechamel, and then a sprinkle of cheese (we like mozzarella).
- 10Cover with tin foil and bake in the oven at 200 for 50 minutes, then remove the foil and bake for another 15-20 minutes - until the cheese on top is golden and melted.
- 11Cover with tin foil and bake in the oven at 200 for 50 minutes, then remove the foil and bake for another 15-20 minutes - until the cheese on top is golden and melted.
- 12Cover with tin foil and bake in the oven at 200 for 50 minutes, then remove the foil and bake for another 15-20 minutes - until the cheese on top is golden and melted.
- 13Cut the potato lasagna and serve it hot.
- 14Cut the potato lasagna and serve it hot.
- 15Cut the potato lasagna and serve it hot.
Ingredients
- bolognese
- bolognese
- bolognese
- 500 g potatoes
- 500 g potatoes
- 500 g potatoes
- bechamel sauce
- bechamel sauce
- bechamel sauce
- cheese
- cheese
- cheese
Equipment
ovenproof dishmandolintin foilknifespoon
Tips
- If you sliced your potatoes too thick, then you will need to cook everything a little longer - maybe 60+ mins with the foil.