Potato Lasagne

Name: Potato Lasagne
Total time: 70 min
Cuisine: Italian
Ingredients: bolognese; 500 g potatoes; bechamel sauce; cheese

1h 10m

Serves 1

1h 10m

Serves 1

Directions

1Add a layer of bolognese to the bottom of the dish.
2Spread the bolognese evenly.
3Add a layer of thinly sliced potatoes on top of the bolognese, with only a tiny bit of overlap.
4Spoon bechamel sauce over the potatoes and spread it evenly.
5Repeat the layering process three times.
6Finish with bechamel sauce as the top layer.
7Sprinkle cheese over the top layer of bechamel sauce.
8Cover the dish with tin foil and bake in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for 50 minutes.
9Remove the foil and bake for another 15-20 minutes until the cheese is golden and melted.
10Cut and serve the potato lasagne.

ovenproof dishmandolinetin foilknifeserving spoon

Slice potatoes thinly, use a mandolin if possible.
If potatoes are sliced too thick, cook for 60+ minutes with foil.
Cook until the cheese on top is golden and melted.
Finish with bechamel and a sprinkle of mozzarella cheese.
Repeat the layering process 3 times.
Cover with tin foil and bake in the oven at 200 degrees Celsius for 50 minutes.
Remove the foil and bake for another 15-20 minutes after 50 minutes of baking with tin foil.
Layer bolognese, potatoes, and then bechamel sauce in an ovenproof dish.
Only overlap the potatoes a tiny bit when layering them.
Use mozzarella cheese for best results.
Bake at 200 degrees Celsius or 392 degrees Fahrenheit.
Preheat oven to 200 degrees Celsius or 392 degrees Fahrenheit.
Potato gratin and lasagne create a delicious love child that will have you hooked from the first bite and guarantee repeat cravings.
This recipe is an irresistible one-pan bake.
Be careful when using a mandolin.
This recipe is considered to be a British food and is quick and easy to make.
Make sure to cut the potatoes thinly so they cook thoroughly.

1h 10m

Serves 1

1h 10m

Serves 1

1Add a layer of bolognese to the bottom of the dish.
2Spread the bolognese evenly.
3Add a layer of thinly sliced potatoes on top of the bolognese, with only a tiny bit of overlap.
4Spoon bechamel sauce over the potatoes and spread it evenly.
5Repeat the layering process three times.
6Finish with bechamel sauce as the top layer.
7Sprinkle cheese over the top layer of bechamel sauce.
8Cover the dish with tin foil and bake in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for 50 minutes.
9Remove the foil and bake for another 15-20 minutes until the cheese is golden and melted.
10Cut and serve the potato lasagne.

ovenproof dishmandolinetin foilknifeserving spoon

Slice potatoes thinly, use a mandolin if possible.
If potatoes are sliced too thick, cook for 60+ minutes with foil.
Cook until the cheese on top is golden and melted.
Finish with bechamel and a sprinkle of mozzarella cheese.
Repeat the layering process 3 times.
Cover with tin foil and bake in the oven at 200 degrees Celsius for 50 minutes.
Remove the foil and bake for another 15-20 minutes after 50 minutes of baking with tin foil.
Layer bolognese, potatoes, and then bechamel sauce in an ovenproof dish.
Only overlap the potatoes a tiny bit when layering them.
Use mozzarella cheese for best results.
Bake at 200 degrees Celsius or 392 degrees Fahrenheit.
Preheat oven to 200 degrees Celsius or 392 degrees Fahrenheit.
Potato gratin and lasagne create a delicious love child that will have you hooked from the first bite and guarantee repeat cravings.
This recipe is an irresistible one-pan bake.
Be careful when using a mandolin.
This recipe is considered to be a British food and is quick and easy to make.
Make sure to cut the potatoes thinly so they cook thoroughly.