I am a big fan of lasagna. Each bite of this pasta dish is happiness made of layers of sauces and ingredients, it’s so flavorful and hearty. This time I am too lazy to cook the lasagna pasta, instead, I replaced it with potato. This new version of lasagna tastes very different from a regular lasagna, but it’s nevertheless filling and scrumptious.
You won’t be disappointed.
Ingredients (serves 2):
For Béchamel sauce:
- 15g each butter, flour
- 110ml milk
- ground black pepper to taste
- 250g potato (peeled)
- 180g ground beef
- 100g onion
- 2 garlic cloves
- 1-2 tbs red wine
- 100ml stock
- 50g tomato paste
- 1tsb Italian seasoning
- mozzarella cheese
To make the Béchamel sauce: Melt butter over medium-low heat. Add flour, stir constantly until mixture turns into a paste, about 2 min. Pour in milk, stir consistently with a whisk / spatula, until the sauce thickens and becomes creamy, remove from heat. Finally add ground pepper, transfer sauce to a container for later use.
- Thinly slice the potato (less than 0.5cm), let stand in water for later use.
- Heat oil in a small pan, add chopped onion, minced garlic and ground beef, saute.
- Add stock, red wine, tomato paste, Italian spice when the beef is no longer pink. Switch to medium heat once liquid is brought to boil, stir constantly.
- Keep cooking until meat sauce is reduced and thickened. Remove from heat, season with salt (can be slightly more salty than usual).
- Press a layer of potatoes (patted dry with paper towel) evenly into the bottom of a greased square baking pan, top with Béchamel sauce, meat sauce then mozzarella, repeat until all ingredients are used up.
- Bake at 200 C for 50 min to 1 hour. Cover baking pan with aluminum foil if you fear the cheese will be burnt.
Serve immediately, add some freshly grated Parmesan cheese on top if desire.
Warm, hearty, filling and delicious, I mean, what else do you need?