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Introduction: Potato Lasagna with Bechamel Sauce is a delightful twist on the classic Italian dish. Instead of pasta sheets, this recipe uses thinly sliced potatoes to create a hearty, comforting meal. Layered with a rich, creamy bechamel sauce and a savory filling, this dish is perfect for those who love a creamy, indulgent meal with a little less carbs. Whether you're a fan of traditional lasagna or seeking a gluten-free alternative, this potato lasagna will satisfy your cravings with its irresistible flavors and satisfying textures. Prepare to impress your guests with a dish that is both unique and comforting!
Ingredients:
For the Bechamel Sauce:
2 cups milk (whole milk for creaminess)
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp nutmeg (optional, for extra warmth)
For the Lasagna:
6-8 medium-sized potatoes, peeled and thinly sliced
1 lb (450g) ground meat (beef, chicken, or plant-based)
1 onion, finely chopped
2 cloves garlic, minced
1 cup ricotta cheese (optional)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1 tbsp olive oil
Salt and pepper to taste
Instructions:
Prepare the Bechamel Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux (a smooth paste). Slowly add the milk while whisking to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Season with salt, white pepper, and nutmeg. Remove from heat and set aside.
Cook the Filling:
In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic and sauté until softened. Add the ground meat (or plant-based substitute) and cook until browned. Season with oregano, basil, salt, and pepper. Once cooked, remove from heat and set aside.
Pre-cook the Potatoes:
In a pot of boiling salted water, blanch the potato slices for 2-3 minutes until slightly tender. Drain and set aside to cool.
Assemble the Lasagna:
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of bechamel sauce at the bottom. Place a layer of potato slices over the sauce. Add a layer of the meat filling, followed by a dollop of ricotta cheese (if using) and a sprinkle of mozzarella and Parmesan. Repeat this layering process until all ingredients are used, finishing with a layer of bechamel sauce and mozzarella on top.
Bake the Lasagna:
Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Let It Rest:
Once baked, remove the lasagna from the oven and allow it to rest for 5-10 minutes before serving. This helps the layers set and makes slicing easier.
Tips for Serving and Storing:
Serving: Serve the potato lasagna with a fresh green salad and garlic bread for a complete meal. Garnish with extra Parmesan and fresh herbs like basil or parsley for added flavor and presentation.
Storing: This lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave or reheat the entire dish in the oven at 350°F (175°C) for 20 minutes.
Freezing: You can freeze the lasagna before or after baking. If freezing before, assemble the lasagna, cover tightly, and freeze for up to 2 months. To bake from frozen, add an additional 15-20 minutes to the cooking time.
Variants:
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