Patato Lasagna

Ingredients

Potatoes
1.2–1.5 kg potatoes
Salt
500g minced beef or lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 can crushed tomatoes
2 tbsp tomato paste
Salt, black pepper
paprika, allspice, oregano
White sauce (béchamel)
4 tbsp butter
4 tbsp flour
3 cups milk (warm)
Salt, white or black pepper
1½–2 cups grated mozzarella

Method

1. Peel and thinly slice the potatoes
2. Boil in salted water for 5–7 minutes until just tender.
3. Drain and set aside.
4. Heat oil, sauté onion until soft.
5. Add garlic, then minced meat; brown well.
6. Stir in tomato paste, then crushed tomatoes.
7. Season with salt and pepper
Simmer 25 minutes until thick.
8. Melt butter, whisk in flour, cook 1 minute.
Slowly add warm milk, whisking constantly.
Cook until smooth and thick.
Season with salt and pepper
9. Lightly grease the baking dish
Layer 1: Potatoes
Layer 2: Meat + tomato sauce
Layer 3: White sauce
Layer 4: Cheese
Repeat layers (2–3 times)
Finish with white sauce + cheese on top
Cover with foil
10. Bake at 180°C for 40 minutes
11. Uncover and bake 15–20 minutes more until golden and bubbling
12 .Rest 10 minutes before slicing (important ) as this thickens and sets it a little