Savory Potato Lasagna with Béchamel Sauce

Ingredients

• 800 g Potatoes (peeled and thinly sliced)
• 500 g Ground beef
• 1 Onion (finely diced)
• 2 Zehen Garlic (minced)
• 2 EL Tomato paste
• 2 EL Olive oil (for frying)
• 150 g Grated cheese (for topping)
• Salt (to taste)
• Pepper (to taste)
• Sweet paprika
• Hot paprika
• Oregano (dried)
• Parsley (freshly chopped)
• 50 g Butter (for the Béchamel sauce)
• 50 g Flour (for the Béchamel sauce)
• 500 ml Milk (for the Béchamel sauce)
• Nutmeg (freshly grated, for the Béchamel sauce)

Steps

1. 1

   Peel the potatoes and cut or slice them thinly.

2. 2

   Heat the olive oil in a pan. Fry the ground beef until crumbly and browned.

3. 3

   Add the diced onion and minced garlic to the meat and sauté.

4. 4

   Stir in the tomato paste and briefly sauté. Season generously with salt, pepper, sweet paprika, hot paprika, and oregano. Stir in the chopped parsley.

5. 5

   To make the Béchamel sauce, melt the butter in a saucepan. Add the flour and briefly cook, stirring, to make a roux.

6. 6

   Gradually pour in the milk, whisking constantly to prevent lumps. Bring the sauce to a boil and cook until thickened.

7. 7

   Season the Béchamel sauce with salt, pepper, and freshly grated nutmeg.

8. 8

   Preheat the oven to approximately 200°C (top and bottom heat).

9. 9

   In a baking dish, layer the potato slices, ground beef mixture, and Béchamel sauce alternately. Finish with a layer of potatoes or Béchamel sauce.

10. 10

    Spread the grated cheese evenly over the lasagna.

11. 11

    Bake in the preheated oven until the potatoes are tender and the cheese is melted and golden brown (approximately 35-45 minutes).

Notes

The potato slices should be very thin so they cook through at the same time as the meat in the oven. If the lasagna becomes too dark on top before the potatoes are tender, cover it with aluminum foil.

Nutrition per serving

• Main course
• Casserole
• Potatoes
• Ground beef
• Baking
• Savory
• Comfort food