Potato Lasagne

Name: Potato Lasagne
Cuisine: Italy
Ingredients: 1 carrot, diced; 1 lb (450 g) good quality mince; 2 oz (50 g) Parmesan cheese, grated; 1 lb (450 g) potatoes, cleaned; Olive oil; 1 large onion, chopped; 1½ pints (900 ml) béchamel sauce; 1 stick celery, sliced; 1 glass red wine; Sea salt and freshly ground black pepper; 2 tablespoons tomato purée; 2 large flat field mushrooms, sliced; Bouquet garni; ½ pint (275 ml) water; 1 clove garlic, chopped

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

An Italian would no doubt consider this with horror, but lasagne made with potato is – dare I say it – as good as authentic lasagne made with pasta dough. The quantities given below will feed six.

Ingredients

1 lb (450 g) potatoes, cleaned
Olive oil
1 large

Europe
Italy
September
Mediterranean
Pasta

Method

First heat 2 tablespoons of olive oil and let the onion, carrot and celery sauté gently until just transparent. Add the mince and stir over a brisk heat for a few minutes. Put in the garlic, tomato purée and then the wine, water and bouquet garni. Bring to the boil, then turn down the heat and allow