Hack Lasagna with Salad Leaves and Potatoes

Ingredients

• 2 tbsp pickled capers
• 1 onion
• 2 tbsp flour
• 2 tbsp butter
• 200 ml milk
• 200 ml vegetable broth
• 400 g ground meat
• 2 tbsp olive oil
• 200 g passata tomatoes
• 1 can sliced mushrooms
• 2 Tomatoes
• 200 ml meat broth
• 6 lasagna sheets
• 2 Mozzarella balls
• 100 g endive salad
• 4 small potatoes (from yesterday)
• Salt
• dried chili peppers (coarsely ground)

Instructions

1. 1.

   Cook lasagna sheets in boiling salted water until al dente. Remove with a slotted spoon and drain on kitchen towels.

2. 2.

   Dice the onion finely and sauté it in hot butter, then add flour and cook briefly. Pour in milk and vegetable broth, stirring occasionally; simmer for about 10 minutes until thickened. Add drained capers, season with salt, and set aside. Wash tomatoes, remove stems, and dice them.

3. 3.

   Brown ground meat in hot oil until crumbly. Add passata tomatoes and tomato cubes, then pour in meat broth. Simmer for about 10 minutes until thick. Season with salt and chili, then stir in drained mushrooms. Wash and shred endive salad; slice potatoes thinly.

4. 4.

   Remove lasagna sheets from water and cut each sheet lengthwise into halves. Place one half on four plates (preferably slightly deeper). Spread a layer of white sauce over each. Sprinkle some salad leaves and pour meat sauce over them. Repeat the layering once more, then top with another sheet of pasta. Arrange sliced potatoes and mozzarella in a fan shape, sprinkle chili flakes. Bake under a preheated grill for about 5 minutes until golden brown. Serve immediately.