Potato Lasagna with Mushrooms

Ingredients

• 1 kg mostly firm potatoes
• Salt
• 1 onion
• 1 tbsp Olive Oil
• 500 g ground beef
• 800 g tomatoes (1 large can)
• Pepper
• paprika powder
• 1 tsp dried basil
• 250 g chanterelles
• 5 tomatoes
• 50 g butter
• 50 g wheat flour type 1050
• 250 ml milk (1.5% fat)
• 250 ml meat broth
• nutmeg
• 150 g cheese (e.g., Tilsiter, Bergkäse, Emmental)
• 1 stalk basil

Instructions

1. 1.

   Cook potatoes in salted water for about 20–25 minutes.

2. 2.

   Dice the onion. Heat oil in a large pan and sauté. Add ground beef and cook thoroughly. Then add canned tomatoes, slightly crush them, and combine. Let everything simmer and season with salt, pepper, paprika, and basil.

3. 3.

   Clean chanterelles, cut larger ones into smaller pieces.

4. 4.

   Wash tomatoes, remove stems, and slice.

5. 5.

   Drain potatoes, let steam off a bit, peel, and slice.

6. 6.

   For the sauce melt butter in a pot, sauté flour. Deglaze with milk and broth, stir vigorously. Simmer for five minutes on low heat while stirring. Season sauce with salt, pepper, and nutmeg.

7. 7.

   Layer one-third of potato slices on the bottom of a baking dish, cover with beef sauce. Repeat layers and top with tomato slices and mushrooms. Season vegetables further.

8. 8.

   Spread the light sauce over everything. Grate cheese over the lasagna and bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for about 35–45 minutes until golden brown.

9. 9.

   Remove from oven, wash basil, shake dry, and serve lasagna garnished with leaves.