Creamy Potato Lasagna with Velvety Bechamel Sauce 🥔🍝 (Page 2 ) | July 10, 2025

6-8 medium-sized potatoes, peeled and thinly sliced
1 lb (450g) ground meat (beef, chicken, or plant-based)
1 onion, finely chopped
2 cloves garlic, minced
1 cup ricotta cheese (optional)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1 tbsp olive oil
Salt and pepper to taste
Instructions:

Prepare the Bechamel Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux (a smooth paste). Slowly add the milk while whisking to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Season with salt, white pepper, and nutmeg. Remove from heat and set aside.

Cook the Filling:
In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic and sauté until softened. Add the ground meat (or plant-based substitute) and cook until browned. Season with oregano, basil, salt, and pepper. Once cooked, remove from heat and set aside.

Pre-cook the Potatoes:
In a pot of boiling salted water, blanch the potato slices for 2-3 minutes until slightly tender. Drain and set aside to cool.

Assemble the Lasagna:
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of bechamel sauce at the bottom. Place a layer of potato slices over the sauce. Add a layer of the meat filling, followed by a dollop of ricotta cheese (if using) and a sprinkle of mozzarella and Parmesan. Repeat this layering process until all ingredients are used, finishing with a layer of bechamel sauce and mozzarella on top.

Bake the Lasagna:
Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Let It Rest:
Once baked, remove the lasagna from the oven and allow it to rest for 5-10 minutes before serving. This helps the layers set and makes slicing easier.

Tips for Serving and Storing:

Serving: Serve the potato lasagna with a fresh green salad and garlic bread for a complete meal. Garnish with extra Parmesan and fresh herbs like basil or parsley for added flavor and presentation.
Storing: This lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave or reheat the entire dish in the oven at 350°F (175°C) for 20 minutes.
Freezing: You can freeze the lasagna before or after baking. If freezing before, assemble the lasagna, cover tightly, and freeze for up to 2 months. To bake from frozen, add an additional 15-20 minutes to the cooking time.

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