Potato and Courgette Lasagne

Name: Potato and Courgette Lasagne
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 large potatoes (about 600 g); 1 (approx. 250 g) Courgette; 200 g Cabanossi; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Garlic clove; 370 g Tomato sauce with herbs; 2 TABLESPOONS Fresh cream; 5 discs Raclette cheese; 7-10 Tbsp Oregano

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 large potatoes (about 600 g)
1 (approx. 250 g) Courgette
200 g Cabanossi
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Garlic clove
370 g Tomato sauce with herbs
2 TABLESPOONS Fresh cream
5 discs Raclette cheese
7-10 Tbsp Oregano

Directions

1
Peel and wash the potatoes. Zucchini clean, wash and halve long ago. Cut potatoes and zucchini into longish slices. Cut cabanossi into equally thick slices. Heat oil in a pan.
2
Fry the potato and zucchini slices one after the other in the pan until golden brown, season with salt and pepper. Fry the cabanossi in the pan on both sides. Peel the garlic and press it through a garlic press.
3
Stir into the tomato sauce. Spread the tomato sauce in the casserole dish and place a layer of potatoes in the dish. Pour a little tomato sauce over the potato slices and place a layer of courgette on top.
4
Cabanossi slices, except for a few for garnishing, spread on top and pour some sauce over it again. Layer the remaining zucchini and potato slices in the same way. Spread crème fraiche on the top layer and cover with the cheese.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Garnish the casserole with oregano and other cabanossi slices.