Potato and spinach lasagne with ham
easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp - 1 kg potatoes
- 7-10 Tbsp - 2 medium sized onions
- 7-10 Tbsp - 1 garlic clove
- 7-10 Tbsp - 1-2 tablespoons of oil
- 7-10 Tbsp - 500 g frozen leaf spinach
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - Nutmeg
- 7-10 Tbsp - 200 g cooked ham
- 7-10 Tbsp - 4-5 tomatoes (about 350 g)
- 7-10 Tbsp - 60 g butter/margarine
- 7-10 Tbsp - 60 g flour
- 7-10 Tbsp - 1⁄2 l Milk
- 7-10 Tbsp - 3-4 tsp broth
- 7-10 Tbsp - 2 egg yolks
- 7-10 Tbsp - 200 g Gouda (piece)
Directions
- 1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool down.
- 2
Peel and chop the onions and garlic. Sauté garlic and half onions in hot oil. Add spinach and 5-6 tablespoons of water. Cover and simmer until defrosted. Drain and season.
- 3
Finely dice the ham. Wash the tomatoes. Tomatoes.
- 4
and cut the potatoes into slices.
- 5
Fry the rest of the onions in hot fat. Add flour and sweat. 1⁄2 Stir in l water, milk and stock, bring to the boil. Simmer sauce for about 5 minutes. Whisk egg yolk and some hot sauce and stir into the sauce (do not boil any more!).
- 6
Grate cheese, stir in half. Season to taste.
- 7
Spread a thin layer of sauce in a greased casserole dish. Potatoes, ham,.
- 8
Alternately layer spinach and tomatoes with some sauce. Finish with sauce and remaining cheese. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes.
Nutrition Facts
500 kcal
39 g
25 g
27 g
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