Potato lasagne with spinach, cooked ham and béchamel sauce

Name: Potato lasagne with spinach, cooked ham and béchamel sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 kg waxy potatoes; 50 g Butter or margarine; 50 g Flour; 3/4 l Milk; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g Spinach; 350 g Tomatoes; 1 package (200 g) sliced boiled ham; 50 g medieval Gouda cheese; 7-10 Tbsp Marjoram

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 kg waxy potatoes
50 g Butter or margarine
50 g Flour
3/4 l Milk
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g Spinach
350 g Tomatoes
1 package (200 g) sliced boiled ham
50 g medieval Gouda cheese
7-10 Tbsp Marjoram

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes, drain, rinse and peel. Let the potatoes cool down and cut into slices. Melt the fat in a pot. Sweat flour in it and add milk while stirring. Add stock and bring to the boil.
2
Season with salt, pepper and nutmeg. Clean and wash the spinach and let it collapse briefly in boiling salted water. Pour onto a sieve and drain. Clean, wash and cut the tomatoes into thick slices. Grease a large ovenproof casserole dish. Put some béchamel sauce in the dish. Place a layer of potatoes on top. Then a layer of spinach, potatoes, tomatoes and ham and again potatoes. Pour some sauce over each layer. Pour the rest of the sauce over it.
3
Place a layer of potatoes on top. Then a layer of spinach, potatoes, tomatoes and ham and again potatoes. Pour some sauce over each layer. Pour the rest of the sauce over it. Grate cheese finely and sprinkle over potato lasagne. Sprinkle with marjoram. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40 minutes