Potato-Schnitzel-Lasagne

Name: Potato-Schnitzel-Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Potatoes; 300 g frozen spinach; 1 red pepper; 4 (150 g each) thin escalopes of pork; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Butter or margarine; 50 g Flour; 1/2 l Milk; 7-10 Tbsp grated nutmeg; 100 g grated parmesan cheese; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Potatoes
300 g frozen spinach
1 red pepper
4 (150 g each) thin escalopes of pork
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Butter or margarine
50 g Flour
1/2 l Milk
7-10 Tbsp grated nutmeg
100 g grated parmesan cheese
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Defrost spinach in a sieve. Clean and wash the peppers and cut them into thin rings.
2
Wash the meat, dab dry. Heat oil in a pan. Brown the meat on both sides. Remove and season with salt and pepper. Melt the fat in a saucepan. Sauté flour in it.
3
Add milk while stirring, bring to the boil and season with salt, pepper and nutmeg. Cut potatoes into thin slices. Grease a large casserole dish. Add some sauce. Then alternately layer potatoes, peppers, spinach, sauce and meat.
4
Add another layer of spinach, peppers, sauce, potatoes and gravy. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for about 40 minutes. Sprinkle Parmesan cheese over the casserole 10 minutes before the end of the baking time.
5
Garnish with parsley.