Potato Vegetable Lasagne
easy
105 mins
105 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 40 g Butter or margarine
- 3 packages (200 g each) strained tomato sauce
- 100 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried herbs of Provence
- 600 g Potatoes
- 300 g Carrots
- 375 g Leeks (leek)
- 125 g grated medieval Gouda cheese
- 1-2 TABLESPOONS Breadcrumbs
- 1/2 bunch flat leaf parsley
- 7-10 Tbsp Grease
Directions
- 1
Peel onion and garlic. Chop the onions finely, press the garlic through a garlic press. Heat 15 g fat in a pot. Fry onions and garlic in it until transparent. Add tomato sauce and cream, season with salt, pepper and herbs of Provençe and simmer at low heat for about 5 minutes.
- 2
Peel or clean and wash the potatoes, carrots and leek. Cut leek into fine rings. Slice potatoes and carrots very thinly. Layer potatoes, vegetables and tomato sauce in a large, greased casserole dish. Sprinkle the vegetable layers with a little salt and pepper if necessary. Finish with tomato sauce as the last layer. Sprinkle with cheese and breadcrumbs and spread the remaining fat in flakes on the lasagne. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 50-60 minutes. Wash parsley, dab dry and cut into fine strips.
- 3
Sprinkle the vegetable layers with a little salt and pepper if necessary. Finish with tomato sauce as the last layer. Sprinkle with cheese and breadcrumbs and spread the remaining fat in flakes on the lasagne. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 50-60 minutes. Wash parsley, dab dry and cut into fine strips. Serve the finished lasagne sprinkled with parsley and garnished
Nutrition Facts
420 kcal
31 g
26 g
19 g
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