Tomato-Potato-Lasagne

Name: Tomato-Potato-Lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 1 Onion; 2 TABLESPOONS Olive oil; 1 package (300 g) frozen spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Tomatoes; 30 g Butter or margarine; 30 g Flour; 1/4 l Tomato juice; 1/4 l Milk; 7-10 Tbsp grated nutmeg; 100 g Provolone cheese; 7-10 Tbsp Basil leaves

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
1 Onion
2 TABLESPOONS Olive oil
1 package (300 g) frozen spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Tomatoes
30 g Butter or margarine
30 g Flour
1/4 l Tomato juice
1/4 l Milk
7-10 Tbsp grated nutmeg
100 g Provolone cheese
7-10 Tbsp Basil leaves

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Quench potatoes cold, peel and let them cool down. Peel and chop onion. Fry in hot oil until translucent. Add spinach and defrost at low heat while stirring occasionally. Season with salt and pepper.
2
Wash, clean and slice the tomatoes. Melt fat, add flour and sweat briefly while stirring. Add tomato juice and milk bit by bit. Season with salt, pepper and nutmeg. Grate cheese. Cut potatoes into slices. Layer potatoes and spinach in an ovenproof dish. Sprinkle individual layers with 2/3 of the cheese, season with salt and pepper. Add some sauce to each layer. Cover the casserole with tomato slices. Spread the rest of the cheese on top.
3
Cut potatoes into slices. Layer potatoes and spinach in an ovenproof dish. Sprinkle individual layers with 2/3 of the cheese, season with salt and pepper. Add some sauce to each layer. Cover the casserole with tomato slices. Spread the rest of the cheese on top. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-45 minutes. Garnish with basil leaves as desired