Potato Lasagne

Steps

1. 1Brown the ground beef

   Heat a large pan over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned all over.

   Ground beef
2. 2Sauté the vegetables

   Add diced carrots, diced red bell pepper, diced onion, and a bay leaf to the pan with the beef. Sauté until the vegetables soften and become fragrant.

   Chop the vegetables evenly so they cook at the same rate.

   CarrotBell pepperOnionBay leaf
3. 3Slice the potatoes

   Peel and slice the potatoes into thin, even rounds (about 3-5 mm thick).

   Use a mandoline for consistent thickness if you have one.

   Potato
4. 4Prepare the béchamel

   In a separate saucepan, prepare the béchamel sauce until smooth and thick.

   You can make a classic béchamel with butter, flour, and milk, or use a store-bought version.

   Béchamel sauce
5. 5Assemble the layers

   In a greased baking dish, spread the beef and vegetable mixture evenly on the bottom. Arrange the sliced potatoes on top in a single overlapping layer. Pour the béchamel sauce over the potatoes, spreading it evenly to cover. Top with shredded cheese.

   Ground beefCarrotBell pepperOnionPotatoBéchamel sauceCheese
6. 6Bake until golden45 min

   Bake in a preheated oven at 220°C (425°F) until the top is golden and bubbling.

   Check at 40 minutes; if the top browns too quickly, cover loosely with foil.

7. 7Garnish and serve

   Remove from the oven, season with black pepper and salt to taste, and garnish with chopped fresh parsley. Let rest for a few minutes, then slice and serve.

   Letting the lasagne rest helps the layers set for cleaner slices.

   Black pepperSaltParsley