Potato Lasagna with Béchamel Sauce

Name: Potato Lasagna with Béchamel Sauce
Total time: 70 min
Yield: 4 people
Ingredients: 1.1 lb Ground meat; 1.75 lb Potatoes; 2 count Onions; 2 tbsp Tomato paste; 17 oz Tomato purée; 1 cup Frozen vegetables; 0.85 cup Cream; 2 tbsp Butter; 3 tbsp Flour; 4.4 oz Mozzarella; 1 cup Grated cheese

Gluten-FreeHigh ProteinBakingDinnerComfort FoodGerman

Medium

70min

820kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty twist on lasagna using thin potato slices instead of noodles, layered with a savory meat sauce and a creamy Béchamel-cream sauce.

This Potato Lasagna with Béchamel Sauce is the ultimate comfort food version of the Italian classic. By ditching traditional lasagna sheets in this recipe and using thinly sliced potatoes instead, the dish gains a particularly hearty and rustic note. The combination of seasoned ground meat, aromatic tomato purée, and a homemade Béchamel sauce based on flour and cream ensures incomparable creaminess. Why does this recipe work so well? The potatoes absorb the flavor of the meat sauce wonderfully, while the Béchamel sauce binds everything together. By adding frozen vegetables, we bring additional texture and nutrients to the sauce. A key tip for the perfect Potato Lasagna with Béchamel Sauce: Slice the potatoes very thinly so they cook evenly in the oven and reach the perfect consistency. The topping of melted mozzarella and grated cheese creates a golden-brown crust that crunches with every bite. This recipe is ideal for a cozy family dinner or when you want to surprise guests with a creative twist on a classic.

Ingredients

500 g Ground meat (about 2 cups)
800 g Potatoes (about 5-6 medium potatoes)
2 pcs Onions
2 tbsp Tomato paste
500 ml Tomato purée (about 2 cups)
150 g Frozen vegetables (about 1 cup)
200 ml Cream (1 container)
30 g Butter (about 2 tbsp)
30 g Flour (about 3 tbsp)
125 g Mozzarella (1 ball)
100 g Grated cheese (about 1 cup)

Instructions

1
Preheat the oven to 200°C (400°F) top/bottom heat.
2
Peel the potatoes and cut them into very fine slices (approx. 2mm). Set aside.
3
Finely dice the onions and sauté in a pan with a little oil until translucent. Add the ground meat and fry until crumbly.
4
Stir in the tomato paste, roast briefly, and then mix in the frozen vegetables.
5
Deglaze with the tomato purée, season with salt, pepper, and Italian herbs, and let simmer for about 10 minutes.
6
For the Béchamel sauce, melt the butter in a small pot. Stir in the flour and sauté briefly (do not let it turn brown).
7
Slowly pour in the cream and about 150ml of water (or milk) while stirring constantly until a creamy sauce forms. Season to taste with salt, pepper, and nutmeg.
8
Start in the casserole dish with a thin layer of meat sauce. Place a layer of potatoes on top.
9
Distribute meat sauce, Béchamel sauce, and a layer of potatoes alternately.
10
The last layer should be potatoes, generously spread with the remaining Béchamel sauce.
11
Tear the mozzarella into small pieces and distribute it along with the grated cheese on top.
12
Bake in the oven for approx. 40–45 minutes until the potatoes are soft (test with a knife) and the cheese is golden brown.
13
Let the lasagna rest for 10 minutes before serving so it is easier to cut.

Chef's Tips

•If you have a mandoline slicer, use it for the potatoes – the more even the slices, the better the lasagna cooks.
•If the surface gets too dark before the potatoes are soft, cover the dish with some aluminum foil.
•The Béchamel sauce should be rather thick so that the lasagna remains stable when cut.

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