Potato Lasagna with Leek
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g jacket potato (s), cooked
- 2 leeks
- 3 tablespoon oil
- 1 onion (s)
- 1 clove garlic
- 500 g minced meat, mixed
- oregano
- salt
- pepper
- 1 tablespoon tomato paste
- 400 g tomato (s). chopped up, out the can
- 150 g sour cream
- 100 ml cream
- 100 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into slices. Rinse off the leek, clean and cut diagonally into approx. 1 cm thick rings. Sauté in 1 tablespoon of oil until firm to the bite and then allow to cool.
- Peel the onion and garlic, dice finely and sweat in 2 tablespoons of heated oil until golden. Add the minced meat, fry until crumbly and season with oregano, salt and pepper. Add tomato paste and chopped tomatoes, let everything reduce a little. Whisk the sour cream with the cream, season well with salt and pepper.
- Preheat the oven to 180 ° C top / bottom heat (convection: 160 ° C). Grease a baking dish.
- Fill the leek rings into the baking dish and distribute the minced meat mixture on top. Layer the potato slices on top like a roof tile. Pour the sour cream over the lasagne, sprinkle with the cheese and bake in the oven for about 45 minutes.
- Serve immediately.
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