Potato Lasagne

Method

1. 01
   Step 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. 02
   Step 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.

   Note

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

   CarrotBell pepperOnionBay leaf
3. 03
   Step 3Slice the potatoes

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

   Note

   Use a mandoline for consistent thickness if you have one.

   Potato
4. 04
   Step 4Prepare the béchamel

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

   Note

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

   Béchamel sauce
5. 05
   Step 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. 06
   Step 6Bake until golden45 min

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

   Note

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

7. 07
   Step 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.

   Note

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

   Black pepperSaltParsley