Potato Lasagna with Mushroom and Tomato Layers

60—90 Min

Lasagna is a firm favorite among children. With its tomato sauce, creamy béchamel and, of course, lots of Parmesan, you can definitely see why! This variation on the classic is entirely meat free, but is packed full of vegetables. The delicious potato lasagna is seasoned perfectly with our Veggy Classic mix.

Ingredients 6 Portions

Preparation

  1. 1

    To make the ragu: Finely chop the celery. Peel and slice the carrots, onions and garlic. Finely chop the parsley. Slice the mushrooms. Heat the oil in a pan and fry the vegetables until golden brown.

  2. 2

    Deglaze the pan with red wine and cook it off. Add the skinned tomatoes, bay leaf, sugar and Veggy Classic mix. Add salt to taste. Cover the sauce and leave to simmer over a medium heat for one hour. Then remove the lid and simmer until the sauce thickens.

  3. 3

    To make the béchamel sauce: Melt the butter in a pan. Add the wheat flour and continue to cook over a medium heat. Do not allow the flour and butter to go brown.

  4. 4

    Gradually pour milk into the flour and butter and mix well with a whisk.

  5. 5

    When all the milk has been added to the sauce, continue to stir and cook until the sauce has thickened. If the sauce is too thick, add a little more milk. Stir constantly to prevent the mixture burning. Season with sea salt and ground nutmeg.

  6. 6

    To make the lasagna sheets: Peel the potatoes and cut into 3-mm-thick slices. Season the potatoes with Veggy Classic seasoning mix and drizzle with the olive oil.

  7. 7

    Preheat the oven to 180°C (356°F).

  8. 8

    Coat a small oven dish, approx. 17 x 26 cm, with olive oil. Layer the potato discs on the bottom. Layer the ragu on top of the potato discs. Repeat this process several times until all the ingredients have been used up. Top with the grated Parmesan.

  9. 9

    Bake in the oven for 20 to 30 minutes until the potato lasagna is golden brown and the potatoes are soft. Serve on plates or in small oven dishes and enjoy.