Description
Potato casserole "A La lasagna" with mushrooms and peas. Invented, prepared, loved it! On your court!!
Ingredients
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Potatoes
1 kg
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Minced meat
200 g
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Mushrooms
150 g
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Green peas
1 handful
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Milk
250 ml
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Butter
25 g
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Flour
25 g
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Parmesan
100 g
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Bread crumbs
100 g
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Onion
1 piece
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Water
1 cup
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Olive oil
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Spices
Cooking
Potato peel, wash, cut into thin slices put in a bowl, sprinkle them with salt, leave for 30 minutes.
In pre-heated with olive oil pan fry the onion. Add the beef and fry, stirring occasionally, about 5 minutes.
To the mince add the mushrooms, peas (not defrosting), salt and pepper. Pour a glass of water, cover and cook on low heat for 15-20 minutes (last 5 minutes without a lid). Water has almost no to stay.
With potatoes drain liquid, rinse, spread on a clean towel, cover with another and leave to dry.
Prepare the Bechamel: in a saucepan slowly melt the butter, remove from heat and add the sifted flour, mix well, crushing all the lumps (I have to be honest, doing this with a mixer), put on fire and, stirring, add a thin stream of milk. Cook over low heat, stirring all the time, to desired consistency. When ready, add salt and nutmeg.
Greased baking pan sprinkle with breadcrumbs and put a layer of potatoes. For potatoes pour the Bechamel, and on top of the sauce: put the stuffing with mushrooms, sprinkle with Parmesan and cover with another layer of potatoes. So continue the layers until filled.
The top layer of lasagna cover with the sauce Bechamel and sprinkle with Parmesan cheese mixed with breadcrumbs. Bake in pre-heated oven for 25-30 minutes at 180 degrees until Golden brown. Sorry, as usual, forgot to take a picture in the cut... :- (
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