Potato Lasagna

Potato Lasagna 



Prep Time: 30 Min

Cook Time: 1 Hr 45 Min

1. Place the peeled potatoes in a large sauce pot filled with enough cold water to cover the potatoes. Season liberally with sea salt and set to medium high. Once boiled, continue to boil for 10 minutes. Strain into an ice bath / run under cold water until cool to the touch. Once cooled, use a mandolin to slice the potatoes about 1/8” thick.

 

1. While the pots are boiling, start heating up the EVOO, pepper flakes, and garlic for the sauce on medium heat. Once bubbly, add the chopped onion and a good pinch of sea salt. Stir and cook 5minutes before adding in the tomato paste. Continue to stir and cook another 2 minutes. Pour in the tomatoes and bring to a boil. Once boiled, add the ½ Tsp. sea salt and bunch of fresh basil. Reduce heat to medium low, cover, and simmer 25 minutes. Remove lid and blend using an immersion blender until smooth. Fold in the YVES veggie ground, remove from heat and leave covered until needed.

 

1. Mix everything together for the filling in a large mixing bowl and set aside.

 

                   Grocery List

• 8 – 10 Medium Russet Potatoes, peeled
• Grana Padano for Garnish
• Fresh Parsley for Garnish

                                SAUCE

• 4 Tbsp. EVOO
• 1 Yellow Onion, chopped
• 4 cloves Garlic, crushed & chopped
• 2 Tbsp. Tomato Paste
• 796ml can Plum Tomatoes
• 1 Tsp. Red Pepper Flakes
• ½ Bunch Fresh Basil
• 340g Yves Veggie Ground
• ½ Tsp. + Sea Salt

                               FILLING

• 2x 475g Full Fat Ricotta Cheese
• 2 C Mozzarella, shredded
• 5 cloves Garlic, grated
• 1 Bunch Basil, chopped
• 2 Large Free-Range Eggs
• ½ Tsp. Red Pepper Flakes
• 1 Tsp. Sea Salt
• ¼ Tsp. Ground Nutmeg

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1. Preheat oven to 375

 

1. Begin assembling the lasagna by ladling some sauce into the bottom of a round 3 ½ qt. baking dish. Nestle potato slices into the sauce moving in a circular pattern around the dish, covering the bottom of the dish with minimal overlapping of potatoes. Spread 1/3 of the ricotta filling over the sliced potatoes followed by a ladle of sauce. Continue assembling layers finishing with a layer of potatoes. Dollop sauce along the top layer to finish.

 

1. Cover and bake 55 minutes. Remove cover and continue to bake for 15 minutes until bubbly and potatoes are fork tender. Remove from over and set on to a wire cooling rack.

 

1. Cool 15 minutes before slicing into. Garnish each serving with fresh parsley and grana Padano cheese if desired.