I do not know if ye will do the same, but when I find a recipe that appeals to the whole family, keep as gold cloth, because there is nothing I like less than seeing someone protest with the daily menu. This mashed potato lasagna is one of those dishes to remember that displease big and small.
Furthermore, it is a way to leverage remains of vegetables left in the refrigerator. Look at the list of ingredients I’ve used, but admits a lot of variations, from mushrooms to zucchini Are you think of any more than you would think well and want to share with us?
Ingredients for 4 people
500 g of ground beef, 5 potatoes, 1 eggplant, 1 onion, 1 green pepper, 1 cup tomato sauce, olive oil, pepper and salt.
Making mashed potato lasagna
We started cooking the peeled and chopped potatoes in salted water for 15 minutes. After the pass through the food mill, we add a drizzle of olive oil and ground black pepper and reserve.
On the other hand, poached in a pan the onion, eggplant and pepper, minced all. Before they begin to brown, add the minced meat and let it cook.
We cover a suitable base for the oven with a layer of mashed potato source, placed above a layer with meat, another with tomato sauce and finished with a layer of mashed potato. Finally, we introduce the source in the oven to broil it.
Preparation time | 1 hour
Difficulty | Easy
Ideally, this recipe for lasagna serve mashed potato fresh from the oven, thus will enjoy a soft interior and a crisp outer layer, but also can prepare in advance and heat it just before taking her to the table.