Potato and Spinach Lasagna
Sliced potatoes stand in for pasta between layers of wilted spinach and a cheese sauce, baked under gouda and pine nuts.
Ingredients15
- Potatoes, Waxy2 kg
- Spinach, Fresh2 kg
- Onions3 Stück
- Garlic Cloves2 Stück
- Butter90 g
- Salt1 Prise
- Pepper1 Prise
- Nutmeg1 Prise
- All-Purpose Flour60 g
- Vegetable Broth500 ml
- Milk525 ml
- Gouda150 g
- Parmesan75 g
- Egg Yolks2 Stück
- Pine Nuts40 g
Instructions
- 1
Cook the potatoes in boiling water, peel them and cut them into even slices once they have cooled.
- 2
Dice the onions and garlic fine, sweat them in butter until translucent and wilt the dripping-wet spinach into the pan in batches.
- 3
For the bechamel, start a roux and bring it up to a boil with the broth and milk, stirring, until the sauce thickens.
- 4
Melt half the cheese into the sauce, season it with nutmeg and stir in the egg yolk and milk mixture for a velvety texture.
- 5
Heat the oven to 350 °F. Layer the potatoes, spinach and sauce in a baking dish, scatter the rest of the cheese and the pine nuts over the top and bake for 45 minutes.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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