Potato Lasagna
6 servings
105 minutes
Potato lasagna is an unusual variation of the classic Italian dish, adapted to a heartier and rustic style. Instead of pasta, thin slices of potato are used, soaking up the rich flavors of meat, onion, and tomatoes. This dish offers a cozy home aroma, while soy sauce and spices add depth to the flavor. The uniqueness of lasagna is that it is easy to prepare and does not require complex ingredients but remains appetizing and filling. It can be served as a main dish or used as an appetizer at family dinners. Thanks to simmering with a lid, the layers of potato become soft while the meat stays tender and juicy. Adding chili pepper gives it a spicy note, making the taste more vibrant and expressive.
1
Peel the potatoes and slice them into half-centimeter thick rounds.
- Potato: 2 kg
2
Peel the onion and slice it into half rings.
- Onion: 1 kg
3
Cut the meat into pieces (about 50-70 grams). Fry in a pan until cooked. Add salt and pepper. In the same pan (do not drain the meat juice), fry the onion. Add tomatoes to the onion and simmer for 3-4 minutes.
- Beef: 1 kg
- Onion: 1 kg
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Layer in the pan - potatoes, meat, onion+tomato mixture, potatoes (but no more than 4 layers).
- Potato: 2 kg
- Beef: 1 kg
- Onion: 1 kg
- Tomatoes: 2 pieces
5
Pour water into the lasagna halfway. Add soy sauce. Cover the lasagna and simmer for 20-30 minutes until the top layer of potatoes is cooked. Once the potatoes are done, remove the lasagna from heat and let it rest. I recommend adding chili pepper.
- Water: to taste
- Soy sauce: 4 tablespoons
- Chili pepper: to taste