Potato, Meat, and Melting Béchamel Lasagna 
Preparation time: 25 min Cooking time: 50 min
Serves 6
Ingredients
1.2 kg firm-fleshed potatoes
500 g minced beef
1 yellow onion
2 garlic cloves
60 g unsalted butter
60 g flour
70 cl whole milk
200 g grated mozzarella cheese
100 g grated Parmesan cheese
2 tbsp. 1 tbsp olive oil
1 pinch nutmeg
Salt and freshly ground pepper
A few sprigs of fresh flat-leaf parsley
Step-by-step preparation
1. Prepare the potatoes
Peel the potatoes, then slice them into thin slices of about 3 mm using a mandolin or a sharp knife. Do not wash them to retain the starch, which will help bind everything together. Set aside.
2. Brown the meat
In a large skillet, heat the olive oil. Add the finely chopped onion and chopped garlic cloves. Let it brown for 3 minutes, then add the ground meat. Season with salt and pepper, and cook over medium heat for 8 to 10 minutes, until the juices have completely evaporated.
3. Prepare the homemade béchamel sauce
In a saucepan, melt the butter. Add the flour all at once and mix with a whisk for 1 minute. Gradually pour in the milk, whisking constantly to avoid lumps. Let thicken over medium heat for 5 minutes. Season with salt, pepper, and a pinch of nutmeg. Set aside.
4. Assemble the lasagna
Preheat the oven to 180°C (fan-assisted).
In a greased glass baking dish, spread a thin layer of béchamel sauce. Arrange a first layer of potato slices, then a layer of meat, a layer of béchamel sauce, and a little mozzarella. Repeat this process, layering the sauce until all the ingredients are used. Finish with a generous layer of béchamel sauce and sprinkle with Parmesan.
5. Bake
Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 15 minutes to brown the top.
6. Serve
Let stand for 5 minutes before cutting. Sprinkle with chopped parsley just before serving for a touch of freshness.
Practical tips
Use Charlotte or Belle de Fontenay potatoes for a perfect consistency when cooked.
You can add a dash of crème fraîche to the béchamel sauce for extra creaminess.
For an even more indulgent version, combine mozzarella and grated Emmental cheese.
Storage
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Store for up to 2 months. Reheat at 160°C, covered, for 30 minutes.
Potato, Meat, and Melting Béchamel Lasagna
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