Potato Lasagna

For the “lasagne sheets” finely grate raw potatoes, wrap in a tea towel and squeeze well.

Mix in the egg and season with salt, pepper and nutmeg.

Form a few millimeters thin pancakes from the mixture and fry in a coated pan without fat on both sides until light brown.

Preheat oven to 180°C.

For the vegetable sauce, finely dice all vegetables. Heat canola oil in a coated pan and sauté the onion cubes until translucent.

Add the remaining vegetables and sauté briefly. Add tomato paste, dust with flour and pour in vegetable stock.

Add spices and cook vegetables covered for about 5 minutes until firm to the bite.

In the meantime, for the béchamel sauce, sweat spelt flour in a pan until light brown without adding fat. Pour in skim milk and whisk to a creamy sauce.

Season to taste with salt, pepper and nutmeg.

Coarsely grate mozzarella.

In a coated baking dish, fill layers of potato leaves, vegetable sugo and bechamel sauce, finishing with bechamel sauce.

Spread grated mozzarella on top and bake the potato lasagna in the preheated oven for about 15-20 minutes until golden brown.

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