Potato Lasagna

For the potato lasagna, boil the potatoes until soft, peel and slice. Finely chop the onion and garlic, chop the carrots, dice the bell bell pepper. Cut out the chard stems and chop them, chop the leaves into strips.

Saute the onions, garlic, chard stem cubes and carrots, stir in tomato paste and paprika powder. Add the mince and stir well until cooked.

Add the bell bell pepper and chard leaf strips and stir until the chard has collapsed. Season with salt and pepper.

Mix the whipped cream with the egg and stir in salt, pepper and parsley. Now alternate layers of potatoes, minced vegetable mixture and glaze in a baking dish.

Finish with potatoes and sprinkle them with the grated cheese. Bake the potato lasagna in the oven at 180° for about 15 minutes.

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