2020-08-13 / test@t

Lasagne with pork and potatoes

The combination of pasta and potatoes is not very common here, which cannot be said about Italians. They easily mix pasta with potatoes, be it soup, pasta sauce, or lasagne. This combination is especially typical for Roman cuisine.

Lasagne with pork and potatoes
  • 400 g lasagna sheets
  • 1.3 l béchamel sauce
  • 5-6 medium potatoes
  • 600 g pork (ham)
  • 250 g mozzarella
  • 3 st. l. grated parmesan
  • 2 cloves of garlic
  • 10 chives feathers
  • 3 sprigs of parsley, basil, marjoram and cilantro
  • 1 teaspoon ground sweet paprika
  • 1 tsp. dried oregano
  • 1 small sprig of rosemary
  • salt, freshly ground black pepper


Step 1
Wash the potatoes well and boil them in salted water until tender. Make sure that the potatoes are not boiled. Pour cold water over potatoes and cool slightly.
Step 2
Peel the potatoes and cut into 5mm circles.
Step 3
Pass the pork through a fine grinder. Chop chives and garlic finely, chop herbs and mix with minced meat. Add dried oregano, paprika, salt and pepper.
Step 4
Cut the mozzarella into circles. Chop the rosemary leaves finely.
Step 5
Place some béchamel sauce on the bottom of the rectangular shape, then a layer of lasagna sheets. Grease the sheets with the béchamel sauce again, put a thin layer of minced meat, a layer of potatoes on it, sprinkle with rosemary and put the mozzarella. Repeat layers until you run out of ingredients. The last layer should be lasagna sheets, greased with sauce and sprinkled with parmesan.
Step 6
Place the lasagne in the oven at 175 ° C and bake for 1 hour. If the top is very browned, cover the lasagne with foil. Remove the lasagna from the oven, let cool slightly and serve.
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