Lasagna with Potatoes and Basil Sauce

 Ingredients: Sheets: 200g flour, 2 eggs, 1-2 tablespoons of oil, salt. Sauce: 750ml vegetable broth (in which I boiled the potatoes and beet greens), 2 tablespoons of flour, about 1 tablespoon heaped of butter, basil leaves. Filling: boiled potatoes (3 large), a handful of beet greens (can be replaced with spinach), a little mozzarella diced.

This velvety lasagna recipe is a true culinary delight, perfect for impressing family and friends. We start by preparing the lasagna sheets, which need to be extremely thin, almost like a hair strand. This will allow them to soak perfectly in the delicious velouté we will create. Using a large tray, we roll out the dough to the last setting of the pasta machine, ensuring the sheets are even and fine.

For our velouté, we skip the milk and opt for a vegetable broth, which will add a deep flavor to the dish. In a pot, we melt the butter, then add the flour, mixing well to obtain a smooth paste. Once the flour is incorporated, we pour in the vegetable broth, continuously whisking. It is important to ensure that we do not let the mixture boil too much, but just until it starts to simmer. This velouté should be thinner than usual, to help soften the lasagna sheets.

To add an extra layer of flavor, we incorporate fresh basil leaves into the velouté, tearing and finely chopping them. This ingredient will give the dish a fresh and vibrant note.

The filling is simple but full of flavor. We use large potatoes, being careful to boil them until soft, then chop them finely. We add a handful of Swiss chard, which can be replaced with spinach if you prefer. For a touch of creaminess, we cut mozzarella into cubes.

Now, let’s assemble the lasagna. We start by greasing the tray with a drizzle of oil, followed by a ladle of velouté. We place a layer of lasagna sheets, then add a mixture of potatoes and chard, followed by a layer of mozzarella. We continue to alternate layers: lasagna sheets, filling, velouté, until we finish the ingredients, ending with a final layer of sheets and a generous layer of velouté, topped with mozzarella.

We preheat the oven to a medium temperature and place the tray inside, covering it with foil to bake evenly. After about 20-30 minutes, we remove the foil and let the lasagna gratin for the last 10-15 minutes. Once it is golden and appetizing, we take it out of the oven and let it cool for 10-15 minutes before cutting. This waiting time will make portioning easier and allow the flavors to settle. Enjoy this delicious lasagna, full of flavors and textures, which will bring a smile to everyone’s faces!

 Tags:  eggs greenery potatoes unt flour oil vegetarian recipes