Potato Lasagna

For the potato lasagna, first for the ragù in a pan, finely chopped celery, carrots, onion, parsley, sliced mushrooms and sliced clove of garlic fry in olive oil without browning strongly.

Deglaze with red wine, let wine boil away. Add peeled tomatoes and bay leaf, sugar, Kotányi VEGGY Classic. Add salt as needed. Cook the sauce for at least 1 hour with lid. Then cover and cook without lid until the sauce thickens a little.

For the bechamel sauce in a saucepan, melt the butter. Add wheat flour and continue cooking on medium heat. Do not brown the flour-butter mixture.

Slowly, little by little, pour milk to flour-butter mixture and whisk well.

When all the milk is in the sauce, continue to stir and cook until the sauce has thickened. If the sauce is too thick, add a little milk. Constant stirring prevents burning. Season with salt and freshly grated nutmeg.

For the lasagna sheets, peel the potatoes. Cut into 3 mm thin slices. Season potatoes with Kotányi VEGGY Classic and drizzle with olive oil.

Preheat the oven to 180 °C hot air.

Coat a small oven dish, about 17 x 26 cm, with olive oil. Cover the bottom with the potato slices. Pour the ragù on top of the potato slices. Repeat the process several times until all the ingredients are used. The last layer should be grated parmesan.

Bake in the oven for 20 bi

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