Potato lasagna: the recipe with onion, rosemary and peeled tomatoes

A light, fat-free dish. Bake in the oven for 40 to 50 minutes. Serve hot.

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potato lasagna

Preparation time: 20 minutes

Cooking time: 50 minutes

difficulty: medium-low

POTATO LASAGNE RECIPE

Real lasagne. Only with less fat and therefore lighter. A fantastic vegetarian recipe, to bring a very original dish to the table: potato lasagna.

ALSO READ: Potato recipes, many original and tasty preparations, from appetizers to desserts

INGREDIENTS (For 6 people)

  • 600 gr potatoes
  • 1 onion
  • ½ leek
  • 1 carrot
  • 1 sprig of rosemary
  • 100 g of cabbage
  • 1 can of peeled tomatoes
  • 400g of soy bechamel sauce
  • 4 C of sesame
  • 2 tbsp nutritional yeast
  • 4 C of oil
  • Salt and chili pepper

Preparation

  • Toasted the sesame and leave it aside.
  • Brushed le potatoes and steam them whole for just under 10 minutes. Meanwhile, finely chop the leek, carrot, rosemary, and onion.
  • Do them Soften in a pan with a little water. After 5-8 minutes, add salt and the shredded cabbage.
  • Wait the same amount of time before adding the chopped tomatoes and chilli pepper.
  • Bake the sauce partially covered for 10-15 minutes, until it is thick enough. When the potatoes When they are lukewarm, peel them and cut them lengthwise into thick slices.
  • Put it away one layer on a baking tray lined with baking paper.
  • Cover it up with a little sauce and béchamel, sprinkled with oil.
  • Continue continue until the ingredients run out.
  • Grind the sesame seeds, mix them with the yeast and sprinkle them on the surface.
  • Bake the lasagna at 190° for about 40-50 minutes.
  • Serve them hot.

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