For the potato lasagna finely grate the raw potatoes with a horseradish grater, squeeze and mix with the egg and spices. Bake potato sheets (Ø 6 – 8 cm, 3 mm thick) in a coated pan with a little oil.
For the vegetable sugo, sauté the finely chopped vegetables with the onion in olive oil, tomato, dust with buckwheat flour, pour in stock, season and simmer for about 10 – 15 minutes.
Prepare a bechamel with butter, flour, milk and spices. Stir 2/3 of the grated Parmesan into the still warm béchamel. Assemble potato leaves with béchamel and sugo alternately to form a tower. Finish the top layer with bechamel.
Sprinkle the potato lasagna with Parmesan and bake in the oven at 170°C for about 10 – 15 minutes.
Preparation Tip:
Serve the potato lasagna with a light garlic sauce and a green salad.
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