Vegetarian Potato Lasagna

The ultimate comfort food

Hot, melty, cheesy and potato-y vegetarian lasagna

 Perfect for these cold winter days

Happy New Year everyone!
I hope your holidays were relaxing, fun-filled, and as delicious as mine. If you follow me on Instagram (DO YOU?!? ... if not, you better click here  now!), you might know I went back home to Venezia, Italy visiting family, eating lots of great food, and skiing up in the mountains. As usual, I had an amazing time. Here is a photo summary that says it all :)

I'm now back, recharged, and ready for a new year filled with delicious dishes and exciting new recipes.
So, let's get started!

Chilly and rainy days are perfect for baking, especially when we are talking about a light, vegetarian and deliciously wholesome lasagna stuffed with tender potatoes, sauteed mushrooms and delicate besciamella sauce. And let's not forget: lots of cheese!

Who says that you can't use potatoes as the perfect pasta alternative?!? Potatoes are a great and versatile ingredient. Fat free, gluten free, sodium free and cholesterol free. And so delicious in here.

Start this recipe by boiling the potatoes before baking which makes the job super-fast without losing much of the flavor. Saute' the mushrooms with a bit of garlic and fresh, chopped Italian parsley. And prepare a creamy white sauce, just as you would for a regular lasagna. Layer the ingredients in individual baking dishes (or one bigger dish), and throw them in the oven.
This step-by-step recipe will show how easy it is to make.

Buon appetito! 

YIELD

Makes 4 servings

INGREDIENTS:

• 2 large potatoes (about 10 oz, 300 gr each potato)
• 1 tablespoon of olive oil
• 12 oz (340 gr) of  mushrooms
• 1 garlic clove
• 1 tablespoon of chopped parsley
• 1 cup (120 gr) of shredded cheese (I used mozzarella)
• 4 tablespoons of parmesan cheese
• salt
1. For the besciamella sauce (white sauce):
• 2 cups (475 ml) of milk
• 2 oz (55 gr) of butter (half stick)
• 1/3 cup (50 gr) of all-purpose flour 
• about half teaspoon of salt
3. 
   
4. PREPARATION:

1. Wash, peel and cut the potatoes in 1/3 inch (1 cm) thick slices.

Place them in a pan and cover with cold water. Add salt, and bring to a slow boil. Cook for about 10 to 12 minutes total, until mostly soft. Drain and set aside.

2. While the potatoes cook, prepare the mushrooms.

In a large skillet, saute' one garlic clove (crushed or minced) with one tablespoon of olive oil. 

Add the mushrooms, washed and cut in pieces. Cook for about 10 minutes.

Add one tablespoon of chopped Italian parsley. Mix and set aside.

3. Prepare the besciamella (white) sauce using the ingredients listed above, and following this recipe.

4. Arrange the ingredients in a baking dish. I used 4 individual oven-safe 12 oz (350 ml) dishes.

Start with a thin layer of besciamella sauce. Top with potatoes (I only fit two slices per layer per dish)

Add a layer of mushrooms (1/4 of what you have for each dish)

Some shredded mozzarella (or other) cheese.

Some more besciamella sauce. 

   And repeat with just one layer of potatoes, mozzarella cheese and besciamella sauce.

Top with a fourth of the parmesan cheese, and bake at 375° F (190° C) for about 15 minutes until the cheese is melted and the top is golden.

Serve hot and melty!

Enjoy :)