First of all, prepare the Bolognese sauce: fry the chopped herbs (onion, carrot, celery) with a little oil, then add the minced meat and add the wine.
Add also the puree, salt and cook over low heat for 45 minutes.
Meanwhile boil the potatoes for about 35 minutes, drain and peel them.
Crush the potatoes and let them cool, then prepare the béchamel.
Put the flour, eggs and salt in a bowl, then add the potatoes and knead until you get a homogeneous dough.
Roll out the dough into a thin sheet, about half a cm, then make rectangles, as if you were making normal lasagna.
Cover with a clean cloth, so as not to let them dry too much.
Then start assembling the potato lasagna.
Grease the bottom and sides of a baking dish with a little oil and add the first layer of lasagna.
Season with béchamel, ragù, mozzarella and a little Parmesan and pass to the second layer.
Continue to compose layers until all the ingredients are used up, then finish with potato puff, béchamel and plenty of Parmesan.
Cook for about 25 minutes or until golden brown in a convection oven preheated to 200 ° C for about 25-30 minutes.
The potato lasagna is ready, let it cool slightly and serve.
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