Swiss Alpine Lasagne with Potato and Apple

Prep 30 min·Cook 55 min·Total 95 min·4 servings·VEGETARIAN·750 kcal

Swiss alpine lasagne in a dark baking dish from above, golden baked cheese with caramelized onions on top

Ingredients

For the layers

200 gr (7 oz.) lasagne sheets (no precooking needed)
600 gr (1.3 lbs.) starchy potatoes
2-3 apples (tart)
2-3 large onions
2 Tbsp olive oil
2 Tbsp flour
2 Tbsp brown sugar
2 Tbsp balsamic vinegar

For the sauce

500 ml (2 cups) vegetable stock
200 ml (3/4 cup) cream
100 ml (scant 1/2 cup) milk (or plant milk)
2 Tbsp cornstarch
1 garlic clove
1 pinch nutmeg
150 gr (5.3 oz.) grated cheese
salt (to taste)
pepper (to taste)

Equipment: mandoline or vegetable slicer, large frying pan, saucepan, whisk, grater, large baking dish

Instructions

Get everything ready

1.Preheat the oven to 180°C (355°F) conventional heat and grease a large baking dish.
2.Peel the potatoes and slice them paper-thin on the mandoline. Do the same with the apples, removing the cores first.
3.Peel the onions and cut them into rings.

Caramelize the onions

1.Toss the onion rings in the flour. Heat the olive oil in a large frying pan and fry the onions over medium heat until golden brown and soft.
2.Add the brown sugar and the balsamic vinegar and let everything cook for another 3 to 4 minutes until the onions glisten. Set aside.

Make the sauce

1.Stir the cornstarch smooth with the milk. Bring the vegetable stock, the cream and the crushed garlic clove to a boil in a saucepan.
2.Pour in the slaked cornstarch while stirring and simmer the sauce for 2 minutes until it thickens slightly. Season assertively with salt, pepper and nutmeg, it may well taste too strong, because the potatoes and pasta sheets absorb a lot of it while baking.

Layer and bake

1.Pour a little sauce over the base of the dish and lay lasagne sheets on top. Spread potato and apple slices over them, cover with sauce and add some of the caramelized onions.
2.Keep layering until everything is used up. The top layer must be sauce, otherwise the sheets dry out.
3.Scatter the grated cheese over the top and bake the lasagne for 50 to 60 minutes until the surface is golden and a knife tip slides easily through the layers.
4.Let it rest for 10 minutes before cutting, then the layers hold their shape.

Notes

Tip from my kitchen: this lasagne is a Sunday dish, and 750 kcal per serving is the honest figure, not a flattering one. In return you need nothing afterwards but a green salad with a sharp dressing. The onions are worth their full time in the pan, they are the difference between a pleasant potato bake and this dish. If the surface darkens too early, simply lay a sheet of baking paper over it. And do let the lasagne stand for 10 minutes after baking, otherwise the layers slide apart on you.

Nutrition per serving: 750 kcal · 20 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook