Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 large Rooster potatoes (approximately 550g) finely sliced lengthways
  • 1 tin chopped tomatoes (400g)
  • 1 red onion, peeled and chopped
  • 1 small carrot, chopped
  • 1 stick celery, chopped
  • 1 teasp. garlic paste
  • 2 teasp. smoked paprika
  • 2 teasp. dried oregano
  • 50g butter
  • 50g flour
  • 300ml skimmed milk
  • 1 fresh bay leaf
  • A grinding of nutmeg
  • 500g leftover cooked roast pork shoulder, shredded
  • Grated Parmesan to top
  • Salt and freshly ground black pepper
  • Savoy cabbage, shredded
EUPOTATOES27699 5 website 820x480 recipes 4
Cooking time: 40 MIN
  1. Heat the oven to Gas Mark 6, 200°C (400°F).
  2. Blend together the tomato, onion, carrot and celery with the garlic, paprika, oregano, some salt and pepper. Transfer to a pan and bring to the boil, then simmer for a couple of minutes while you make the bechamel.
  3. Melt the butter in a pan and whisk in the flour. Season and gradually whisk in the milk on a gentle heat. Add the bay leaf and nutmeg and cook for a few minutes until it thickens.
  4. Line the bottom of a lasagne dish with a layer of potatoes followed by half the pork and half the tomato sauce. Top with some bechamel and repeat with another layer. Finish with a layer of potatoes and bechamel topped with a good grating of Parmesan.
  5. Bake in the oven for half an hour until golden on top.
  6. Serve with buttered, shredded savoy cabbage.

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