The potato and provolone lasagna is a delicious reinterpretation of the classic pasta with potatoes and provolone. I decided to create a Sunday baked pasta dish that encapsulates all the unique goodness of the famous Neapolitan first course.
Once again, I recommend trying the recipe and, as always, I look forward to your feedback on my Instagram@isaporidicasa.
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- Difficulty: Medium
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz lasagna sheets (I use Rana rough sheets)
- 3.3 lbs potatoes
- 14 oz smoked provolone
- 7 oz cooked ham
- 5 oz grated Parmesan cheese
- 1 chopped carrot, celery, and onion
- 1 sprig rosemary
- salt
- pepper
- 3 tbsps extra virgin olive oil
- 1 ladle vegetable broth
- 4.2 cups whole milk
- 3.5 oz butter
- 6 tbsps flour
- salt
- 1 pinch nutmeg
Tools
- 2 Saucepans
- Baking dish
- Cutting board
Steps
Peel the potatoes and cut them into small cubes. In a large pan with high edges, add a drizzle of olive oil and sauté the chopped carrot, celery, and onion. Add the potatoes with the sprig of rosemary and brown, stirring frequently. Then pour in the hot broth and cook until the potatoes are al dente. At the end of cooking, turn off the heat, remove the rosemary sprig, and season with salt and pepper.
Now prepare the béchamel: place the butter in pieces in the saucepan. Turn the heat to low and gradually add the flour.
Stir vigorously until the butter has absorbed the flour and has a brown color.
Add the hot milk at this point and stir with a whisk until you reach a creamy consistency.
Season with a pinch of salt and a few grates of nutmeg
Spread a small ladle of béchamel on the bottom of the baking dish. Lay the lasagna sheets on top
Spread a generous ladle of béchamel over the first layer of lasagna, add the potatoes, the smoked provolone cut into cubes, the cooked ham, and a sprinkle of grated Grana Padano.
Layer until all ingredients are used up
Bake in a preheated oven at 356-392°F, covering the surface of the lasagna with aluminum foil without touching it for 20 minutes, then remove the foil and continue cooking for about 10-15 minutes, until a nice crust forms on the surface. Remove from the oven and let rest for about ten minutes before slicing and serving. Enjoy your meal!
