- 5 potatoes – peeled
- 2 teaspoon salt
- 1 teaspoon pepper
- 8 slices ham
- 7 slices mozzarella cheese
- 5 slices bacon, cooked and crumbled
- 1/4 cup (10 g) fresh parsley, chopped
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (235 mL) heavy cream
- 2 Eggs
Who would not like a dish as good as potato lasagna, the delicious Italian dish? Potatoes, cheese, and pasta are three things every foodie loves and when all three come together, it’s something to literally die for.
Go through the recipe here to cook a delicious batch of potato lasagna and sail through the sea of flavors.
Potatoes and pasta on their own are healthy foods because of several nutrients and minerals that they have. When worked as a combo, the two give you everything you need to go by a hectic day. Just make sure to eat them in moderation.
How to Make Potato Lasagna
It was in the region of modern-day Southern Peru and extreme northwest of Bolivia that the potato was first introduced between 8000 and 5000 B.C.
The Spanish Conquistadors conquered Peru in 1536 and discovered different flavors of the potato. Potatoes were then also carried to Europe where they became even more famous. It wasn’t in moments that potato became known globally; in fact, it took about four decades for it to spread completely to Europe only.
The first indication of the conventional Italian cuisine i.e. pasta comes from 1154 in Sicily. Since then, more than 300 types of pasta with surpassing 1300 names have been recognized.
Although there are several theories regarding the origin of pasta, the first reliable information regarding pasta dates back to the 13th or 14th century.
It is believed that the initial pasta machines were manufactured in the 1600s in Italy. The equipment stretched to other areas such as Genoa, Apulia, Brindisi, Bari, and Tuscany soon. A business called Buitoni Company in Sansepolcro, Tuscany became the champion and was referred to as the best pasta manufacturers on the planet by 1867.