這是一款口感和普通千層面（lasagna）很不一樣的，沒有面的千層「面」。
考慮到大家沒事不會買千層面備著，於是用家裡更常見的土豆代替了千層面，事實證明，沒有真正的面，也可以帶來意面的滿足感的。
這是層層疊加起來的美味，每一層都帶有濃濃的肉醬香味、來自白醬的奶香味以及拉絲的奶酪，美味而飽腹。而且，它看起來很高級呀！做起來不難，還等什麼呢？是時候秀秀廚藝了
I am a big fan of lasagna. Each bite of this pasta dish is happiness made of layers of sauces and ingredients, it's so flavorful and hearty. This time I am too lazy to cook the lasagna pasta, instead, I replaced it with potato. This new version of lasagna tastes very different from a regular lasagna, but it's nevertheless filling and scrumptious. You won't be disappointed.
Béchamel sauce白醬
麵粉、黃油 各15克
牛奶 110毫升
黑胡椒粉 適量
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土豆（去皮） 250克
牛肉肉末 180克
洋蔥 100克
蒜瓣 2瓣
紅酒 1-2湯匙
高湯 100毫升
番茄膏（tomato paste） 50克
義大利香料（Italian seasoning） 1茶匙
馬蘇裡拉芝士 隨你
For Béchamel sauce:
15g each butter, flour
110ml milk
ground black pepper to taste
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250g potato (peeled)
180g ground beef
100g onion
2 garlic cloves
1-2 tbs red wine
100ml stock
50g tomato paste
1tsb Italian seasoning
mozzarella cheese
NOTES:
番茄膏不是番茄醬，是沒有任何調味品的純番茄去皮打碎脫水製成的膏狀物哦
先製作白醬：中小火融化黃油，加入麵粉，炒一兩分鐘麵糊變金黃。加入牛奶，邊加邊用打蛋器或者刮刀攪拌，直到液體變成類似沙拉醬的形態，加少許黑胡椒粉。盛出待用。
To make the Béchamel sauce: Melt butter over medium-low heat. Add flour, stir constantly until mixture turns into a paste, about 2 min. Add milk, stir consistently with a whisk / spatula, until the sauce is thickened and creamy (should be smooth). Add ground pepper, transfer sauce to a container for later use.
去皮土豆切成半釐米不到的薄片放在水裡待用
Thinly slice the potato (less than 0.5cm), let stand in water for later use.
小鍋熱少許油，加入切碎洋蔥、蒜末、牛肉末翻炒
Heat oil in a small pan, add chopped onion, minced garlic and ground beef, saute.
肉末差不多都變色了加入高湯、紅酒、番茄膏、義大利香料，煮開後轉中火，邊煮邊攪拌
Add stock, red wine, tomato paste, Italian spice when the beef is no longer pink. Switch to medium heat once liquid is brought to boil, stir constantly.
等到肉醬醬汁變得濃稠，關火，加少許鹽調味（可以比正常稍鹹一些）
Keep cooking until meat sauce is reduced and thickened. Remove from heat, season with salt (can be slightly more salty than usual)
抹了油的小烤盤鋪土豆片（擦乾表面水分）墊底壓實，接著白醬、肉醬、馬蘇裡拉芝士碎，重複操作直到材料用完。（我鋪最頂上那層肉醬已經用完了，自己都可以調整的）
Press a layer of potatoes (patted dry with paper towel) evenly into the bottom of a greased square baking pan, top with Béchamel sauce, meat sauce then mozzarella, repeat until all ingredients are used up.
放入預熱200攝氏度的烤箱，中下層50分鐘到一小時（如果怕頂部芝士上色太深可以蓋錫紙烤，注意觀察）
Bake at 200 C for 50 min to 1 hour. Cover baking pan with aluminum foil if you fear the cheese will be burnt.
趁熱吃！加上現刨的帕馬森乾酪和少許歐芹碎就更加好看了。
肉醬的鮮美，白醬的奶味，烤的酥酥的土豆，再加上乳酪
這就是幸福的味道呀
烤過的拉絲奶酪，靈魂仿佛都得到了升華
想吃肉醬千層面，又買不到千層意面的時候，就做它吧！