Summary

Ingredients

For the pasta:

• 175 g spelled flour type 1050
• 2 egg (s)
• 2 tablespoon olive oil
• 1 pinch (s) salt

For the sauce:

• 2 small carrots
• 1 bell pepper (s)
• 0.25 ¼ medium zucchini
• 5 cocktail tomatoes
• 5 leaves Swiss chard, with stems
• 1 small hot pepper, yellow
• 1 onion (s), red
• 1 clove garlic
• 1 can tomato (s), organic, finely chopped
• 0.5 ½ cup crème fraîche
• 1 tablespoon herbs, fresh, e.g., rosemary, thyme, oregano, basil, savory
• 2 tablespoon olive oil
• Gouda, grated
• salt and pepper

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Instructions

1. For the lasagne sheets, knead the spelled flour, salt and oil into a smooth dough and place in the refrigerator for 1 hour, wrapped in cling film. If the dough is too dry, you can add a little water.
2. Cut the onion into small cubes. Cut the carrot, zucchini, paprika, chili peppers and chard stalks into small cubes and set aside in a bowl. Chop the garlic clove and herbs with a large chef`s knife. Cut cherry tomatoes and chard leaves without stems into small pieces and set aside separately.
3. Lightly sweat the onion pieces in olive oil in a pan. Put the vegetable pieces in the pan and cook for 5 minutes. Add the tomato paste and roast briefly. Add the tomatoes in tomato juice to the vegetables and cover with the herbs and garlic and simmer for 10 minutes. Add cocktail tomatoes and Swiss chard leaves and simmer covered for 10 minutes. Season to taste with salt and pepper.
4. Roll out the pasta dough very thinly and, if available, use a pasta machine to cut lasagne sheets out of the dough. Pre-boil for 30 seconds in hot salted water and drain on some kitchen paper.
5. Add the crème fraîche to the sauce. Layer the sauce and pasta sheets in a flat baking dish and sprinkle with the grated cheese. Bake the vegetable lasagne in the oven at 180 degrees for 30 minutes until the cheese is golden brown.