Wholegrain – Vegetable – Lasagna
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour (whole wheat flour)
- 1 egg (s)
- 1 tablespoon oil
- a bit salt
- 65 ml water, lukewarm
For the filling:
- 20 g butter
- 1 onion (s)
- 400 g veetables (e.. broccoli, cauliflower, carrots, peas, leeks)
- 150 g mushrooms
- 2 tomato (s) or tomato paste
- 1 green pepper (s)
- 1 tablespoon flour
- salt and pepper
- some broth, instant
- 2 cloves garlic
- some herbs, mixed (e.g. marjoram, oregano, basil)
- 200 g cheese
For the sauce:
- 70 g butter
- 60 g flour
- 500 ml milk
- a bit salt
Print Recipe
Pin Recipe Instructions
- For the pasta dough, knead all the ingredients into a medium-firm dough. Roll out thinly into pieces of dough that fit in a baking dish, boil briefly in salted water and then rinse in cold water. Place on tea towels to dry (has to be done quickly otherwise the pasta will stick together!).
- Melt the butter in a pan. Roast the onion, sliced mushrooms and peppers in the melted butter. Add mixed vegetables and sliced tomatoes or tomato paste. Dust with the flour and add a little soup. Add the seasoning and herbs.
- For the bechamel sauce, melt the butter, stir in the flour and brown lightly. Pour in the milk and bring to the boil and stir well with the snow rod.
- Now alternately layer the vegetable filling, then some bechamel sauce, some grated cheese and pasta in a baking dish. Finish with cheese. Bake in the oven at 200 ° C for approx. 45 minutes.
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