Summary

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

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Instructions

1. 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!).
2. 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.
3. 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.
4. 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.