Preparation time:
2.5 hours
Skill level:
Intermediate
Amount:
4 people
Pasta:
3 eggs
250 g wheat flour
50 g Agrain® Super Grain Flour(Pilsner, IPA, Whisky, or Smoked Malt)
Vegetable lasagna filling:
1 onion
2 cloves garlic
1-2 large potatoes (the ones you use for baked potatoes)
1/2 celeriac
2-3 carrots
1 squash
1 eggplant
Olive oil
1.5 dl red wine
2 cans of chopped tomatoes
2 tbsp tomato puree
Blanched spinach:
2-3 bags of fresh baby spinach
Butter
Salt
Bechamel sauce with cheese:
1/2 litre milk
2,5 tbsp wheat flour
25 g butter
Cheese
Salt and pepper
Nutmeg
Lasagna plates:
Mix the flour and make a small mountain of flour on your kitchen table. Make a hole in the middle (like a volcano), knock the eggs out and add them into the hole in the flour.
Mix the flour and eggs thoroughly and knead for about 20 minutes until the dough is smooth – it is important to knead it thoroughly.
Divide the dough into two glasses, which you place with the bottom up on a cutting board on the kitchen table. Let the dough rest for about 30 minutes.
Now make the pasta plates on the pasta machine, starting at the 7th setting. For lasagne plates, stop at the 2nd setting.
The pasta plates are used fresh in the lasagna.
Vegetable filling:
Cut the potatoes into small cubes (slightly less than 1 cm) and cook them al dente.
Cut the onion and garlic finely and roast in the oil.
Cut the eggplant and squash into small cubes and add them to the onions. Once they are glossy add the boiled potatoes, coarsely grated carrots and celeriac. Mix it all in the pan add red wine while on high heat. When the wine is almost done reducing, add the tomato puree and once it is absorbed add the chopped tomatoes. If you like a softer lasagna, you can add tomato pasata (tomato sauce – the one from the Urtekram is super good).
Simmer on low heat for about 30 minutes. Season with salt, pepper, paprika, chilli, thyme and basil.
Blanched Spinach:
Blanch 2-3 bags of fresh baby spinach in butter and salt.
Bechamel sauce:
Make a plain bechamel (butter, wheat flour and warm milk). Add cold milk until you have the texture you want. Then add grated parmesan cheese (to taste, but I like it cheesy so I use 1.5 dl approx).
Season with salt, pepper and nutmeg.
Assembling the lasagna:
Rub the bottom of the baking dish with bechamel sauce.
Place the lasagna plates at the bottom.
Cover the plates with the sauce.
Pour a bit of bechamel sauce over the sauce.
Spread 1/2 chopped mozzarella cheese over the lasagna.
Place another layer of lasagna plates.
Spread the blanched spinach over the plates.
Pour the bechamel sauce over the spinach.
Add another layer of pasta plates.
Pour the sauce over the plates and add a bit more bechamel sauce.
Finish with a layer of pasta plates.
Spread a generous layer of bechamel sauce over the plates and the rest of the chopped fresh mozzarella.
Bake in the oven at 200 degrees C (hot air) for about 30 minutes.
Although it's difficult, let the lasagna rest 5-10 minutes after removing it from the oven before cutting into it 😊
NOTE. Nutritional information applies to the lasagne sheets only.
