250 g wheat flour
50 g agrain mask flour (lager, whisky, ipa or smoked malt)
Vegetable lasagna filling:
2 cloves garlic
1-2 baking potatoes
1.5 dl red wine
2 ds chopped peeled tomatoes
2 tbsp tomato puree
2-3 bags of fresh baby spinach
Bechamel sauce with cheese:
1/2 litre milk
2 1/2 tbsp wheat flour
salt and pepper
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 in the air on a cutting board on the kitchen table. Let the dough rest for about 30 minutes.
Then make the pasta plates on the pasta machine, starting at 7. For lasagne plates, stop at No 2 inposition.
The pasta plates are used fresh in the lasagna.
Cut the potatoes into small cubes (slightly less than 1cm2) and cook them al dente.
Cut the onion and garlic finely and swirl 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 roughly grated celery. Turn it all around well in the pan add red wine for high heat. When the wine is cooked almost in 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 herbal frame is super good).
Simmer over a low heat for about 30 minutes. Season with salt, pepper, paprika, chilli, thyme and basil.
Blanch 2-3 bags of fresh baby spinach in butter and salt.
Make a plain bechamel (butter, wheat flour and warm milk). Add cold milk until you have the cossacks you want. Then add grated Parmesan cheese (to taste, but I like it's cheesed, so I use 1.5 dl approx).
Season with salt, pepper and nutmeg.
Collection of the lasagna:
Grease the base of the dish with bechamel sauce.
Place the lasagna plates at the bottom.
Cover the plates with the sauce.
Pour a little 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.
Distribute bechamel sauce over the spinach.
Add another layer of pasta plates.
Spread gravy over the plates and a little 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 v. 200C hot air for about 30 minutes.
Even if it's difficult, let the lasagna rest 5-10 minutes after it's taken out of the oven before cutting it 😊