Whole-grain vegetable lasagna

Ingredients for 1 servings:

• 250 g flour (whole wheat flour)
• 1 egg(s)
• 1 tbsp oil
• some salt
• 65 ml water, lukewarm
• 20 g butter
• 1 onion(s)
• 400 g vegetables (e.g. broccoli, cauliflower, carrots, peas, leeks)
• 150 g mushrooms
• 2 tomatoes or tomato paste
• 1 bell pepper(s), green
• 1 tbsp flour
• salt and pepper
• some broth, instant
• 2 cloves garlic
• some mixed herbs (e.g. marjoram, oregano, basil)
• 200 g cheese
• 70 g butter
• 60 g flour
• 500 ml milk
• some salt

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

super healthy and super tasty!

For the pasta dough, knead all ingredients into a medium-firm dough. Roll out thinly into pieces that fit into a baking dish, boil briefly in salted water, and then refresh in cold water. Place on tea towels to dry (you have to do this quickly, otherwise the pasta will stick together!). Melt the butter in a pan. Sauté the onion, sliced ​​mushrooms, and bell pepper in the melted butter. Add the mixed vegetables and sliced ​​tomatoes or tomato paste. Dust with flour and pour in a little of the stock. Season and add herbs. For the béchamel sauce, melt the butter, stir in the flour, and lightly brown. Pour in the milk, bring to a boil, and stir well with a whisk. Now, in a baking dish, alternate layers of vegetable filling, then a little béchamel sauce, a little grated cheese, and pasta. Finish with cheese. Bake in the oven at 200°C for approx. 45 minutes.