Low-carb lasagna with pasta sheets and béchamel sauce made from soy flour

Ingredients for 3 servings:

• 200 g soy flour
• 2 m.-sized eggs
• 1 pinch of salt
• 25 g soy flour
• 25 g butter
• 300 ml milk
• salt and pepper
• some nutmeg
• 400 g minced beef
• 800 g tomatoes, chopped
• salt and pepper
• Herbs of Provence
• 1 garlic clove(s)
• 1 onion(s), red
• some oil for frying and for the dish
• possibly Parmesan, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Prepare a smooth work surface for the pasta dough. Put the flour on the work surface and make a well in the middle. Add a pinch of salt and crack the eggs into the center of the well. Knead the dough until it has come together into a uniform mass. The dough should be quite firm. Add a little more flour if necessary. Divide the dough into at least 3 equal portions and roll out each portion to about 2 mm thick, roughly the size of the baking dish. Set aside to dry. For the béchamel sauce, bring the milk to a boil in a saucepan. Melt the butter in another saucepan and stir in the soy flour well. Slowly add the hot milk, stirring constantly, until there are no more lumps. The sauce should have a thick consistency. Season the finished sauce with a little nutmeg, salt, and pepper. For the Bolognese, finely dice the onion. Either chop the garlic or press it into the sauce later. Heat a little oil in a pan and sauté the onions until translucent. Then add the minced meat and fry until it is just slightly pink. Add the chopped tomatoes, then season the sauce with garlic, salt, pepper, and Provençal herbs to taste. Let the sauce reduce until it has a thick consistency and the tomatoes no longer retain any water. Now grease a baking dish with oil. Spread a thin layer of Bolognese on the bottom. Drizzle a little béchamel over the sauce to create a light “lattice pattern.” The Bolognese should not be completely covered with béchamel. Place a sheet of pasta on top and continue layering everything in the dish until all the pasta sheets have been used up. Finish with Bolognese and béchamel. This time, cover the Bolognese completely with béchamel. Finally, sprinkle with shaved Parmesan cheese. Bake the lasagna in the oven at 200°C with fan for 15-20 minutes until golden brown.