Green spelt vegetable lasagne

Ingredients for 6 servings:

• 200 g green spelt, crushed
• 500 ml water
• 1 tbsp vegetable broth
• 1 large zucchini
• 3 small carrots, approx. 130 g
• 1 onion(s), approx. 50 g
• 1 tbsp oil, for frying
• 1 can tomato(s), chunky, chopped
• 250 ml tomato(s), pureed
• e.g. salt and pepper
• e.g. chili powder
• e.g. turmeric
• n. B. herbs, Italian
• e.g. basil
• n.e. Paprika powder, rose hot
• 2 pinch(s) curry powder
• 2 tbsp margarine, vegan, egAlsan
• 3 tbsp flour
• 320 ml water
• 3 tbsp soy cream (soy cream cuisine)
• n. B. Salt
• n. B. Pfeffer
• n. B. Nutmeg
• possibly turmeric
• 2 tbsp nutritional yeast
• 8 lasagna sheets

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

vegetarian, dairy-free, lactose-free, egg-free, vegan

Roast the green spelt in a pan without oil for 3-4 minutes, add 500 ml of water and the vegetable stock, and simmer for 10 minutes. Then let it stand for 20 minutes. Meanwhile, for the béchamel sauce, melt the Alsan in a saucepan over medium heat, then add the flour and sauté. Add the water and soy cream and mix until smooth. Add the nutritional yeast and season with salt, pepper, nutmeg, and turmeric. Then peel and chop the carrots, zucchini, and onion. Heat the oil in a pan and sauté the vegetables for 5-6 minutes, then add to the cooked green spelt. Add the chopped and pureed tomatoes and season with the spices. Preheat the oven to 180°C (fan oven). Pour about 1/3 of the Bolognese sauce into a baking dish (approx. 32×22 cm), then spread 4 sheets of lasagna on top and repeat the process. Then spread the remaining Bolognese sauce and finally the béchamel sauce on top. Bake the lasagna in the preheated oven for about 35 minutes. If necessary, turn on the broiler 10 minutes before the end of the baking time.