Fake lasagna

Ingredients for 3 servings:

• 200 g buckwheat, whole +
• 100 g amaranth, whole +
• 150 g chickpeas +
• 50 g brown rice, medium grain +
• ½ tsp coriander, whole +
• 6 peppercorns +
• 1 tsp cumin, ground
• ¼ tsp cane sugar
• 2 tsp salt (seasoning salt)
• 1 bag of baking powder (cream of tartar)
• 700 ml mineral water, carbonated + 900 ml
• Olive oil, or other
• 1 corn cob
• 500 g mixed peppers
• 100 g carrot(s)
• 400 g tomatoes
• 1 apple
• Salt (seasoning salt)
• Water
• possibly potato flour
• olive oil or
• Cheese, goat cheese
• Paprika granules

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free / egg-free / cow’s milk-free / own recipe

Dough sheets: Grind everything from buckwheat to cumin together. Add the other dry ingredients and mix. Stir in the water; it should be like a pancake batter. Let it rest for 10 minutes. Heat a frying pan with oil until very hot, then add the batter ladleful at a time. Oil is only needed for the first batch; the pans will be so hot that you can skip it. Dice the bell peppers. Remove the corn from the cob with a large spoon or kitchen knife. Grate the carrots and apple. Remove the tomato blossoms/stems and halve them. Bring a saucepan with about 0.5 cm of water to a boil, add the diced bell peppers and corn, and cook/sauté for about 10 minutes. Add the apple, carrots, and tomatoes and cook for about 5 minutes. Puree everything and season with salt. If it’s too thin, soak 1 tsp – 1.5 tbsp of potato flour in cold water, stir into the vegetables, and bring to a boil. Grease 3 0.75-liter ovenproof bowls with oil. Layer the vegetable puree, then alternate layers of dough sheets. After the second dough sheet, add a little grated goat cheese, then more vegetable puree until all is used up. The last layer should be vegetable puree. Sprinkle as much grated goat cheese as you like on top, along with paprika granules. Bake in a cold oven at 160°C (grill/convection oven) for about 30 minutes.