Vegetarian vegetable lasagna

Ingredients for 3 servings:

• 175 g spelt flour type 1050
• 2 eggs
• 2 tbsp olive oil
• 1 pinch of salt
• 2 small carrots
• 1 bell pepper(s)
• ¼ m.-sized zucchini
• 5 cocktail tomatoes
• 5 leaves of chard, with stems
• 1 small pepper, yellow
• 1 onion(s), red
• 1 garlic clove(s)
• 1 can tomato(s), organic, finely chopped
• ½ cup crème fraîche
• 1 tbsp fresh herbs, e.g. rosemary, thyme, oregano, basil, savory
• 2 tbsp olive oil
• e.g. Gouda, grated
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

with homemade pasta, carrots, chard, zucchini, tomatoes and fresh herbs

For the lasagna sheets, knead the spelt flour, salt, and oil into a smooth dough, wrap in cling film, and refrigerate for 1 hour. If the dough is too dry, add a little water. Dice the onion. Dice the carrot, zucchini, bell pepper, chili pepper, and chard stalks and set aside in a bowl. Finely chop the garlic clove and herbs with a large chef’s knife. Cut the cherry tomatoes and chard leaves, without the stems, into small pieces and set aside separately. Lightly sauté the onion pieces in olive oil in a pan. Add the vegetables to the pan and sauté for 5 minutes. Add the tomato paste and roast briefly. Add the tomatoes in the tomato juice to the vegetables, cover, and simmer for 10 minutes with the herbs and garlic. Add the cherry tomatoes and chard leaves, cover, and simmer for 10 minutes. Season with salt and pepper to taste. Roll out the pasta dough very thinly and use a pasta machine if you have one. Cut lasagna sheets from the dough. Pre-cook them in hot, salted water for 30 seconds and drain on some kitchen paper. Add the crème fraîche to the sauce. Layer the sauce and pasta sheets in a shallow baking dish and sprinkle with grated cheese. Bake the vegetable lasagna in the oven at 180°C (350°F) for 30 minutes, until the cheese is golden brown.