Put flour on the work surface. Make a well in the middle, add the egg and oil, mix with a little flour from the edge until it can no longer run out. Then knead everything with your hands to form a smooth dough. Always moisten your hands with water and continue kneading with it, as it is initially very dry and crumbly. Moistening can be done 3 - a maximum of 5 times. This way you can regulate the consistency better and the dough does not become too soft. So please do not add water from the start, but really knead it in by moistening your hands. Wrap the dough in foil and let it rest at room temperature until all other work steps are done. (but at least 30 min.)

Peel the carrots, pull the strings from the celery stalks, wash the remaining vegetables. Core the paprika and peppers, remove the stalks from the aubergine and tomatoes. Skin the onion and garlic. Cut the carrots, celery, bell pepper and aubergine into very small cubes. Scrape out the inside of some of the very large tomatoes (but use everything with small cocktail tomatoes). Dice the tomato pulp, quarter the smaller tomatoes. Dice the onion, finely chop the garlic. Also chop the peppers.

Heat the oil in a large pan and briefly sweat the onions until translucent. Add carrots, celery and peppers and sauté for 1 - 2 minutes while turning. Stir in tomato paste, add tomatoes, deglaze with 75 ml red wine and 50 ml water, bring to the boil and simmer for 2 - 3 minutes. Season with pepper and salt, sprinkle with herbs, fold in paprika and aubergine and pour in the rest of the wine and water. Then simmer over medium heat until the liquid can no longer be seen and the mass has a Bolognese-like consistency. The firmer vegetables should still have a slight bite. Finally, test the taste again, add seasoning if necessary and season to taste with a little sugar. Take it off the stove, have it ready.

Melt the butter in the pan, stir in the flour and let it combine with it. Pour in milk and water, stirring constantly, and let the sauce become creamy. Then season to taste with pepper, salt and nutmeg and set the starch of the flour for another 1 minute over medium heat and boil. Take it off the stove, have it ready.

Cut the dough in half and - starting at level 0 - pull through each portion 3 - 4 times and fold it once after each soaking. From level 1 - 6 then spread out 1 x and then the long, approx. 12 - 13 wide strips smoothly. Without a machine, roll out the dough - here divided into 4 portions - with the rolling stick 1 - 1.5 mm thin and in elongated, 12 - 13 cm wide strips.

Preheat the oven to 220 ° O / bottom heat. Crumble the sheep's cheese, finely grate the Parmesan. In a 20 x 20 cm baking dish, first pour enough sauce to cover the base. Then cut off enough of the dough sheets so that a thin layer the size of a shape can be placed on the sauce. Place half of the filling, 1/3 of the crumbled sheep's cheese, some more sauce and a second layer of the pastry on the layer of dough. Spread over the remaining filling, 1/3 of the sheep's cheese, sauce and the last layer of dough from the strips. Brush these with the remaining sauce, sprinkle with the rest of the sheep's cheese and a thick layer of Parmesan.

Slide the mold into the oven on the 2nd rail from below. The cooking time is approx. 20 minutes when using fresh pasta. The cheese should get some color and form a light crust.

When using finished lasagna plates, please determine the amount yourself. Please also set the lasagna cooking time according to the instructions on the package. The preparation time, among other things, would be significantly reduced, but the cooking time would be extended a lot ..... so making pasta yourself is not that time-consuming ... ;-)))