Lasagne with homemade pasta sheets and spent grain flour

Lasagne sheets:

1. Mix the flour and make a small mountain of flour on your kitchen counter make a hole in the centre (like a volcano), beat the eggs and add them to the hole in the flour.
2. Mix the flour and eggs thoroughly and knead thoroughly for about 20 min. until the dough is smooth.
3. Divide the dough in two and wrap the dough balls in cling film. Let the dough rest for about 30 minutes.
4. Next, make the pasta sheets on a pasta machine, starting at 7th setting and stop at the 2nd setting.
5. Use the pasta sheets fresh in the lasagne.

Vegetable filling:

1. Cut the potatoes into small cubes (approx. 1 cm) and cook them al dente.
2. Finely chop the onion and garlic and fry in oil.
3. Cut the aubergine and courgette into small cubes and add them to the onions. When they are glossy, add the cooked potatoes, coarsely grated carrots and coarsely grated celery. Stir everything well in the pan and add the red wine over high heat.
4. When the wine is almost cooked down, add the tomato puree and when it is absorbed, add the chopped tomatoes. If you like a softer lasagne, you can add tomato passata (tomato sauce).
5. Simmer the sauce over low heat for about 30 minutes.
6. Season to taste with salt, pepper, paprika, chilli, thyme and basil.

Blanched Spinach:

Blanch 2-3 bags of fresh baby spinach in butter and salt.

Bechamel sauce:

Make a regular bechamel (butter, wheat flour and milk). Add cold milk until you have the consistency you want. Then add grated Parmesan cheese (to taste, but I like it cheesy, so we used about 1.5 dl). Season to taste with salt, pepper and nutmeg.
‍
Assemble the lasagne:

1. Grease the bottom of the dish with bechamel sauce.
2. Place lasagne sheets in the bottom.
3. Spread bechamel sauce over the lasagne sheets
4. Spread the vegetable filling over the lasagne sheets.
5. Spread ½ chopped mozzarella cheese over the lasagne sheets.
6. Place another layer of lasagne sheets.
7. Spread the blanched spinach over the lasagne sheets.
8. Spread the vegetable filling over the spinach.
9. Spread the béchamel sauce over the vegetable filling.
10. Place another layer of lasagne sheets.
11. Spread the béchamel sauce over the lasagne sheets and a little more béchamel sauce.
12. Finish with another layer of lasagne sheets.
13. Spread a generous layer of bechamel sauce over the sheets and the rest of the chopped fresh mozzarella.
14. Bake in the oven at 200 C (fan oven) for about 30 minutes and let the lasagne rest for 5-10 minutes before cutting.

NOTE: The nutritional information is for the lasagne sheets only.