Wholemeal Lasagna with Pine Nuts

Rating: 2.60 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)



for the bechamel sauce:


Pasta dishes are just always delicious!

Put whole wheat groats in a suitable bowl, loosen with a whisk, make a bulge in the middle. Salt, eggs and 2 tbsp. olive oil into the bulge form. Add some of the flour to form a thick paste, starting from the center quickly knead all the ingredients together to form a smooth dough. Form the dough into a ball, brush with 1/2 tbsp. olive oil and rest at room temperature for 1 hour with the lid closed. Knead the pasta dough briefly and roll out into a rectangle (48×60 cm) on a surface sprinkled with whole wheat meal. Divide the rectangle lengthwise into 4 strips, then divide the strips diagonally to make 16 12×15 cm lasagna noodles. Form 4 noodles at a time in boiling salted water, bring to boil, make 3 min and then drain on kitchen towels against each other.

For the filling, put 1 kg of tomatoes in boiling water for a short time (do not make), rinse in cold water, peel, halve and cut out the stalks. Clean carrots and celery, remove peel, rinse and cut into 4 cm long, not too narrow sticks. Then put the vegetables in boiling salted water form, boil, make about two minutes, take out, rinse with cold water and drain well. Clean the leeks, rinse them, cut them into strips about 4 cm long, maybe rinse them one more time and then bring them to boil in boiling hot salted water.


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