Whole grain lasagne with zucchini and carrot slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix the flour, eggs, 1 teaspoon of oil, 1 pinch of salt and 2 tablespoons of cold water into a smooth, supple dough. Cover and leave to rest for 30 minutes. Roll out thinly on a floured work surface.

2. 2

   Cut out 3 suitably large plates in the size of the casserole dish (approx. 15x28 cm) and leave to dry for approx. 20 minutes. In the meantime wash and clean the zucchini and carrots. Cut thin slices lengthwise with a peeler.

3. 3

   Pre-cook the pastry sheets in plenty of boiling water with the remaining oil for 2-3 minutes, lay them out individually and pat dry. For the béchamel, peel and finely dice the onion and garlic. Heat the fat in a saucepan, sauté the diced onion and garlic, dust with flour and sauté.

4. 4

   Deglaze with milk while stirring. Let it boil well. Wash the thyme, pluck the leaves from the stems and put them in the béchamel. Flavour with salt and pepper. Grease the casserole dish. Layer a lasagne sheet and half of the zucchini and carrot slices.

5. 5

   Pour a third of the thyme béchamel over it. Place another lasagne sheet and the rest of the vegetables on top and pour another third of the béchamel sauce over it. Finish with the rest of the lasagne sheet.

6. 6

   Add the rest of the béchamel sauce and sprinkle with hazelnut flakes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes.