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Buckwheat Lasagne

Buckwheat Lasagne
5.0 1 rating
Prep. 45 min
Total 1 h 40 min
8 portions
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Ingredients

Buckwheat Pasta
  • buckwheat flour
    400 g
  • water
    120 g
  • medium eggs
    2
  • fine sea salt
    ½ tsp
  • Parmesan cheese cut in pieces (2 cm)
    60 g
  • fresh parsley thick stems removed, cut in pieces
    4 sprigs
Bolognese Sauce
  • garlic cloves
    2
  • onions quartered
    150 g
  • carrots cut in pieces
    100 g
  • olive oil
    15 g
  • fresh button mushrooms halved or quartered
    200 g
  • sausage meat broken in pieces (see tip)
    200 g
  • beef mince broken in pieces
    500 g
  • red wine
    100 g
  • passata preferably homemade
    800 g
  • fine sea salt or to taste
    ½ tsp
  • ground black pepper or to taste
    ½ tsp
  • fresh thyme
    1 sprig
  • bay leaf
    1
Béchamel Sauce
  • buckwheat flour
    70 g
  • unsalted butter diced
    70 g
  • milk
    700 g
  • fine sea salt
    2 pinches
  • ground black pepper
    3 pinches

Difficulty

medium

Nutrition per 1 portion

Sodium 770.7 mg
Protein 32.5 g
Calories 2853.3 kJ / 682 kcal
Fat 36.1 g
Fibre 8.9 g
Saturated Fat 15.4 g
Carbohydrates 60.3 g

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