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Buckwheat Lasagne
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Buckwheat Lasagne

5.0 (1 rating)

Ingredients

Buckwheat Pasta

  • 400 g buckwheat flour
  • 120 g water
  • 2 medium eggs
  • ½ tsp fine sea salt
  • 60 g Parmesan cheese, cut in pieces (2 cm)
  • 4 sprigs fresh parsley, thick stems removed, cut in pieces

Bolognese Sauce

  • 2 garlic cloves
  • 150 g onions, quartered
  • 100 g carrots, cut in pieces
  • 15 g olive oil
  • 200 g fresh button mushrooms, halved or quartered
  • 200 g sausage meat, broken in pieces (see tip)
  • 500 g beef mince, broken in pieces
  • 100 g red wine
  • 800 g passata, preferably homemade
  • ½ tsp fine sea salt, or to taste
  • ½ tsp ground black pepper, or to taste
  • 1 sprig fresh thyme
  • 1 bay leaf

Béchamel Sauce

  • 70 g buckwheat flour
  • 70 g unsalted butter, diced
  • 700 g milk
  • 2 pinches fine sea salt
  • 3 pinches ground black pepper

Nutrition
per 1 portion
Calories
2853.3 kJ / 682 kcal
Protein
32.5 g
Carbohydrates
60.3 g
Fat
36.1 g
Saturated fat
15.4 g
Fiber
8.9 g
Sodium
770.7 mg

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