Vegetable Lasagna with Pine Nuts and Ricotta

Ingredients

• 30 g Butter
• 2 EL Butter
• 2 EL spelt whole‑grain flour
• 400 ml milk (3.5 % fat)
• 60 g freshly grated Montello cheese
• Salt
• Pepper
• freshly grated nutmeg
• 4 red bell peppers
• 1 Zucchini
• 1 eggplant
• 2 EL lemon juice
• 12 whole‑grain lasagna sheets
• 400 g ricotta
• 80 g pine nuts
• 1 EL freshly chopped rosemary

Instructions

1. 1.

   Heat 30 g butter in a pot over low heat, let melt, stir in the flour and sauté briefly, then gradually whisk in the milk. Simmer for about 10 minutes while stirring on low heat. Remove from heat, fold in Montello cheese and season with salt, pepper and nutmeg.

2. 2.

   Halve, clean, wash and slice the bell peppers into strips. Peel, wash and cut the zucchini lengthwise into 4–5 mm thick slices. Wash, peel and slice the eggplant horizontally. Cook all vegetables in boiling salted water with lemon juice for about 1 minute, then shock in cold water and drain in a colander.

3. 3.

   Spread a little sauce on the bottom of a baking dish, lay lasagna sheets over it, brush with sauce and spread some ricotta. Top with eggplant slices, sprinkle some pine nuts. Repeat with another layer of noodles, sauce, ricotto and about two‑thirds of the bell peppers, then pine nuts. Continue with zucchini slices for the next layer. Cover with a final layer of noodles, brush with remaining sauce, garnish with the rest of the peppers and pine nuts, dot with 2 EL butter in small pieces, sprinkle rosemary and bake in a preheated oven at 200 °C (180 °C fan) for about 45 minutes until golden brown.