Vegetarian LASAGNE with SPELT flour


You will need:


· 9 fresh or dry lasagne sheets

· 600-700g your favourite tomato sauce (I use my own with roasted courgettes and aubergine or Mr. Organic Cherry tomato passata)

· 100g parmesan or any other hard cheese (grated)

· 400g mozzarella block (grated or thinly sliced)

· 100-150g. cheddar cheese (grated)


Béchamel sauce:

· 100g butter

· 100g wholemeal Spelt flour

· 1 litre of milk

· 0.5 tsp ground nutmeg



Preheat the oven to 200°C (180°C fan), grease baking dish with butter (mine is 26cmx26cm)


Then prepare Béchamel Sauce with wholemeal Spelt flour:


I put all ingredients into my Vitamix blender on soup setting and it wizzes to a nice smooth sauce.

Or make it by hand: melt butter in a saucepan on a low heat (do not burn the butter).

Then add spelt flour and stir it with a balloon whisk and add milk and nutmeg.

Heat it and constantly whisk until becomes warm and smooth. Make sure to whisk it, otherwise it will clump into chunks.


When sauce is ready, pour 3-4 ladles on the bottom of greased baking dish, then lay lasagne sheets, then tomato sauce, then cheeses, then lasagne sheets again, 1 ladle of Béchamel sauce, tomato sauce, cheeses and top up with lasagne sheets and pour remaining Béchamel sauce on top.

You can put some butter chunks on top too, it gives a very yummy crust. Your lasagne should be all covered with sauce, otherwise top layer will by crunchy like "nachos" as my kids described and loved it :) ("nachos" visible in the picture :))


Bake at the bottom of the oven on 200°C for 30 minutes, then reduce heat to 180°C and bake for another 15-20 minutes until nice golden brown.

When baked, leave it to settle in the oven for 20-30minutes.


It’s really Yummy! Enjoy!


P.S. I serve it with Organic Kale to get a portion of greens.


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