Chronicarka
Ingredients
For the dough:
- 1/2 cup spelt flour
- 1/2 cup rye flour
- 1/2 cup barley flour
- 1 teaspoon psyllium
- pinch of clove in powder
- pinch of sea salt
- 1 egg white
- olive oil
- water
For the bechamel sauce:
- ricotta cheese
- pinch of sea salt
- garlic in powder
- pepper
- water
For the meat sauce:
- olive oil
- chopped onion
- minced meat
- chopped garlic
- tomato sauce
- sea salt
- pepper
- oregano
Preparation
Mix all dry ingredients and knead the medium-soft dough. Stretch it using a rolling pin and cut into the size of your baking dish (rectangular shape). Grease baking dish with butter, place one sheet of the dough, but leave the ends of the sheet longer, to be beyond the edge of the baking dish. We’ll use them to tuck the lasagna with the last sheet. Make bechamel and meat sauce (fry chopped onion on little olive oil, add meat, then garlic and other ingredients) and then arrange: one sheet of the dough, bechamel sauce and meat sauce. And so on until you have ingredients. Bake about 40 minutes on 200 degrees, depending on the oven.
