Buckwheat lasagna with cabbage, chard and potatoes


(for 4 people)
1 l Bio Soya Drink
40 g oil
40 g corn starch
salt to taste
nutmeg to taste
a bunch of chard
half cabbage
4/5 potatoes

For lasagna pasta:

100 g buckwheat flour
200 g flour (type II)
150 g Bio Buckwheat Drink
salt to taste
10 g EVO oil
2 sprigs of rosemary

Made with:




Place the flour on your kitchen counter or work surface, then add a pinch of salt, the finely chopped rosemary, the oil and the Bio drink – just enough to knead your dough and obtain a smooth, uniform consistency.
Knead thoroughly then shape your dough into a ball and cover it, letting it sit for about 30 minutes.
Pour Soy Drink, oil, corn starch, nutmeg and salt into a saucepan, taking care to dissolve the corn starch well without forming lumps. Put on the fire and bring to a boil. Continuing to stir, cook for about 5/6 minutes until it thickens. Peel and cut the potatoes into cubes. Cut the chard and savoy cabbage into small pieces and cook all the versure in abundant salted water until they are sufficiently soft.
Coat a casserole with oil and arrange a layer of pasta, followed by layers of béchamel sauce and vegetables, then repeat in the same order. Complete the top layer with plenty of béchamel and oil. Bake at 180° for about 35/40 minutes.