Buckwheat lasagna with cabbage, chard and potatoes


Made with

(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


Sprinkle 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, leaving it to sit for about 30 minutes.
Pour the Soya Drink, oil, corn starch, nutmeg and salt into a saucepan, taking care to dissolve the corn starch well without allowing lumps to form. Put on the heat and bring to boil. Stirring constantly, cook for about 5/6 minutes until the mixture thickens. Peel the potatoes and cut them into cubes. Cut the chard and savoy cabbage into small pieces and cook all the vegetables in abundant salted water until they are soft.
Grease a casserole dish with oil and arrange a layer of pasta in it, followed by layers of béchamel sauce and vegetables. Repeat in the same order with a top layer of plenty of béchamel and oil. Bake at 180°C for about 35/40 minutes.