Prep and Cooking Time: 45 minutes
Serves 6
1 tbsp Biona organic Dijon mustard
12 Biona spelt or durum wheat lasagne sheets
2 tbsp of Biona organic extra virgin olive oil
2 organic carrots
2 organic leeks
2 organic courgettes
For the béchamel:
50g Biona organic traditional churned butter
2 tbsp organic flour

100g Biona Emmental cheese

1/2l organic milk

Preheat the oven to 180C
Start with the béchamel: gently melt the butter in a pan, then sift in the flour stirring vigorously.  Add the milk little by little. Stir until mixture boils and thickens. Cook until it has a creamy texture. Add the grated Emmental and mustard. Leave to cool.
Peel and dice the vegetables. Saute in a frying pan with the oil, until golden and soft. Season with salt, pepper and basil.
To assemble the lasagne: put a layer of pasta on the bottom of a large baking dish. Cover with 3-4 tbsp béchamel. Next add a layer each of vegetable mix. Starting with a layer of pasta repeat the sequence of layers until the ingredients are all used, finishing with a layer of béchamel.

Sprinkle the top with grated Emmental cheese and basil. Bake in the oven for 30 minutes.


Windmill products used in this recipe