Teff Lasagna

Serves: 6 | Prep: 60 mins | Cook: 45 mins

Preparing the teff lasagna sheets take some time, but it is well worth the effort

Ingredients

Teff Lasagne Sheets:

1 ½ cups Wildnee white teff flour

2 eggs

¼ teaspoon sea salt

 
Bolognese Sauce:

500g beef mince

1 tablespoon extra virgin olive oil

1 onion, grated

1 – 2 garlic cloves, roughly chopped

1 carrot, grated

1 zucchini, grated

¼ jap pumpkin, grated

2 celery stalks, grated

500g tomato passata

1 tablespoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried basil

Sea salt, to taste

 
White Sauce, optional:

40g Wildnee white teff flour

40g butter

2 cups milk of choice

1 ½ cups mozzarella cheese

 

Method

  1. To make the lasagne sheets: add the flour and salt to a bowl and mix well before adding in the eggs and mix until well combined.

  2. Once ingredients are combined, knead the dough for three to five minutes. If the dough is not holding together and is too wet, add in a tablespoon of white teff flour until desired consistently reached. On the flipside if it is too dry, add in a tablespoon of water.

  3. Once kneaded, cover with glad wrap and allow to rest for 30 minutes before rolling.

  4. Transfer the dough to a floured surface and cut in half. Roll out one half until it is very thin. Cut into your sheet size and allow to dry for a further 30 minutes. Repeat until all dough is used.

  5. Whilst the lasagne sheets are resting, make the Bolognese sauce: heat oil in a large saucepan and sauté onion, garlic, carrot, zucchini, pumpkin and celery stalks for 2-3 minutes, or until softened.

  6. Add in mince, stirring frequently to break up any lumps, for 3 minutes, or until browned.

  7. Add in the passata, herbs and season well. Allow to simmer for 20 minutes.

  8. To make the white sauce: Heat a saucepan over a low heat. Add butter and once melted add in the teff flour. Gradually add milk, whisking until the sauce is smooth and creamy.  Season well.

  9. In a frypan, boil enough salted water to cover the pasta sheets. Once boiling add the sheets and cook for 4-5 minutes. Remove from the pan and drain so that they are ready to be used.

  10. Before building the lasagne, preheat oven to 180°C.

  11. Spoon 1/3 of the Bolognese sauce onto the bottom of a deep lasagne dish. Top with a sheet of lasagne and white sauce. Repeat this until the Bolognese sauce is used. Layer a lasagne sheet last and top with mozzarella cheese. Transfer to the oven and bake for 25 minutes, or until the cheese is golden. 

Meirav Dulberg