|6 tbsp||GAZİ salted butter|
|125 g||wholegrain green spelt|
|750 ml||vegetable broth|
|½||a red chilli pepper|
|2 tbsp||tomato puree (double concentrate)|
|1 tbsp||brown sugar|
|700 g||strained tomatoes|
|Freshly ground pepper|
|2 tbsp||spelt flour (Type 630)|
|250 ml||GAZİ UHT milk|
|12-15||lasagne sheets (without precooking)|
|1 glass||GAZİ Cecil Peyniri, drained|
1. Heat 1 tbsp of butter in a pan and sauté the green spelt over medium heat for 3 minutes. Deglaze with 500 ml of vegetable stock and simmer the spelt for about 20 minutes. Preheat the oven to 200°C. Peel the onions and finely chop. Chop the chilli finely as well. Peel carrots and parsnips. Clean and wash celery. Cut the vegetables into a fine dice or cut roughly and finely chop them with a food chopper. Wash the aubergines and cut into 1 cm cubes.
2. Heat 2 tbsp of butter in a pan. Fry the onion and chilli over medium heat for 4 minutes. Add 1 tbsp butter and the aubergine and vegetable cubes. Roast in the pan until the eggplants soften. Stir in the tomato paste and sugar and fry briefly. Pour in the tomatoes and the remaining vegetable stock. Season with salt and pepper. Simmer for about 10 minutes over medium heat.
3. For the béchamel sauce, heat the remaining butter in a small saucepan, stir in the flour and sweat without adding any colour. Gradually add the milk, stirring constantly. Simmer the mixture over low heat for about 3 minutes until it thickens. Wash the basil, shake dry, remove the leaves and add them to the béchamel. Purée with a hand blender. Season to taste with salt and pepper.
4. Add the green spelt to the vegetables. Season to taste again with salt and pepper. Pour a few spoonfuls of Béchamel into a large baking dish and, depending on the size of the dish, cover with 4 or 5 lasagne sheets. Spread about one-third of the green spelt and vegetable mix over the sheets, cover with another layer of pasta, spread the second third of the spelt and vegetables, cover with the remaining pasta, top with the remaining spelt and vegetables. Spread the rest of the béchamel sauce on top and sprinkle with a generous amount of cheese. Bake the lasagne in the hot oven on the middle rack for about 35 minutes until the cheese is nice and golden brown. Serve hot.