4cupswhite spelt flourplus more for dusting while kneading
1teaspoonsalt
6large eggs
4Tablespoonsolive oil
If using store-bought dry lasagna...Start Here:
12-14piecesof dry lasagna sheets
For the Béchamel Cheese Sauce:
4tablespoonsbutter
2garlic clovesminced or grated
4tablespoonsflour
3cupswhole milk
½cupheavy cream
½cupdry white wineor chicken broth
¼teaspoonsea saltor to taste
¼teaspoonfreshly ground white pepper
12ouncespepper-jack cheeseshredded (divided)
For the Filling:
1tablespoonolive oil
12ouncesmushroomssliced
8ouncechunk of butternut squashed sliced in 1/4-inch slices
1large leek(white and light green only) thinly sliced
2 -3ouncesfresh spinach leaveschopped
4-6Roma tomatoessliced into 1/4-inch slices
1tablespoonfresh oregano leaveschopped
1tablespoonfresh rosemarychopped
1tablespoonfresh parsleychopped
Dusting of paprikaoptional
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Instructions
For Homemade Spelt Noodles:
Add the flour and salt to a large shallow bowl whisking together, push into a mound and make a well in the center of the mound. Add the eggs and olive oil to the well and mix with a fork, incorporating more of the spelt flour in an ever-increasing wider path until the flour is completely mixed.
Transfer the dough to a lightly-dusted pastry board and knead with your hands until the dough comes together in a ball. Wrap in plastic wrap, allow to rest for 20 to 30 minutes.
Divide the rested pasta dough in half and working with one section at a time roll out into a large rectangle about 1/4-inch thick. Cut the rectangle into 8 strips at 1-1/2 —inches wide. Continue with the remaining half of pasta, ending with 16 strips.
Bring a large pot of salted water to the boil then cook the noodles in batches for 45-60 seconds. (See Notes) Remove as they cook and place on the oiled baking sheet and brush them lightly with oil. Drape with plastic wrap until ready to assemble.
If using store-bought lasagna noodles, start here:
Preheat the oven to 350°F and coat a 9x13-inch baking sheet with oil spray.
Bring a large pot of salted water to boil and cook the noodles according to package directions. Do not over cook, they should be al dente. Drain and place on an oiled baking sheet while preparing the sauce and vegetables.
To make the Béchamel Cheese Sauce:
Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant - stir continuously to avoid burning. Add the flour and salt. Whisk and cook for 1-2 minutes. Slowly add the milk, cream and wine one cup at a time, whisking after each addition. Bring to a boil, stirring continually while it thickens, about 2 minutes. Remove from the heat and add 8 ounces (2 cups) of the shredded pepper jack cheese stirring until the cheese has melted and the sauce is smooth and creamy. Cover and set aside while preparing the vegetables.
In a large skillet, heat the olive oil over medium heat and cook the mushrooms for 3-5 minutes until slightly soft and they have released their liquid. Remove from heat, drain on paper towel-lined plate and cool.
When preparing the vegetables keep them separated into individual bowls or plates. Chop the fresh herbs and combine them together in a small dish. For assembling the lasagna there will be one layer with butternut/mushrooms, one layer with leeks/onions and one layer with mushrooms/tomatoes. A tablespoon of the fresh herbs and 1/3 of the remaining cheese will be sprinkled on each layer.
Putting it all together:
Begin by scooping 3/4 cup of the cheese sauce onto the bottom of the baking dish. Add 4 of the noodles, overlapping to cover the bottom. Add enough of the slices of butternut squash to cover the noodles and add one-half of the cooled mushrooms. Sprinkle with 1 tablespoon of the chopped fresh herbs and 1/3 of the remaining pepper jack cheese. Cover with 4 more noodles, spread another 3/4 cup of sauce over the noodles and add the leeks and spinach. Sprinkle with 1 tablespoon of the herbs and 1/3 of the pepper jack cheese. Add another 4 noodles, cover with 3/4 cup of sauce and add the remaining mushrooms and the sliced tomatoes and the remains 1 tablespoon of herbs . Spread the remaining cheese sauce over the tomatoes and sprinkle with shredded pepper jack cheese.
Cover the dish with a sheet of foil that has been sprayed with non-stick oil spray and transfer to the oven. Place a sheet pan or foil on the race below the casserole in case there are drips bubbling over. Bake for 45 minutes, remove the foil and bake an additional 15 minutes. Remove from the oven and allow to cool for 10-15 minutes before serving.
If you prefer the top to be browner, set the dish under the broiler for 1-2 minutes.
Notes
When the pasta is rolled out you could either cut the lasagna noodles or cut 3 sheets the same size as your baking dish to make 3 layers of noodles.
Homemade pasta will cook much faster than store-bought pasta. They should cook just long enough to take the 'raw flour' taste out, this will take from 45 to 60 seconds but we recommend doing a taste-test.
Mushrooms have a lot of water in them which if they are used without sautéing may cause the dish to be too wet when baked. Sautéing them lightly will improve the finished casserole.