Buckwheat Lasagne

Buckwheat Pasta

• 400 g buckwheat flour
• 120 g water
• 2 medium eggs
• ½ tsp fine sea salt
• 60 g Parmesan cheese, cut in pieces (2 cm)
• 4 sprigs fresh parsley, thick stems removed, cut in pieces

Bolognese Sauce

• 2 garlic cloves
• 150 g onions, quartered
• 100 g carrots, cut in pieces
• 15 g olive oil
• 200 g fresh button mushrooms, halved or quartered
• 200 g sausage meat, broken in pieces (see tip)
• 500 g beef mince, broken in pieces
• 100 g red wine
• 800 g passata, preferably homemade
• ½ tsp fine sea salt, or to taste
• ½ tsp ground black pepper, or to taste
• 1 sprig fresh thyme
• 1 bay leaf

Béchamel Sauce

• 70 g buckwheat flour
• 70 g unsalted butter, diced
• 700 g milk
• 2 pinches fine sea salt
• 3 pinches ground black pepper