Vegetarian Lasagna with Tomatoes and Spinach

For the dough, rinse the basil, shake dry, remove the leaves and chop very finely. Mix the semolina, flour, salt, basil, and eggs to combine, then knead by hand. If necessary add a little water. Wrap the pasta in plastic and rest about 30 minutes.

For the tomato sauce, rinse, peel and trim the onion, carrot, celery and garlic as needed and finely dice. Sauté 1-2 minutes together in hot oil. Add the canned tomatoes and simmer over low heat for about 15 minutes, stirring occasionally. Season with salt, sugar, and pepper.

Rinse and trim spinach and blanch in salted water. Rinse in cold water, squeeze out excess and chop coarsely.

For the béchamel, heat the butter in a pot and sprinkle with flour. While stirring, pour in the milk and simmer for a few minutes. Season with salt and nutmeg and remove from the heat.

Divide the dough into quarters and roll out each on a floured work surface to the size of the (rectangular) baking dish. Boil in salted water for 2-3 minutes. Rinse and leave to dry on a kitchen towel.

Grease baking dish with butter. Preheat convection oven to 180°C (approximately 350°F). Layer béchamel, lasagne sheets, spinach, Parmesan and tomato sauce in the dish. Finish with bechamel and parmesan on the last lasagne sheet and sprinkle with sunflower seeds. Bake until golden brown for 30-35 minutes.