Lasagna pie with buckwheat and wheat crusts

Ingredients: 4 layers of crust
* For 2 persons a baking tray 30 x 11 cm

1. Ingredients and method for the stuffing:
chop up one bigger sized zucchinni
chop up 200-300 gr mushrooms
chop up 1 red onion
250 gr minced meat
(for vegeterians it can be prepared
without meat)
salt and pepper

Stew all the ingredients until the fluid evaporates

2. Ingredients for tomato sauce:
250 ml tomato juice
1 teaspoon of olive oil
Salt and pepper
Dry basil
1 teaspoon of brown sugar

Stew it all toghether and once it is done, let it cool down

3. Ingredients for bechamel sauce:
1 tablespoon of buckwheat flour
½ tablespoon of white flour
200 ml milk
a little bit of olive oil

Heat up a frying pan, pour some olive oil and stir in the flour and cook stirring constantly; add the milk to avoid any lumps and stir until the sauce thickens.

Method: Cover the baking tray with baking paper over the brim in order to remove it easier. Lay down the first folded crust, coat it with tomato sauce, then with the stuffing, and then a layer of bechamel, and cover it with the second layer of crust. Repeat until no ingredients are left. Coat the last crust with the remaining bechamel sauce. Dilute it with a small amount of milk if the sauce is too thick. Bake it for approximately 30 minutes at 200°C. 10 minutes before the end take the tray out of the oven and cover it with hard cheese or mozzarella and put the tray back for the cheese to melt.