A traditional Italian lasagna dish is usually prepared with two different sauces - Bolognese and Bechamel. The first part includes minced meat, as a result of which the dish is not very suitable for vegetarian food. However, it is quite possible to do without meat. Vegetable lasagna is not only healthy, but also very tasty.
Pick your recipe
You will need
-
- 1 zucchini;
- 1 eggplant;
- 1 yellow wig;
- 2 tomatoes;
- 1 onion;
- garlic;
- 2 tbsp olive oil;
- oregano
- salt
- pepper;
- 300 ml of vegetable broth;
- 2 tbsp. l tomato paste;
- 30 g butter;
- 20 g of flour;
- 125 ml of milk;
- 1 tsp lemon juice;
- 50 g of parmesan;
- 150 g of finished sheets for lasagna.
Instruction manual
1
Cut the zucchini and eggplant into small cubes. Cut juicy meaty paprika in half, remove seeds and internal partitions from it, and cut it into cubes. Do exactly the same with tomatoes. If you don’t want tomato peel in the finished dish, remove it by pre-dousing the vegetables with boiling water and immediately placing them in a cup of ice water.
2
Peel the onions and garlic, chop them with a knife. Heat olive oil in a pan with non-stick coating, send garlic and onions to it, fry them until golden brown. Add prepared vegetables, which also need to be slightly fried.
3
Pour the vegetables with half of the broth you have, season with salt, freshly ground pepper, salt and oregano. Cover the pan, simmer the contents over low heat for 10 minutes. Make sure that the vegetables retain their shape and do not turn into porridge. Shortly before cooking, add 2 tablespoons of tomato paste. Mix well.
4
For a bechamel sauce in another pan, dissolve 20 g of butter, add flour, mix thoroughly the resulting slurry, keep it a little on fire, pour milk and continue to stir until the lumps disappear. If the bechamel is very thick, it can be diluted with the remains of the vegetable broth. Season the sauce with salt, pepper and lemon juice.
5
Preheat the oven to 200 ° C. Smear the bottom of the baking dish with a small amount of bechamel sauce, put one layer of lasagna leaves. The next layer will be the vegetable filling. There can be any number of layers, but make sure that the last of them consists of sheets of dough. Put the remains of bechamel on the lasagna, cover it with flakes of the remaining butter or margarine, sprinkle with grated parmesan.
6
Bake with lasagna at a temperature of 200 ° C for 30 minutes.
note
For vegetable lasagna, you can use a variety of vegetables depending on the season - from eggplant to banal cabbage.
Useful advice
If you do not have ready-made sheets for lasagna, you can cook them yourself from a regular dough, like noodles. Only in this case you will have to boil them a little in salted water.
Related article
Vegetable (Vegetarian) Lasagna Recipe