Lenten casserole. Lenten casserole

Step 1: prepare the pasta.

Pour a regular saucepan into a deep saucepan cold water and put the container on high heat. When the water boils, turn the heat down to medium and add salt to taste. This must be done to prevent the pasta from sticking together and sticking to the bottom of the container. After this, carefully pour the pasta into the container and, stirring everything with a tablespoon from time to time, continue to cook the ingredient after boiling the water for 7-12 minutes. Attention: Cooking time for pasta depends on trademark, as well as what flour this component is made from. In any case, the pasta should swell and float to the surface of the water, this will be one of the signs that the ingredient is ready. After this, turn off the burner and, using oven mitts, drain the water and pasta through a colander into the sink. Then rinse the ingredient under running water cold water to keep it from sticking while we prepare the vegetables and make the sauce. We allow the remaining liquid to drain from the component and then pour it into a medium bowl and set it aside for now.

Step 2: Prepare the zucchini.

First, rinse the zucchini under running water and then place the ingredient on a cutting board. Using a knife, cut off the tail from the vegetable and then chop the component into small pieces, lengthwise no more than 1-1.5 centimeters. Transfer the chopped zucchini to a clean plate.

Step 3: prepare the mushrooms.

Wash the champignons well under running water warm water and then place the ingredient on a cutting board. If necessary, cut off the coarsened tails with a knife and then chop the mushrooms into small pieces. I most often cut the champignons into slices. Transfer the finely chopped component to a free plate.

Step 4: Prepare the green onions.

Rinse green onions under running water and, lightly shaking it off any remaining liquid, transfer the ingredient to a cutting board. Using a knife, chop the onion and then transfer it to a free plate.

Step 5: prepare the tomatoes.

So, if you decide to add to a dish Sun-dried tomatoes, then you can simply place them on a cutting board and, if necessary, cut them into smaller pieces. We wash fresh tomatoes under running water, use a knife to cut off the place where the tail was attached, and then cut the vegetable into small pieces on a cutting board. Attention: If desired, you can also remove the skin, but if the tomatoes are young, then they can be chopped just like that. I usually use sun-dried tomatoes, as they add a piquant pungency and aroma to the dish. Transfer the prepared ingredient to a clean plate.

Step 6: prepare the garlic.

Using a knife, peel the garlic and then lightly rinse the ingredient under running water. After this, put the garlic cloves in the garlic press and chop the vegetable. Finally, transfer the component into a saucer.

Step 7: prepare the vegetable filling of the dish.

Pour into the frying pan a small amount of vegetable oil and put the container on fire less than average. After the oil has warmed up well, put the chopped mushrooms in the frying pan and then mix everything well with a wooden spatula. Simmer the ingredient for 20-30 minutes until all the mushroom juice has evaporated. Immediately after this, add the chopped zucchini and tomatoes into the pan. Mix everything well again using available equipment and continue cooking. vegetable filling still within 15-20 minutes until the zucchini is soft. At the end, pour in the chopped green onions and, again mixing everything well with a spatula, simmer the ingredients for another 5-7 minutes. After this, turn off the burner and salt and pepper the filling to taste.

Step 8: prepare the water.

In order to prepare the sauce with which we will season our dish, we must first boil water so that the hot liquid can be poured into the dressing. Therefore, pour purified water into a medium saucepan and place the container on high heat. Immediately after the liquid boils, turn off the burner and proceed to preparing the sauce.

Step 9: prepare the sauce.

So, pour a small amount of vegetable oil into the frying pan and place the container on less than medium heat. As soon as the oil is well heated, pour the flour into the frying pan and, while constantly stirring the ingredients with a wooden spatula, fry the flour component for 2-3 minutes until it turns yellow.

Afterwards, remove the frying pan from the burner, and in its place put a pan with hot water. We wait for the water to boil again, and then add the bouillon cube to it. Constantly stirring the liquid with a tablespoon, dissolve the cube and immediately after that add the fried flour, while continuing to stir everything with available equipment so that no lumps form in the sauce. After the mixture boils, turn the heat to low and, while constantly stirring with a spoon, cook the sauce for another 3-4 minutes. Now turn off the burner and set the dressing aside to cool slightly. Already literally through 5-7 minutes add chopped garlic to the sauce and salt and black to taste ground pepper. Attention: We add spices with special care so as not to pepper or oversalt the dish, because we have already added these components to the vegetable filling. We get something similar to Bechamel sauce.

Step 10: Prepare lean pasta casserole.

Add the vegetable filling to the bowl with the pasta and, using a tablespoon, mix everything well until homogeneous mass.

After this pasta vegetable mixture pour into a baking tray or baking dish and level everything with a spoon so that the dish is evenly baked on all sides. Then pour the sauce over everything and level everything again with available equipment so that the dressing saturates the pasta and vegetables on all sides. Meanwhile, preheat the oven to temperature 180°С and then set the dish to cook for 20-25 minutes. After the allotted time has passed, the readiness of the casserole can be checked by the color and the crust formed on the surface of the dish. It should be golden brown and look like melted hard cheese.

Step 11: Serve the lean pasta casserole.

As soon as fast pasta casserole will be ready and will begin to attract everyone with its aroma, the dish can be served to the table.

This can be done without removing the dish from the baking dish, and at the table using a knife, cut the casserole into portions, or immediately cut the casserole into pieces and use a spatula to transfer it to a serving dish. How basic and very hearty dish, the casserole can be served with sour cream, mayonnaise or any other sauce of your choice. Enjoy your meal!

- – Pasta for making casserole can be taken in any shape. I usually add it to the dish long pasta with a straw.

- – To prepare the casserole, you can use any vegetable mixture to your taste.

- - In addition to ground black pepper, you can add any seasonings to your taste.

- – When Lent ends, you can also add fried food to the pasta casserole. chopped meat. Then the dish turns out even tastier and more satisfying.

An excellent offer for people who fast, adhere to healthy eating who care about their figure or who simply decide to diversify their menu and exclude animal foods from their diet, is lean vegetable casserole. She's getting ready from various types vegetables with the addition of mushrooms, grains and legumes. Milk, eggs, mayonnaise, and cream are not used in the lean casserole. They can be replaced if desired. soy products, but this is a matter of taste. The main ingredient for any Lenten casserole is usually potatoes, to which to add a piquant taste qualities other types of vegetables, mushrooms, spices, etc. are added, but you can do without it.

To ensure that the lean vegetable casserole has a rich taste, juiciness and aroma, it is baked in a slow cooker or in the oven.

Recipe for lean vegetable casserole in the oven

Ingredients:

potatoes - 1.3 kg;
mushrooms, in our case champignons - 300 g;
tomato, medium size - 2 pcs.;
onion, medium size - 1 pc.;
broccoli - 200 g;
olives - 10 pcs.;
lean sauce that does not contain animal fat - to taste;
- taste;
olive oil - 50 g;
Provençal herbs - to taste;
salt - to taste.

Preparation

Prepare mashed potatoes from boiled potatoes with the addition of turmeric and salt. Cut the mushrooms into thin layers and fry in olive oil with the addition of provencal herbs and salt. Place the third part of the puree into the greased olive oil baking dish. Then distribute mushrooms, chopped onions, tomatoes, and olives over the entire surface. Cover it all with the remaining puree, grease with sauce, place broccoli on top and bake for 25 minutes in the oven until golden brown crust.

Lenten potato casserole in a slow cooker

Ingredients:

potatoes - 750 g;
fresh mushrooms(champignons or oyster mushrooms) - 500 g;
onions - 3 pcs.;
garlic - 2 cloves;
dill - to taste;
potato starch - 45-50 g;
salt - to taste;
seasoning for potatoes - 10 g.

Preparation

First, fry the chopped mushrooms in a dry frying pan, until the liquid evaporates, then add vegetable oil and onion. At the end of frying, add finely chopped garlic and herbs, salt to taste.

While the mushrooms are cooking, peel the potatoes and grate them coarse grater, and pour boiling water over it for five minutes. Then drain the water and mix with seasoning, starch and a pinch of salt.

Grease the multicooker bowl with vegetable oil and lay out the filling in layers, starting and ending with the potatoes. Coat the top layer with butter and bake in the “Baking” mode for about an hour. Let the finished lean casserole cool. This way it holds its shape better. Serve to the table, seasoning with dill.

Of all the abundance Lenten dishes, casserole is an excellent invention for those who adhere to fasting and dieting, for those who do not accept meat and dairy products in their diet, and simply for all lovers of simple and delicious breakfasts and dinners. The casserole also has an undeniable advantage - in its preparation thrifty housewife uses stock on duty and products left over from previously prepared dishes.

The basis of the proposed recipes for lean casseroles are potatoes, and any set of vegetables, mushrooms or fish can serve as an addition. To prevent the potato mixture from disintegrating during cooking, add a few tablespoons of starch, flour or semolina to it. The rest is a matter of taste, preference and imagination.

For those who do not use vegetable oil when frying, as an option, vegetables can be stewed in a small amount of water or vegetable broth.

Lenten potato casserole “Mushroom Glade”

Products:

6 potato tubers;
a glass of flour;
0.5 kg of mushrooms;
2 onions;
3 tbsp. soy or other sauce;
oil for frying.

Description of preparation:

First, prepare the mushrooms and onions for the filling. Cut everything into medium-sized cubes and fry in vegetable oil. Add a couple of tablespoons of soy or other sauce to the mushrooms and mix.
Dry the peeled potatoes with a paper towel, then grate them coarsely. Add flour for the viscosity of the mass, the remaining sauce and spices to taste and desire.
Grease the mold with oil, lay out half of the potato mixture, level it well, the next layer will be mushrooms and onions and potatoes again on top. Smooth the surface and apply a pattern with a spoon or fork, then the casserole will not only be tasty, but also beautiful.
IN hot oven, at 180 degrees, bake for an hour. You can serve it either hot or cold; the casserole will be good in any form.

Mashed Potato and Cauliflower Casserole

Products:

mashed potatoes - 300 g;
bag of frozen cauliflower;
greens - one bunch to taste;
a bunch of green onions;
starch - 3 tbsp;
water - 2 tbsp;
olives optional;
salt, spices to taste.

Description of preparation:

Separate the cauliflower (replace broccoli if desired) into small heads, boil in salted water and drain in a colander.
Cut the olives into rings, finely chop your favorite greens and onions.
Add starch and water to the puree, season with spices; for brighter taste and a hint of piquancy, you can add curry. To make the casserole fluffy and tender, beat the mixture a little with a mixer.
And then we can offer two options. In the first one, we combine the puree with prepared vegetables and bake it like that. Or put all the puree on a baking sheet, distribute the cabbage beautifully and evenly on top and sprinkle with herbs and olives between the inflorescences. Select and bake in an oven preheated to 180 degrees for 30 minutes.

Lenten potato casserole “Country”

Products:

potatoes - 4 tubers;
fresh mushrooms (champignons) - 200 g;
pickled cucumbers - 3-4 pcs.;
onion 1 pc.;
flour 2 tbsp;
salt pepper.

Description of preparation:

For minced meat, grind the mushrooms and onions through a meat grinder and simmer under the lid until tender. Don't forget to add salt and pepper for taste.
Peel the potatoes, dry them from excess moisture on a paper towel, grate them on a coarse grater, add salt, add flour so that the casserole is not crumbly, and knead well.
Place some of the potatoes in layers in the prepared pan, all of them minced mushroom, sprinkle with cucumbers, cut into thin slices, cover with potato mixture.
Bake in an oven preheated to 180 degrees for 20 minutes, until done.

Potato and vegetable casserole “Mosaic”

Products:

1.5 kg of potatoes;
package of frozen mixed vegetables;
package of frozen champignons;
one carrot;
one onion;
garlic and herbs optional;
salt, pepper, spices to taste;
vegetable oil for frying.

Description of preparation:

Boil the potatoes and add finely grated carrots to the water to give them a beautiful color. Then beat a strong puree and add flour for greater viscosity.
Fry mushrooms, vegetables, chopped garlic, herbs in oil, add salt and pepper to taste, and add your favorite seasonings.
Then on a baking sheet we form the first layer of half the puree, lay out all the vegetable filling and cover with the remaining potatoes.
Bake in an oven preheated to 180 degrees for 20-25 minutes until beautifully golden brown.

Potato casserole “Goldfish”

Products:

0.5 kg of potatoes;
0.5 kg fish fillet;
half a glass raises. oils;
2 tbsp. l. tomato paste;
bulb;
greenery;
breadcrumbs;
salt, sugar.
ground black and red pepper.

Description of preparation:

Cut the fillet into thin slices and fry in oil. Brown the onion, chopped into half rings.
For the bottom layer, place half of the potatoes, cut into thin slices, into a greased pan. Tomato paste We dilute a little water with sugar and spices, pour on top. Lay out the fish, onions and cover with the rest of the potatoes.
Sprinkle with breadcrumbs and place in an oven preheated to 180 degrees until the potatoes are ready. Rusks will give the dish a beautiful crust. Serve sprinkled with herbs.

Potato casserole with beans

Products:

dry beans - 1 tbsp.;
potatoes - 300 g;
onion - 3-4 heads;
breadcrumbs - 1 tbsp;
frying oil;
salt and pepper to taste.

Description of preparation:

For this recipe, the beans need to be prepared in advance by soaking and boiling until tender. Pass the boiled potatoes through a meat grinder. Ready beans grind in a blender.
In a deep bowl, mix the potatoes and beans well until smooth, add salt and pepper to taste. If desired, you can add your favorite spices; it will go well with suneli hops or ground coriander.
Fry the finely chopped onion in oil until transparent, making sure not to overcook, this will change the taste of the dish.
Grease a mold or baking sheet with oil, sprinkle with breadcrumbs and spread mashed potatoes and beans, sandwiching with onions. Level the top, draw waves with a spoon and sprinkle with oil.
Bake in a hot oven until golden brown. Serve with finely chopped greens.

The casserole prepared according to this recipe is incredibly aromatic and tastes great. Thanks to the presence of mushrooms, the dish becomes more nutritious and can replace a full lunch.

Ingredients:
350 g champignons
1 large onion
3 cloves garlic
salt to taste
ground pepper to taste
bunch of dill
5 potatoes
5 tbsp. tablespoons vegetable oil

How to cook potato casserole with mushrooms:

Washed and peeled potatoes must be boiled in salted water, then removed from the liquid and mashed with a blender. TO mashed potatoes should add 2 tbsp. spoons of vegetable oil and mix thoroughly.

Purified onion you need to cut it into small cubes, then put it in a frying pan with 3 tbsp. spoons of heated oil and fry until transparent. After this, add mushrooms cut into small pieces and finely chopped garlic to the onion. When the champignons are browned, the pan will need to be removed from the stove.

Place the fried mushrooms in a deep, greased pan, then place the potato mixture on top and distribute it evenly using a spatula. Next, the form with the lean potato casserole is placed in an oven preheated to 200°C for half an hour. Ready dish sprinkled with chopped dill and served sliced.

Lenten potato casserole with cucumbers

Excellent potato casserole made with the addition of cucumber.

Ingredients:
6 potatoes
2 pickled cucumbers
1 onion
bunch of greenery
2 tbsp. spoons of tomato puree
2 tbsp. spoons of flour
1 tbsp. water
salt to taste
pepper to taste
sunflower oil
ground crackers

How to cook Lenten casserole with cucumbers:

For the casserole, you need to select medium-sized potatoes, wash them thoroughly, boil them in their skins and cool. Then peel the cooled potatoes and cut into thin slices. Medium-sized pickles should be removed from the brine, dried with paper towels and grated on a coarse grater. Wash and finely chop the fresh herbs, and cut the onions into thin half rings.

Lubricated with sunflower oil and sprinkled ground breadcrumbs You need to evenly lay out half of the boiled potatoes. Arrange the pickles, onions and herbs in the next layer, then cover them with the remaining potatoes.

To prepare the filling, in a separate bowl you need to combine and stir well the water with tomato puree, salt, pepper and flour. Pour the resulting mixture into the casserole and place it in an oven preheated to 180°C for 35-40 minutes. The finished dish can be served hot or chilled.