One of the most popular dishes Italian cuisine Considered vegetarian lasagna. Recipes for this delicious and healthy food are striking in their diversity. Therefore, each hostess will surely choose the most suitable option for herself. There is not a single gram of meat in the composition of such dishes. Instead, there is a large number of various vegetables.
Variant with carrots and bell peppers
According to the technology described below, a very satisfying and fragrant vegetarian lasagna is obtained in a slow cooker. The recipe for this dish is extremely simple, so it is possible that you will often cook it for your family. To serve it to the dinner table on time, stock up on everyone in advance necessary products. AT this case you will need:
- Packing sheets for lasagna.
- 3 ripe large tomatoes.
- 250 grams of hard cheese of low-melting varieties.
- A couple of bell peppers and eggplant.
- Medium carrot.
- Quarter pack butter.
- 600 milliliters of milk.
- A couple of tablespoons of white wheat flour.
- Salt and spices.
Process description
So that the vegetarian lasagna you made, the recipe of which implies the presence of eggplant, does not acquire a bitter aftertaste, you first need to start preparing these vegetables. They are washed, cut into small cubes and put in a suitable bowl. Then the eggplant is generously sprinkled with salt and left for fifteen minutes. Then they are washed in cool water and thrown into a colander.
Now it's time to tackle the rest of the components. Washed vegetables are peeled and seeds are removed and then chopped. Carrots are rubbed on a fine grater. Tomatoes and bell pepper cut into cubes.
Eggplants and carrots are laid out in a multicooker bowl, greased with vegetable oil. When they are lightly fried, peppers and tomatoes are sent to them and continue cooking. The browned vegetables are placed in a clean plate, and butter is added to the released multicooker. When it melts, pour flour into it and wait until it acquires a golden hue. Then milk is poured into the device and seasoned with a pinch nutmeg. After a couple of minutes, almost all the resulting sauce is poured into a separate bowl.
Lasagna sheets, previously doused with boiling water, are laid out in a slow cooker so that they are on top of each other. Partially distributed on top vegetable filling. All this is sprinkled a small amount grated cheese and again covered with sheets. This time they are smeared with milk sauce. The sheets are sprinkled with grated cheese and continue to alternate layers. Vegetarian lasagna is baked, the recipe of which is discussed a little higher, in the “Multi-cook” mode at one hundred and twenty degrees. In about half an hour, it will be completely ready for use. Before serving, it is slightly cooled and cut into separate portions. If desired, the dish is sprinkled with chopped herbs.
Vegetarian lasagna: recipe with zucchini
it light summer the dish consists of almost nothing but vegetables. Therefore, it turns out not only tasty, but also incredibly useful. Since such lasagna can be given not only to adults, but also to children, it is ideal for a family dinner. To prepare it you will need:
- 200 grams of lasagna sheets.
- Medium sized fresh zucchini.
- 400 grams of broccoli.
- A couple of tomatoes and onions.
- Large carrots and sweet bell peppers.
- A couple of cloves of garlic.
- Parsley root.
- 500 ml water or vegetable stock
- A pod of hot pepper.
- A liter of ready-made bechamel sauce.
- 250 grams of hard cheese.
To make a really tasty vegetarian lasagna, the recipe of which is so simple that even an inexperienced hostess can easily master it, you need to additionally stock up on salt and nutmeg.
Sequencing
On the initial stage need to do the vegetables. They are washed, cleaned and crushed. Broccoli is cut into florets and processed in a food processor. Onions, zucchini, carrots and sweet peppers are cut into small cubes. Garlic is passed through a special press. Parsley root and hot pepper are crushed with a sharp knife.
Pour vegetable oil into a thick-bottomed pan and heat it well. Then add the onion, garlic and hot peppers. After a couple of minutes, carrots, broccoli, zucchini and parsley root are added there. All this is covered with a lid and stewed over low heat. Five minutes later, tomato slices and sweet peppers are sent to the pan. All gently mix and continue to simmer. Shortly before removing from the stove, salt is added to the vegetable stew and a little hot water or broth.
Ready bechamel is sent to a separate saucepan. There they pour vegetable or mushroom broth. All this is seasoned with nutmeg and heated over low heat until thickened.
Pour some sauce into a fireproof dish. Lasagna sheets and a portion of vegetable stew. All this is poured with sauce and sprinkled with grated cheese. Layers are alternated until the mold is filled. It is important to ensure that the sauce is the last and hard cheese. All this is covered with foil and cleaned in the oven. Vegetarian lasagna is being baked, the recipe of which will surely appear on the pages of your cookbook, at standard one hundred and eighty degrees. After about half an hour, it is removed from the oven, freed from foil, decorated with tomato slices, sprinkled with cheese and returned back. After seven minutes, the browned lasagna is removed from the oven. Before serving at the dinner table, it is slightly cooled and cut into separate portions.
Vegetarian Lasagna: Eggplant Recipe
This option is interesting because it involves the use of tomato sauce. To implement it, you will need simple and easily accessible components, the main part of which every thrifty housewife always has. To prepare delicious healthy lunch, you will need:
- Large fresh eggplant.
- Half an onion.
- 400 milliliters of tomatoes own juice.
- A tablespoon of olive oil.
- Lasagna sheets.
- A couple of cloves of garlic.
- A teaspoon of sugar.
- 50 grams of flour and butter.
- 500 ml vegetable broth.
- Salt and spices.
Cooking algorithm
According to the technology described below, a very satisfying and appetizing vegetarian lasagna is obtained. The recipe for this dish can be divided into several stages. You need to start the process with vegetables. They are washed, cleaned and crushed. Onion, eggplant and garlic are cut into cubes. Garlic is chopped with a sharp knife.
Heat up vegetable oil in a frying pan. Then put onion and garlic there and fry them. When they become transparent, eggplant is added to them. Five minutes later, the vegetables are sent to a separate plate. And in the remaining oil, tomatoes in their own juice, sugar, salt and spices are placed. All this is covered with a lid and stewed for about a quarter of an hour. Then the finished sauce is combined with fried vegetables. The resulting mass is mixed and removed from the burner.
Melt butter in a separate saucepan and add flour to it. Everything is mixed so that there are no lumps left, poured with hot broth, salted, seasoned with spices and boiled to the desired density.
At the bottom of the form spread sheets of lasagna and cover them with vegetables in tomato. Bechamel is placed on top. All this is again covered with sheets of dough and the layers are repeated. The top must be smeared with bechamel sauce. Vegetarian lasagna is baked, the recipe with a photo of which is presented in today's article, at a standard one hundred and eighty degrees. After about twenty-five minutes, it can be removed from the oven and served for dinner.
Olive variant
This recipe allows you to quickly and without undue hassle to prepare a delicious and healthy dinner for the whole family. To do this, stock up on everything you need in advance. This time you should have:
- 16 sheets of lasagna.
- A couple of large eggplants.
- 4 ripe tomatoes.
- Half a can of olives.
- 150 grams of cheese.
- 4 tablespoons of butter.
- 3 glasses of milk.
- Salt, spices and dried herbs.
Cooking technology
Washed and diced eggplants are fried on vegetable oil. After a few minutes, chopped tomatoes (without skins), salt and spices are added to them. All this is cooked until the moisture evaporates completely.
In a separate saucepan, melt the butter, combine it with flour and mix. After a minute, milk is poured in, seasoned with dried herbs and boiled to the desired density.
Lasagna sheets are placed in a heat-resistant form and covered with vegetables. All this is poured with a third of the available sauce and the procedure is repeated twice more. The penultimate layer is sprinkled with half of the grated cheese and garnished with olives. Lay the lasagna sheets on top and cover them with the rest of the sauce. All this is again sprinkled with grated cheese and put in a hot oven for half an hour.
Variant with pumpkin
Using the technology below, a very fragrant and appetizing vegetarian lasagna is obtained. The recipe for cooking at home is incredibly simple. It is also important that it does not involve the use of expensive or scarce components. So that your family can try such lasagna, buy everything you need in advance. Your kitchen should have:
- Half a kilo of ripe tomatoes.
- 125 grams of mozzarella.
- 250 milliliters of milk.
- 50 grams of parmesan and butter.
- Small butternut squash.
- 250 grams of whipped cream.
- 3 tablespoons of olive oil.
- A couple of bulbs.
- 40 grams of flour.
Cooking method
Peeled and chopped pumpkin is poured with salted water, brought to a boil and removed from the burner. Chopped onions are fried in heated vegetable oil, chopped tomatoes (without skins) are added to it and stewed for several minutes.
In a saucepan combine melted butter and flour. Everything is well mixed and fried. After a couple of minutes, whipped cream is introduced there and cow's milk. The future sauce is boiled down to the required consistency, salted, seasoned with spices and removed from the fire.
Lasagna sheets are dipped in boiling water for a couple of minutes and immediately lowered into a container with ice water. When they have cooled, they are dried on a towel and laid out in a heat-resistant form, alternating with vegetables and sauce. Place pumpkin pieces, parmesan and mozzarella on top. Lasagna is baked at standard one hundred and eighty degrees for at least forty minutes.
Vegetarian lasagna with mushrooms and tomatoes - one of the varieties of the popular Italian food. For meat-eaters and lovers of a hearty meal, we have already offered to cook, and today's our recipe is for those who for some reason do not eat meat. Thanks to ready-made store-bought semi-finished products, we will save ourselves from the extra hassle of kneading the dough, spending very little time to make the filling. As a result, we get a delicious vegetable lasagna, providing a full dinner.
Ingredients: 
- lasagne sheets - 9 pcs.;
- champignons - 500-600 g;
- fresh tomatoes - 3 pcs.;
- onion - 1 large;
- garlic - 2-3 teeth;
- vegetable oil - about 30 ml;
- milk - 400 ml;
- butter - 40 g (+ 10 g for greasing the mold);
- flour - 40 g;
- cheese - 50 g;
- nutmeg - a pinch;
- salt, herbs - to taste.
- We wash the mushrooms with running water, get rid of excess liquid. We chop clean and dry mushrooms into thin plates.
- After removing the husk, chop a large onion with a knife, fry in vegetable oil until soft, along with peeled and finely chopped garlic cloves.
- It is not necessary to bring the onion to darkening - as soon as it becomes soft, add the mushrooms, frying everything together until the moisture released by the mushrooms has completely evaporated. A few minutes before the end of cooking, sprinkle the contents of the pan with salt and mix well.
- Let's take tomatoes. We need to get rid of the vegetable skin and cook from the juicy pulp tomato sauce. To do this, we make cross cuts on a bright peel, and then pour boiling water over the tomatoes, after which we immediately place the “hot” tomatoes in a container with ice water. After such a manipulation, the skin should be removed quite easily, otherwise the above steps should be repeated again.
- Cut the vegetable pulp into medium-sized pieces, place in a blender thicket, and then grind to a mushy state. Received tomato puree salt to taste, sprinkle herbs and mix.
- It remains to prepare only the popular Bechamel sauce, which is an indispensable component of both meat lasagna and vegetarian. To do this, melt 40 g of butter in a separate saucepan or small saucepan over low heat. Next, add flour. Stirring constantly, heat the mixture for a couple of minutes, then remove from heat. Gradually pour chilled milk into the hot butter-flour mass, stirring vigorously to avoid the formation of lumps.
- We return the container to the stove. Bring milk to a boil and then reduce heat to low. Cook milk mixture, stirring, until thickened. The finished sauce should have a consistency similar to liquid sour cream. For flavor, add a pinch of nutmeg to the Bechamel, mix.
- Grease a rectangular baking dish with a piece of butter. Place three sheets of lasagna on the bottom (be sure to read the instructions on the package - sometimes sheets require pre-cooking).
- Pour a portion of snow-white sauce on top (about 6-7 tablespoons), evenly distributing it over the entire area of the lower layer. Next, sort 1/2 portions of champignons, covering them with 1/2 part of tomato sauce.
- Repeat the layers in the same order. Pour the last sheets of lasagna with the rest of the Bechamel sauce.
- We cover our multi-layered workpiece with cheese, grated with medium chips, after which we send the semi-finished product to the oven, heated by that time. Bake at 180 degrees until browned cheese crust(about 30 minutes).
- We allow the finished dish to cool a little - so it will be easier to cut the lasagna into portioned pieces.
- Serve as independent dish, supplemented with greens, fresh vegetables or pickles. Vegetarian lasagna with mushrooms and tomatoes is completely ready!
Enjoy your meal!
This dish is very popular, and it came to us from Italy. Vegetarian lasagna can be prepared according to different recipes- we offer them to your attention.
USEFUL INFORMATION
Can be used to make lasagna finished sheets- carefully read the recommendations (some blanks need to be boiled, and some do not). Also, this dish can be based on vegetables (they replace the dough). Another cooking option is pita bread as a base. An obligatory component of the dish is Bechamel sauce.
Melt 60 g of butter over low heat, add 2 tbsp. flour. Rub with a spoon for a couple of minutes. Pour milk (350 ml) in a thin stream, beat with a whisk, continuing to warm up. Boil until thick. Remove from heat, add some nutmeg and salt.
Assemble the lasagna in a greased pan. The first layer is bechamel, the next is dough, then it goes again milk sauce. On top of it, the filling is distributed, which is covered with a sheet of dough, etc. The bechamel sauce and grated cheese complete the process. Lasagna is cooked in the oven for 30-40 minutes (180-200 degrees).
WITH MUSHROOMS (IN MULTICOOKER)
Peeled carrots (1 pc.) Cut into 3 parts. Peel 2 onions, cut each into 4 pieces. Free 1 sweet pepper from seeds and cut into large pieces, wash 0.5 kg of champignons. Grind all the components of the filling with a food processor or meat grinder. Add 100 g granulated soy protein, thyme and other seasonings, salt. Simmer the filling in olive oil until thick.
You can cook this lasagna in a slow cooker. Line the bottom of the bowl with a cut baking sleeve to ready meal could be put on a plate. Form lasagna, sprinkle with cheese. Bake 2 hours (Stew).
WITH EGGLANTS
Wash 350 g of eggplant, cut into plates and bake on a wire rack (10 minutes, 180 degrees). Assemble lasagna - sauce/dough/sauce/eggplant/thin tomato slices/dough. Finish the process with milk sauce and cheese.
WITH SPINACH (ON LAVASH)
Fry an onion in 40 ml of olive oil, add tofu cubes (200 g). After a few minutes, put mashed tomatoes (2-3 pieces) and a large bunch of spinach (pre-boil it for 3 minutes, and cut it after cooling). Season the mass with crushed garlic, curry, ground pepper and salt. Simmer until done. Assemble lasagna using special dough instead thin pita bread. Bake in the oven for 20 minutes at 200 degrees.
WITH Zucchini
This recipe vegetarian lasagna allows you to replace the dough sheets with zucchini. The filling will be frozen green pea(300 g), leeks and carrots (1 each). For toppings, use olive oil and tomato (30 ml / 1 tbsp.). To prepare the sauce, use 3 slices of mozzarella, 3 tbsp. sour cream fresh dill, a clove of garlic (chopped cheese, combine with the rest of the ingredients).
Cut the washed and towel-dried zucchini into slices. Cut the onion into rings, grate the carrots. Fry root vegetables in vegetable oil. When the vegetables are browned, put the tomato and peas. Stew, then add chopped herbs, seasonings, salt. Put the zucchini plates / sauce / filling in a greased form. Finish off with the sauce. Bake for 30 minutes at 200 degrees.
Vegetarian lasagna is a healthy and very tasty dish. Be sure to treat your family members to them.
Step 1: Prepare the ingredients.
The first step is to rinse all vegetables under cold running water. We divide the leek into two parts: white and leaves. So cut the white part into not very thin rings. Bell pepper we clean from seeds, and peel eggplant. Then we cut all the vegetables into cubes (approximately 2x2 cm).Step 2: Prepare the vegetable filling.
We put on a medium heat to heat the pan, pour in the olive oil and put the eggplants to fry first. Minutes after 1.5 stir and add zucchini to the pan. fry about 2 minutes, stirring occasionally, and then add the tomatoes, leeks and peppers. Stir and simmer about 5 minutes while stirring (and without a lid!).
As a result, the vegetables should become soft, but at the same time retain their integrity and not turn into porridge. At the end, salt and pepper to taste and remove the pan from the heat.
Step 3: Prepare the sauce.
We will prepare bechamel sauce. To do this, we shift the butter into a small saucepan and send it to heat over medium heat.
Then pour in, stirring wheat flour, and continue to cook, still stirring, until the mass boils.
Then pour milk into the pan, and, stirring, bring the mass to a boil. Then turn down the fire and cook within 1-2 minutes.
Step 4: Cooking Lazy Vegetarian Lasagna
Set the oven to preheat to 180 degrees.
Now let's get to the fun part. We take the form in which we will prepare our dish, and lay out the first layer of a sheet of lasagna. Top it evenly with sauce, and then lay out a layer of vegetables (already slightly cooled).
Cover with another sheet of lasagna, and repeat the layers until the whole form is filled. The last layer should be bechamel sauce, which we sprinkle with grated (on a fine grater) cheese. Cover the top with foil and place in the oven to bake. minutes for 35-40. Wherein 10 minutes remove the foil before the end of cooking so that the cheese turns into a golden crust.
Step 5: Serve Lazy Vegetarian Lasagna.
We take out the finished lasagna from the oven and give it to her 10 minutes stand. Then we cut it into portioned pieces and serve it on the table. Enjoy your meal!
Before assembling the layers directly, check the lasagna packaging to see if the sheets need to be boiled.
In assorted vegetables, you can add a little canned corn.
If you want to make the lasagna spicier, add a little finely chopped chili pepper or garlic to the filling.
It is better to grease the baking dish with a piece of butter, or even cover it parchment paper. This is to make sure the lasagna doesn't burn.
As an aperitif, semi-sweet white wine is ideal for this dish.
Traditional Italian lasagna can be not only meat, but also vegetarian. In addition to layers of dough, several types of cheese, tomato paste and bechamel sauce, spinach, zucchini, mushrooms are often put in this dish, flavored with wine, garlic, herbs. There are many recipes for such lasagna, as many as you can think of different variations of the vegetable filling.
Vegetarian vegetable lasagna: video recipe
Vegetable lasagne with spinach, broccoli and mushrooms. Ingredients
For a light vegetable lasagne, you will need: - 250 grams of dry layers of lasagne; - 2 chicken eggs; - 2 cups of fatty creamy cottage cheese; - 350 grams of ricotta cheese; - 2 teaspoons of dried oregano; - 2 cups of chopped fresh mushrooms; - 1 cup of chopped small cube onions; - 4 tablespoons of minced garlic; - 2 tablespoons of vegetable oil; - 2 tablespoons of wheat flour; - ½ teaspoon of ground black pepper; - 1 and ¼ cups of full-fat milk; - 300 grams of frozen spinach; - 300 grams of inflorescences broccoli; - 1 cup of grated carrots; - 100 grams of grated parmesan; - 250 grams of mozzarella.
Frozen spinach can be replaced with fresh, but you will need to take it 5 times more, that is, you will need 1.5 kilograms of fresh herbs
How to cook vegan lasagna
Prepare the filling. Place creamy in a medium bowl. fatty cottage cheese, wipe the ricotta through a fine sieve, beat the eggs lightly and add to curd mass season with oregano and mix well. Set aside.
In a large wide frying pan, fry the mushrooms cut into thin slices, fry until all the liquid has evaporated from them, pour in vegetable oil, add onion and garlic. Cook until the onion becomes transparent. Sift the flour with pepper and carefully sprinkle the mushrooms and vegetables in an even layer, pour in the milk. Cook, stirring, until the sauce thickens. Remove from fire.
You can cook separately white sauce bechamel and fry vegetables, but it will take much longer
Defrost the spinach in the refrigerator, carefully squeeze out the excess liquid, add together with the broccoli and carrots to the pan, sprinkle with ¾ of the parmesan, mix. Cut mozzarella into thin slices.
Boil 3 liters of water in a large wide saucepan. Dip dry layers of pasta in salted boiling water and cook for 5-7 minutes, following the instructions on the package. Take out with special culinary tongs and put in a mold greased with vegetable oil. Place 1/3 of the curd mixture on top of the lasagna, then 1/3 vegetable mix and 1/3 mozzarella, cover with the next layers of pasta. Repeat layers until you run out of filling. Sprinkle the top of the lasagna with the remaining parmesan cheese. Bake in a preheated oven at 180 degrees for 35 minutes. Let the dish rest for at least 10 minutes before serving.
