Easy Vegetable Lasagna: Vegetarian Recipe. Vegetarian vegetable lasagna with pumpkin and eggplant

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 hard cheese fusible 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 prepare 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 of 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. Part of the vegetable filling is distributed on top. 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 Bell pepper 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 and a little hot water or broth are added to the vegetable stew.

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 and hard cheese are the last. 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 slices of tomatoes, 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 in that it involves the use 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

Using 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 lasagne is one of the most popular Italian dishes. The recipes for this delicious and healthy dish 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 are a large number of different vegetables.

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 all the necessary products in advance. In this case, you will need:

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 peppers are cut into cubes.

Lasagna sheets, previously doused with boiling water, are laid out in a slow cooker so that they are on top of each other. Part of the vegetable filling is distributed on top. All this is sprinkled with a small amount of 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's easy summer dish almost all 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

At the initial stage, you need to do 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 onion, garlic and hot pepper are placed in the container. 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 and a little hot water or broth are added to the vegetable stew.

Ready bechamel is sent to a separate saucepan. Vegetable or mushroom broth is also poured there. 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 are placed on it. 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 and hard cheese are the last. All this is covered with foil and cleaned in the oven. Vegetarian lasagna is baked, the recipe of which will surely appear on the pages of your cookbook, at a 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 a delicious and healthy lunch, you will need:

Large fresh eggplant.
Half an onion.
400 milliliters of tomatoes in their 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

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.

Olive variant

This recipe allows you to quickly and effortlessly 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 in 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.

Variant with pumpkin

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

In a saucepan combine melted butter and flour. Everything is well mixed and fried. After a couple of minutes, whipped cream and cow's milk are introduced there. 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 of 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.

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. We clean the sweet pepper from seeds, and peel the eggplant. Then we cut all the vegetables into cubes (approximately 2x2 cm).

Step 2: Prepare the vegetable filling.

We put on medium heat to heat the pan, pour olive oil and the first to lay out the eggplants to fry. 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.

Although it is not the fastest and cheap dish, I highly recommend you cook it to pamper yourself and loved ones.

And if you like to experiment, then be sure to take this recipe into service, because there is room for fantasy to roam. Dina, for example, makes layers of lasagne with potatoes, eggplant, tomato, and even buckwheat. Well, what about your vegetarian version of this? wonderful dish I suggest below.

Dough:

1 cup (250 ml) flour
80 ml water
a pinch of salt

Filling:

1 carrot
2 large bell peppers
2 tomatoes
½ jar of olives (olives)
1.5 st. l. tomato paste
150 ml. water
1 tsp salt
2 tsp Sahara
spices: ½ tsp each (or to taste) ground coriander, black pepper, turmeric, asafoetida, 2 tsp. dried herb mixes (Provencal, Italian or other)
300 gr. hard cheese (such as Russian or Dutch with microbial abomasum)
200 gr. Adyghe cheese
bechamel sauce

To prepare lasagna, you can buy ready-made dry sheets of dough or make it yourself, because it is not difficult at all. You need to mix flour, salt and water and knead a dense elastic dough. Cover and set it aside for now.
Prepare Bechamel sauce according to this recipe, only you need to take 650 ml of milk, and all other ingredients in the same way. When the sauce thickens to the consistency of sour cream, turn off the heat and cover with a lid.
Grate the carrots, and cut the pepper into small cubes.
Heat a little vegetable oil in a frying pan and fry the spices (coriander, turmeric, asafoetida or others of your choice) for a few seconds.
Add carrots, simmer for a couple of minutes and pour pepper.
After 1-2 minutes, add to vegetables tomato paste, hot water(150 ml) salt, sugar and cook until soft.
At the end, sprinkle with black pepper, dry herbs, mix and turn off. Smell awesome!
Take 1/6 of the dough, make a ball and roll it very thin (1 mm) on a floured table to the size of the mold (I have Ø 25 cm). Cover the rest of the dough so that it does not dry out.
Grease a deep form (about 10 cm high) with vegetable oil and pour 2-3 tbsp. spoons of Bechamel sauce, evenly distributing along the bottom.
Put a rolled-out layer of dough or purchased sheets on top (maybe they will need to be pre-boiled, read the instructions).
Spread evenly 1/3 of the vegetable filling.
Drizzle it with Bechamel sauce and sprinkle with ¼ of the grated hard cheese.
Now roll out the next layer of dough and place on top of the cheese.
Spread with Bechamel sauce and sprinkle with chopped olives.
Top with a layer of grated Adyghe cheese (½ part).
Roll out and lay a layer of dough.
Repeat steps 11 and 12 (a layer of vegetable filling, bechamel and cheese).
Make a layer of dough again and spread it with sauce.
Arrange sliced tomatoes
.
Sprinkle with the remaining Adyghe cheese.
Roll out and put the next layer of dough.
Repeat steps 11 and 12 again ( vegetable stuffing, bechamel and cheese).
Now make the last layer of dough, spread it with sauce and sprinkle with the remaining hard cheese.
Cover the mold with foil.
Put in an oven preheated to 180 ° C for 45 minutes.
Remove the foil and leave in the oven for another 10 minutes.

Advice: Before cutting the lasagna, let it stand for about 15 minutes. And also, it will be very beautiful and tasty if it is served on lettuce leaves.

In this recipe, all the components are perfectly combined to taste and complement each other. I'm sure you'll love this dish!

Recipe 2: Vegetarian Lasagna with Eggplant and Bechamel Sauce

I propose to cook hearty vegetarian lasagna with eggplant. Eggplants here are perfect with bechamel sauce and cheese! By the way, the taste of eggplant in vegetarian lasagna resembles mushrooms.

1 pack of lasagna sheets (12 sheets). Be sure to read the instructions on the packaging of the lasagna! Some manufacturers suggest pre-boiling lasagna plates. I have plates that do not require cooking.
350 g eggplant.
150 g tomatoes (2 pieces).
350 grated cheese (hard varieties).

Bechamel sauce for lasagna:

Milk - 900 ml.
Butter - 120 g.
Flour - 90 g.
Nutmeg - 1 teaspoon.
Salt - 2 teaspoons.

We free the eggplants from the stalks and cut into thin strips. If desired, you can pre-peel the eggplant. I don't peel - it tastes better with the skin on.
We spread the strips on a wire rack and put in the oven at 180 degrees C for 10 minutes. In lasagna, dried eggplants will soak in the sauce and taste like mushrooms. Preparation of bechamel sauce
Now prepare the bechamel sauce.
Put the butter in a frying pan, turn on a small fire and melt the butter.

Pour flour into melted butter, mix. Increase the fire to medium. Fry for a minute, stirring constantly.

Pour the butter-flour mixture with milk, mix. With constant stirring, cook the bechamel sauce until it thickens.
Add salt and nutmeg, mix the sauce and turn off the heat.

Pour a little bechamel sauce into the lasagna dish and spread it over the dish.

We lay out three plates of lasagna parallel to each other (do not overlap!).

Lay the roasted eggplant strips on top.

Pour all over with bechamel sauce.

Sprinkle with ¼ of the grated cheese.
Lay the lasagna on top of the cheese again.
Now eggplant again.
More bechamel and cheese.

In the next row, the procedure is the same, only together with the eggplants we lay out the tomatoes cut into circles.

The last row of lasagna plates is simply poured with bechamel sauce and, if desired, additional cream, sprinkle with cheese on top.

Put the eggplant veggie lasagne in the oven for 30 minutes at 180 degrees C, then 10 minutes at 210 degrees C, until cheese crust will not brown.

Recipe 3: Vegetarian Lasagna with Various Toppings

The cooking process took me about 2 hours (but this is taking into account the fact that I cooked it for the first time, took pictures and paid a lot of attention to the design), I think if you can cook it a couple of times in an hour.
In addition, lasagna is a very convenient dish - it can be prepared from any products that you have in the refrigerator, the main thing is to show your imagination how to combine them!

For the lasagna I used:

LASAGNE SHEETS - 250 gr. (0.5 packs)

FILLINGS:
Broccali cabbage - 300 gr.
Carrot - 1 pc. (small)
Bulgarian pepper - 1 pc.
Tomato - 2 pcs (large)
Cheese - 150 gr.
Pitted olives - 0.5 cans.
Sunflower oil - 3 tbsp.

BECHAMEL SAUCE:
Butter - 4 tbsp.
Flour - 5 tbsp.
Milk - 3 tbsp.
Basil - 0.5 tsp
Oregano - 0.5 tsp
Nutmeg - 0.3 tsp
Black pepper - 0.5 tsp
Salt - 2 tsp

All products should be rinsed with cool water (possible in the package) - to clean them from the "dirt" on the subtle plane.

FILLINGS:

Stuffing number 1:
Peel the tomatoes from the skin: lower them into a pot of boiling water, turn over after a minute, remove from the stove and lower into cold water, remove the skin.

Cut into thin cross rings.

Stuffing number 2:
Peel the bell pepper and cut into small squares.

Boil broccoli and carrots until half cooked, drain the water.

Cool down. Cut in small pieces.

Heat up 2 tablespoons in a frying pan. sunflower oil(or ghee) and put the pepper there first, and then the carrots and broccoli.

Keep over medium heat, stirring until the moisture evaporates.

Stuffing number 3:
Grate the cheese on a medium grater.

Cut the olives into slices in a separate bowl.

COLLECTING:

Pour 1 tbsp onto a baking sheet. sunflower oil, spread along the bottom and walls.
Evenly pour 2 tbsp. flour (if you shake the baking sheet like a sieve, the flour will be distributed in a thin layer over the entire surface).

We build the 1st floor: Lay out sheets of lasagne in a continuous layer (you can even overlap).

Divide filling #1 in half and lay half on top of the sheets,

evenly cover with bechamel sauce (not much on this layer, because this is the bottom of our lasagna and the tomatoes themselves are a very juicy filling).

Cover with lasagne sheets.

2nd floor: Lay out the filling No. 2 layer thickness of about 0.5 cm,

top with a generous layer of sauce and lasagna sheets.

3rd floor: Divide the filling cheese No. 3 into two parts and level one of them on the 3rd floor. Put the remaining half of filling No. 2 on top of the cheese in one layer, flavoring it with olives.

Cover with béchamel sauce (about the same as 1st floor) and lasagne sheets.

Roof: lay out the remains of filling No. 3
and pour them with the remaining sauce (there should be even more sauce than on the 2nd floor!).

BAKE:
I set it to 100 degrees for about 20 minutes - until the moment when the sauce settled and began to blush a little

and switched to 150 degrees until a golden color appears.

Fresh homemade lasagna sheets with the same thickness will certainly cook faster than a purchased semi-finished product, but I still decided to make a pilot release of lasagna with ready-made sheets :)

WE SUPPLY:
When we take it out of the oven fragrant dish, most importantly, do not forget to offer it;)
For a beautiful presentation, I used lettuce leaves, dill and olives.

Now Bon appetit, signyori and signorita!

Recipe 4: Vegetarian lasagne with champignons, you can do without them. Lots of mozzarella cheese

1. We will need:
- ready-made lasagne sheets without eggs, sweet peppers, spices, mozzarella cheese, maasdam cheese, any other slightly floating spicy cheese, olives, a little garlic-soy minced meat (you can without it), greens, a couple of tablespoons of sour cream.
2. Three all cheeses (mnooooooo!) in equal proportions.
3. Fry the champignons until half cooked.
4. We cut thinly sweet peppers and olive rings.
5. Grease the mold with oil.
6. Boil the lasagna sheets until half cooked and spread one layer with a slotted spoon ...
7. Lay each layer of laid out lasagna different stuffing, indicated in paragraph 1, sprinkle with herbs, pepper and always a layer of cheese.
8. When all the layers are laid and each of them is sprinkled with cheese, put in an air grill, covered with foil for 30 minutes at a temperature of 205 g and a high fan speed
9. After 30 minutes, we take it out, smear sour cream on top, sprinkle with cheese, level it, sprinkle black pepper and a little paprika on top, put it back in the oven, covered with foil, for another 15 minutes.
10. After 15 minutes, remove the foil and cook for another 10-15 minutes for a light crust.

Recipe 5: Vegetable Carrot Lasagna

Ingredients for 4 servings:

1 medium carrot
2 bell peppers
300-400 grams of green beans
150 grams pumpkin, peeled
Lasagna sheets 8 pieces
300 ml. cream
150 grams of cheese
Butter or sunflower oil

Suitable spices:

Turmeric
Curry
Cardamom
Black pepper

1. We clean the carrots, three on coarse grater and fried in oil with spices.

2. Add bell pepper to it, you can frozen or fresh. It needs to be cut into cubes or stripes, but in general at your discretion.

3. Put green beans.

4. And cut the pumpkin into cubes and also add to the vegetables.

5. Stir and simmer the vegetables until half cooked for the future vegetarian lasagna. You can add a little water.

6. When the vegetables are half cooked, take a baking sheet and grease it with oil. Lay out one layer of lasagna.

7. Put half of the vegetables on it.

8. Again put a layer of lasagna.

9. And the second layer of vegetables, evenly distributing them over the entire surface.

10. Pour everything with cream. We close the baking sheet with foil and put it in a preheated oven to 200C for 30-40 minutes.

11. When the vegetable lasagna is almost ready, we take it out of the oven and three cheese on top. Place back in the oven to brown the cheese.

Here I share with you a recipe for vegetable lasagna. It is easy to prepare, like many other dishes. And it turns out very tasty. I don't think anyone makes lasagna at home. And now you can enjoy this interesting taste.

For those who cannot find special pasta sheets for lasagna, any cones can be used. They will need to be boiled until half cooked, and also spread out in two layers on a baking sheet, it will also turn out very tasty.

Recipe 6: Vegetarian Lasagna with Apple and Cottage Cheese

Apple lasagna is a sweet lasagne with cottage cheese and apples. This pastry is sure to please all lovers. cottage cheese casseroles and apple pies.

Cottage cheese (20% fat) - 500 grams.
Apples - 3 pieces.
Lasagna plates - 250 grams.
Applesauce - 360 grams.
Sour cream (any fat content) - 150 grams.
Milk (any fat content) - 125 grams.
Butter - 30 grams.
Brown sugar - 30 grams.

Step 1: prepare the filling.

Put the cottage cheese in a bowl and break the eggs into it. Add sour cream, milk, sugar and mix with a spoon until homogeneous mass. Divide the mass into 4 equal portions.

Step 2: Prepare the apples.

Rinse the apples thoroughly under running water and pour over boiled water. Then wipe dry with a towel. Cut the apples in half with a knife and cut out the core. Cut into slices on a cutting board. Optionally, you can also peel the apples. Divide the sliced apples into three portions. Leave a few apple slices to garnish the finished lasagna.

Step 3: Prepare Apple Lasagna.

Grease a rectangular baking dish with butter and lay out the lasagne sheets. Put a spoonful on them. curd mass, then the third part apple jam and one part chopped apples. Then cover everything with sheets of lasagna and repeat the layers two more times. On the last layer of lasagna sheets, spread the rest of the curd mass, sprinkle it with brown sugar and cinnamon, and spread the pieces of butter. We heat up the oven up to 180 degrees. We bake apple lasagna in a preheated oven, and the current 45 minutes. Finished climbing let it cool down a bit.

Step 4: Serve Apple Lasagna.

Cut the apple lasagne with a knife into portioned pieces and put it on plates with a spatula. Serve warm lasagna with tea or coffee, garnished with sour cream and apple slices.

Enjoy your meal!

You can use homemade applesauce. You will need 750 grams of apples, 50 grams of granulated sugar, 5 tablespoons of water. Peel the apples and cut out the core. Cut them into small pieces and put them together with water in a saucepan. Bring the mass to a boil over high heat, then reduce the heat and simmer over low heat. The resulting mass is wiped through a sieve, add granulated sugar and mix.
- If you don't have applesauce, then you can cook lasagna without this layer.
- Sour cream can be replaced with heavy cream.
- According to this recipe, you can also cook lasagna from plums, apricots, peaches.

- Lasagna sheets can be pre-boiled in a pot of boiling water until tender. Apple slices can also be pre-stewed in a pan with butter.