sent vegetable lasagna recipe and thereby inspired me to cook this delicious italian dish. To say that it turned out delicious is to say nothing. It turned out just amazing!
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, tomatoes, and even buckwheat. Well, what about your vegetarian version of this? wonderful dish I suggest below.
vegetable lasagne
Compound:
Dough:
- 1 cup (250 ml) flour
- 80 ml water
- a pinch of salt
Filling:
- 1 carrot
- 2 large bell peppers
- 2 tomatoes
- 1/2 jar of olives (olives)
- 1.5 st. l. tomato paste
- 150 ml. water
- 1 tsp salt
- 2 tsp Sahara
- spices: 1/2 tsp each (or to taste) ground coriander, black pepper, turmeric, 2 tsp. dried herb mixes (Provencal, Italian or other)
- 300 gr. hard cheese(like Russian or Dutch c)
- 200 gr. Adyghe cheese
Preparing vegetable lasagna:
- 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. Alternatively, you can do (thin Armenian).
Dough for lasagna
- Prepare Bechamel sauce according to this, 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.
Stewing vegetables for stuffing
- After 1-2 minutes, add to vegetables tomato paste, hot water(150 ml) salt, sugar and cook until soft.
Filling preparation
- At the end, sprinkle with black pepper, dry herbs, mix and turn off. Smell awesome!
Vegetable filling for lasagna
- 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.
Preparing the lasagna sheets
- Grease a deep mold (about 10 cm high) vegetable oil and pour 2-3 tbsp. spoons of Bechamel sauce, evenly distributing along the bottom.
bechamel layer
- Put a rolled-out layer of dough or purchased sheets on top (maybe they will need to be pre-boiled, read the instructions).
Dough layer
- Spread evenly 1/3 of the vegetable filling.
layer of vegetable filling
- Drizzle with Bechamel sauce and sprinkle with 1/4 of 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.
layer with olives
- Top with a layer of grated Adyghe cheese (1/2 part).
Layer of Adyghe cheese
- 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.
- Lay out the sliced tomatoes.
layer of tomatoes
- Sprinkle with the remaining Adyghe cheese.
Cooking vegetarian lasagna- layer of 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.
Collected vegetable lasagna
- Cover the mold with foil.
Lasagna dish covered 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.
Vegetarian vegetable lasagne with bechamel sauce
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. Bon Appetit!
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.
Grease a baking dish with a piece butter, or even cover parchment paper. This is to make sure the lasagna doesn't burn.
As an aperitif, semi-sweet white wine is ideal for this dish.
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.
HELPFUL 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, put 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. one Bell pepper free from seeds and coarsely chop, 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 veggie lasagna recipe allows you to replace the pastry sheets with zucchini. The filling will be frozen green pea(300 g), leeks and carrots (1 each). To dress the filling, 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. Roast the root vegetables 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.
