There are many recipes for making lasagna. One of them is with béchamel sauce. You can choose the filling to taste. The béchamel sauce will make the lasagna very juicy and appetizing. Let's prepare the vegetable filling.
It is necessary
- ready-made lasagna sheets - 15 pieces (depends on the size of the sheets)
- - basil (can be dried)
- - cheese
- Vegetable filling:
- - salt
- - medium-sized zucchini
- - three medium tomatoes
- - one onion
- - two carrots
- - two cloves of garlic
- - Adyghe cheese -200 grams
- Bechamel sauce:
- - 2 tablespoons of butter
- - 2 tablespoons flour
- - 500 grams of milk
Instructions
Step 1
Filling. Stew zucchini, onions, carrots. Scald tomatoes with boiling water, cleanse the skin. Chop and add to the courgette. Finely regimen the garlic. Salt. We simmer everything for 10 minutes and remove from heat. We rub the Adyghe cheese. The filling is ready.
Step 2
Bechamel sauce. Throw butter into a preheated pan. When the butter has melted, add the flour. We constantly interfere. When you get a homogeneous mass, add hot milk. We introduce milk gradually. We constantly interfere. There should be no lumps. Salt.
Step 3
Styling. Grease the baking dish with olive oil. Put some sauce on the bottom. We spread the first layer of sheets (read the instructions carefully, boiling is sometimes required). Usually five sheets, depending on the baking dish. We spread the vegetable filling. Top Adyghe cheese. Pour with sauce. We spread the next layer of sheets on top. More vegetables, cheese, sauce. Cover the second layer of vegetables with lasagna leaves. Sprinkle with any grated cheese on top. Pour generously with béchamel sauce. Sprinkle with basil. We send the form to the oven for 30 minutes. Bake at 200 degrees. It turns out very tasty.
