An Italian dish called lasagna has won the love of people around the world. Lasagna is a piece of baked dough stuffed with various fillings - from vegetable stew to minced meat. Let's prepare a diet vegetable lasagne with eggplant and zucchini.
Lasagna: the history of the dish
The ancestor of modern lasagna was completely different and was a flatbread made from wheat bread, which was prepared by the Greeks.
The first Italian lasagna recipe was discovered in the 14th century in Naples. According to this recipe, it was necessary to boil the dough in boiling water, then stuff it with pepper and grated cheese. This recipe used salt, sugar, all kinds of spices: cloves, cinnamon, saffron or nutmeg.
Also, the British are trying to defend the authorship of the lasagna recipe. Back at the court of Richard II in the 14th century, a dish called lazan was prepared; its recipe can be found in one of the first cookbooks in England, which is kept in the British Museum.
Vegetable Lasagna Recipe
You will need:
- small eggplant - 1 pc.;
- garlic - 2 cloves;
- tomatoes in their own juice - 400 g;
- ricotta - 150 g;
- olive oil - 1 tbsp. l.;
- onions - 1 pc.;
- vegetable oil - 1 tsp;
- medium-sized zucchini - 1 pc.;
- mozzarella - 150 g;
- sheets of lasagna - 6 pcs.;
- salt, pepper, oregano - to taste;
- basil - a few branches.
Initially, prepare the vegetables for the lasagna: wash the zucchini, and then cut into slices up to 1 centimeter thick; cut the eggplant in exactly the same way, then spread the vegetables on a towel and sprinkle with salt. Leave the eggplant and zucchini for 15 minutes.
Also, if you are using vegetables that are not of a new crop, then before chopping them, you can peel them and then simmer for about 8-10 minutes.
Peel the garlic and onions, then chop finely, fry in olive oil until light transparency for 3-4 minutes, then add tomatoes, spices to taste, pepper, oregano, salt to the onions and garlic and wait until the sauce boils. The sauce is prepared within 10-15 minutes.
Meanwhile, combine the ricotta with the chopped basil leaves. Grate or chop the mozzarella.
Preheat the oven to 180 degrees and on a baking sheet greased with vegetable oil, put a layer of tomato sauce, and then 2 layers of lasagna, put vegetables on them, cover with 2 plates of lasagna, on which put tomato sauce, again vegetables and layers of lasagna, which must be greased on top the rest of the tomato sauce. Spread the sliced mozzarella over the lasagne.
Cover the baking sheet with foil and place the lasagna in the oven for about 30 minutes, then remove the foil and bake for about 20-25 minutes. Leave the finished dietary vegetable lasagna to cool for about 5 minutes, then cut and serve hot to the table. Bon Appetit!
