This layered dish will brighten up any table. All ingredients are not only tasty, but also healthy. Mushroom lasagna is sure to please all your family members.
It is necessary
- - 250 g lasagna
- - 1 liter of milk
- - 200 g Parmesan cheese
- - 150 g broccoli
- - 200 g champignons
- - 1 eggplant
- - 1 zucchini
- - 2 potatoes
- - 100 g of onion feathers
- - 70 g leeks
- - 1 stalk of celery
- - 1 clove of garlic
- - 70 g flour
- - 80 g butter
- - salt
- - spices to taste
Instructions
Step 1
Cut the mushrooms, add a little salt. Simmer mushrooms in a skillet and remove from heat, as soon as the moisture evaporates, do not fry. Boil broccoli and chop finely.
Step 2
Wash, peel eggplants, zucchini, potatoes. Cut the vegetables into small pieces, their size should not be more than 1.5 x 1.5 cm. Simmer them over medium heat in a greased frying pan with a little salt before cooking.
Step 3
When the liquid begins to evaporate, add chopped celery, onions, leeks, and garlic. Continue simmering until moisture evaporates.
Step 4
Prepare the sauce. Pour milk into an enamel cup, add butter, add salt, spices and flour. Stir and place over low heat. Bring the sauce to a boil.
Step 5
Combine mushrooms, broccoli, and stewed vegetables. Prepare lasagne according to package directions. Cover the bottom of the baking dish with ¼ part of the sauce and add a little oil. Lay out the lasagna sheets in the first layer. Vegetables with mushrooms - the next layer.
Step 6
Continue to alternate layers of pasta and vegetables with mushrooms. The last layer must be lasagna sheets. Sprinkle a little grated cheese on each layer of vegetables. Pour the sauce over the dish.
