The traditional Italian lasagna is usually prepared with two different sauces - bolognese and béchamel. The first part contains minced meat, as a result of which the dish is not very suitable for a vegetarian diet. However, it is quite possible to do without meat. Vegetable lasagna is not only healthy, but also delicious.
It is necessary
-
- 1 zucchini;
- 1 eggplant;
- 1 yellow wig;
- 2 tomatoes;
- 1 onion;
- garlic;
- 2 tbsp olive oil;
- oregano
- salt
- pepper;
- 300 ml of vegetable broth;
- 2 tbsp. l. tomato paste;
- 30 g butter;
- 20 g flour;
- 125 ml of milk;
- 1 tsp lemon juice;
- 50 g parmesan;
- 150 g ready-made lasagna sheets.
Instructions
Step 1
Cut the courgettes and eggplants into small cubes. Cut the juicy fleshy paprika in half lengthwise, remove the seeds and internal partitions from it and cut it into cubes in the same way. Do the same with tomatoes. If you do not want tomato skins to be found in the finished dish, remove it by first pouring boiling water over the vegetables and immediately placing them in a cup of ice water.
Step 2
Peel the onion and garlic, chop them with a knife. Heat olive oil in a non-stick skillet, add garlic and onions to it, fry them until golden brown. Add prepared vegetables, which will also need to be lightly toasted.
Step 3
Pour half of your stock over the vegetables and season with salt, freshly ground pepper, salt and oregano. Cover the pan with a lid and simmer the contents over low heat for 10 minutes. Make sure that the vegetables retain their shape and do not turn into porridge. Add 2 tablespoons of tomato paste shortly before cooking. Mix thoroughly.
Step 4
For béchamel sauce, dissolve 20 g of butter in another pan, add flour, mix the resulting gruel thoroughly, keep it on fire for a bit, pour milk and continue stirring until the lumps disappear. If the bechamel is very thick, you can dilute it with the rest of the vegetable broth. Season the sauce with salt, pepper and lemon juice.
Step 5
Preheat oven to 200C. Brush the bottom of the baking dish with a little béchamel sauce, place one layer of lasagne leaves. The next layer will be the vegetable filling. There can be any number of layers, but make sure that the last one consists of dough sheets. Spread the leftover bechamel over the lasagne, cover it with the remaining butter or margarine flakes, and sprinkle with grated Parmesan.
Step 6
The lasagne should be baked at 200 ° C for 30 minutes.
