Vegetarian lasagna tastes just as good as its classic cousin based on bolognese sauce. Mushrooms and vegetables can be a worthy alternative to meat. For the filling, you can easily use ordinary champignons, and a small amount of dried forest mushrooms will fill the dish with an unforgettable aroma.
It is necessary
-
- 10 sheets for lasagna;
- 1 eggplant;
- olive oil;
- 400 g of champignons;
- 10 g dried mushrooms;
- 100 g sour cream;
- 1 can of tomatoes in their own juice;
- salt
- pepper;
- 150 g of cheese.
Instructions
Step 1
To make lasagna, you will need dry pastry sheets made specifically for this dish. If you could not buy them anywhere, do not despair. Ordinary noodle dough will help you out, which will need to be rolled in layers 1-2 mm thick. Boil them until half cooked before placing them in the lasagna. At the same time, do not forget to reduce the baking time in the oven, so that instead of a puff dish, you do not get an overcooked substance at the exit.
Step 2
Rinse dried forest mushrooms, pour 300 ml of boiling water over them and set aside to soak.
Step 3
Slice the eggplant lengthwise into thin strips, fry each in a pan with olive oil on both sides, sprinkle with salt and let cool. Trim the champignons into thin slices, fry them in the remaining olive oil.
Step 4
Squeeze swollen dried mushrooms from excess liquid, chop them finely. In no case do not pour out the resulting infusion, it will still be useful to you. Send the mushrooms to the pan with the mushrooms, fry them together for another 3-4 minutes. Pour in the set aside liquid, cover the pan with a lid and simmer the contents for another 10 minutes over low heat. At the end, add 100 grams of sour cream, mix well. Let the resulting mixture boil and turn off the stove. Season the mushroom filling with salt and pepper to taste.
Step 5
Open the tomatoes in their own juice, chop the tomatoes. The most convenient way to do this is with a sharp knife right in the jar. Transfer the tomatoes to a small saucepan, season with salt and pepper, and bring to a boil. Remove from heat.
Step 6
Grease a refractory mold with olive oil, put a small amount of mushroom filling on the bottom, spread it in a thin layer. Lay out the first layer of lasagna sheets on top, cover them with mushrooms, on top again the layers of dough. Then there are eggplants, tomato sauce, sheets of dough, and so on, until you run out of food. The last should be a layer of eggplant topped with tomato sauce. Sprinkle it with cheese, which will need to be grated first.
Step 7
Bake the lasagne at 200 ° C for 30 minutes.
