Vegetable lasagna

Ingredients

Ready-made lasagna dough – 400 g

Vegetable oil - for frying

For the vegetable sauce:

Eggplant – 1-2 pcs.

Sweet bell pepper – 4-5 pcs.

Tomatoes (fresh or canned) – 0.8-1 kg

Garlic – 2 cloves

Sugar - to taste

Ground dark pepper - to taste

Fresh or dried Provençal herbs – to taste (basil, marjoram, rosemary, a mixture of Mediterranean herbs)

Ground coriander - to taste

For the Bechamel sauce:

Butter – 70 g

Ground nutmeg, salt, pepper - to taste

86 kcal
2 hours
2 hours

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

When the summer heat recedes and it becomes a little cooler, I immediately crave nutritious and hot food. On days like these, the soul again asks for dishes that exude warmth and homely comfort, and lasagna with juicy seasonal vegetables is in first place in my rating of such dishes.

Appetizing and juicy, with a sticky cheese crust and delicate bechamel sauce, vegetable lasagna is a light and very tasty candidate for the classic lasagna with meat.

Thin layers of dough and a huge amount of vegetables are an ideal solution if you want hot and satisfying food, but at the same time light. In my opinion, vegetable lasagna is an impeccable version of lasagna for summer and early autumn with their abundance of seasonal, tasty, sun-grown vegetables. Let's get started?!

Prepare the ingredients according to the list.

Cut the eggplants into small cubes and lightly salt them. Leave for 10-15 minutes while you prepare other ingredients. Then drain the juice and thoroughly wash the eggplants.

For the béchamel sauce, melt the butter over low heat. Add flour and mix thoroughly with butter. Continuing to stir the mixture, pour in warm milk in a narrow stream. Stir the lumps, pouring milk in small portions until you have added the entire volume of milk. Continuing to stir, cook the mixture for a couple more minutes over low heat until it becomes smooth and thickens. Add salt, ground black pepper and nutmeg to taste. To simplify the manufacturing process, you can immediately add some cheese to the sauce, but I prefer to add it in separate layers.

Our website has several detailed step-by-step recipes for making bechamel sauce: for lasagna and with cheese.

Prepare the vegetables. Wash, peel and cut into small cubes the onions, carrots, sweet bell peppers, and zucchini. Wash off the salt, dry and add the eggplants to the rest of the vegetables.

The main ingredients are ready, and you can start frying the vegetables.

Add onion to a frying pan heated with a small amount of vegetable oil. Stirring, fry the onion for a couple of minutes, then add the carrots.

Continuing to stir the vegetables, fry them, evenly adding pepper first, then a mixture of eggplant and zucchini. Before adding any next component, pause for 2-3 minutes, during which fry the vegetables previously added to the pan.

When all the vegetables are in the pan, fry the mixture over medium heat for another 7-10 minutes.

Meanwhile, prepare the tomato sauce. To do this, peel the tomatoes and chop the pulp. In order to speed up the manufacturing process a little, I grate some of the tomatoes.

Fresh tomatoes can be replaced with canned tomatoes in their juice or tomato paste.

Add tomatoes to vegetables.

Stirring, bring the mixture to a boil. Add chopped garlic, salt, ground black pepper, coriander, a few pinches of sugar and dried or fresh herbs. I like the sauce to be spicy, rich and I add a little of all the seasonings that I found in the house - dried marjoram, basil, a ready-made mixture of Mediterranean herbs and a few chopped sprigs of fresh rosemary.

Move vegetables and spices around. Cover the pan with a lid and simmer the sauce over low heat for 25–30 minutes.

I add a few pinches of spices at the beginning of the stew, and after 15-20 minutes I check the thickness and taste of the sauce. I add more spices as needed, to taste. Stir and simmer the sauce for another 5-10 minutes.

The sauce comes out thick and juicy.

All the main components are ready, and you can start assembling the vegetable lasagna.

Grease a baking dish with vegetable or butter. Add a few spoons of bechamel sauce and layer the lasagna dough.

I use ready-made fresh lasagna dough. But if you use dried dough, follow the instructions on the package - from time to time such sheets need to be boiled in advance.

Place a layer of vegetable insides. I calculate in advance how many layers I will get and divide the filling into the appropriate number of parts.

Sprinkle the layer of vegetable insides with grated cheese and repeat the layers.

Alternatively, you can reduce the calorie content of the dish and make your work easier by sprinkling cheese only on the top of the lasagna and making only 2 layers of bechamel sauce - in the middle and on the top of the lasagna. But I prefer to tinker a little and repeat the layers exactly.

There is a beauty in the way the dough is soaked in the creamy sauce during baking and the way the cheese stretches in thin strings after the piece you take out of the mold.

Place the final layer of dough. Add an impressive layer of bechamel sauce and generously sprinkle the top of the lasagna with grated cheese. Let there be plenty of cheese and sauce, the taste of the dish will only benefit from this.

Cover the pan with foil and bake in an oven preheated to 180–200 degrees for 30 minutes.

Then remove the foil and bake the vegetable lasagna for another 10-15 minutes until the cheese is browned.

Cool the dish for 3-5 minutes before serving and decorate to your liking.

Lasagna with vegetables, cheese and bechamel sauce is ready! Bon appetit!

Vegetable lasagna

Italians are convinced, and are ready to prove it, that vegetable lasagna, like no other, comes from Italy. Their conviction is based on historical facts and chronicles, and, most importantly, on a sense of patriotism. There are many historical references to very similar dishes. Even in the times of Old Greece, they wrote about flatbreads made from narrow laganon dough. In Scandinavian chronicles, langake is found - a dish similar in appearance to lasagna.

Modern lasagna is the most popular dish of Italian cuisine. Already occasionally someone makes pasta for this dish without the help of others. Lasagna with meat sauce, vegetable lasagna, lasagna with nettles, etc. - in the store you can buy ready-made dry dough sheets and prepare lasagna. In general, lasagna with Bolognese meat sauce is considered classic. They usually say - traditional.

In general, if everyone cooked according to the same recipe, all food would be monotonous. At the moment, you can try lasagna with vegetables - vegetable lasagna, with mushrooms, mozzarella, various herbs and greens. A very tasty vegetarian dish of lasagna with eggplant and stuffed cannelloni.

By and large, to prepare lasagna from ready-made pasta, you don’t need a lot of labor or time. It is important to carefully read the instructions on the packaging.

The subtlety is that there is pasta that needs to be eaten dry, and there is one that needs to be boiled in advance. It is fundamentally.

Lasagna with vegetables is very easy to prepare. Probably in the summer season, almost everyone at home makes vegetable stew or sauté. Usually zucchini, carrots, onions and tomatoes are stewed under a lid. The dish is very similar to a stew, which we call homemade squash caviar. Vegetable lasagna is a simple dish; you use the freshest young vegetables for the sauce and store-bought ready-made pasta.

Ingredients for vegetable lasagne

Zucchini 1 piece
Sweet pepper 2 pcs
Ripe tomato 3 pcs
Carrot 1 piece
Garlic 2-3 cloves
Onion 1-2 pcs
Olive oil 3 tbsp. l.
Dill, parsley 2-3 sprigs
Lasagna paste 12 pcs
Butter 1 tbsp. l.
Milk 1 glass
Hard cheese 50 g
Flour 1 tsp (130 g)
Snow-white dry wine 50 ml
Salt, dark pepper, sugar, fragrant herbs, nutmeg To taste

How to cook vegetable lasagna

Vegetable lasagna is prepared from store-bought dry pasta, so you need to focus on the type of lasagna pasta. If the pasta does not need to be boiled in advance, then this is the most common option. This time I used store-bought paste, which requires prep. There is nothing complicated about this, you just need to boil the pasta while the sauce is preparing.

Seasonal vegetables for vegetable lasagna

Store-bought lasagna pasta

Finely chop the onion and fry in olive oil until soft

Grate the peeled carrots and add them to the onions

Add the pepper and tomato pulp to the frying pan

Simmer covered over low heat for 10-15 minutes

Cut the peeled zucchini into cubes and add to the vegetable stew

In a separate frying pan, prepare a small amount of bechamel-type milk sauce

Place a layer of sauce alternately, covering it with 2 slices of pasta

Brush the top of the lasagna with milk sauce. Sprinkle lasagna with grated hard cheese

Place the lasagne pan in an oven preheated to 220 degrees.

Place the finished lasagna on a plate and garnish with the freshest vegetables

Lasagne with meat and summer vegetables

Summer is everything. But the same summer vegetables - eggplants, peppers and zucchini - are still on the market at reasonable prices. Therefore, I propose to catch summer by the tail and prepare this delicious lasagna.

For me, lasagna is a dish for a couple of days. It's simply luxurious when warmed up. You can also freeze it and eat it for almost a month, taking it out and defrosting it in the refrigerator. Well, warm it up, of course

Ingredients for 8 servings:

Base

Bechamel

Meat sauce with vegetables

Making recipe:

Prepare bechamel sauce. Melt the butter in a saucepan, stir in the flour, then little by little, stirring constantly to prevent lumps from forming, add the milk (I usually stir with a whisk). And cook, stirring constantly until the sauce thickens.

Finely chop the onion and garlic. Cut the pepper, eggplant and zucchini into cubes with a side of about 1 cm. Three mozzarella on a large grater.

Heat 2 tbsp in a frying pan over medium-high heat. vegetable oil. Add onion and garlic and fry, stirring, for 3-4 minutes.

Add the minced meat and fry, stirring, for a few more minutes until the meat loses its pink color. Add vegetables.

Add mashed tomatoes along with juice, salt and pepper to taste, mix and simmer over medium heat until the vegetables are almost completely cooked, about 10 minutes.

Assembling lasagna. Place a couple of spoons of bechamel on the bottom of the mold and spread.

Place lasagne sheets on top of the sauce.

Next is the third part of the meat sauce.

And again bechamel.

We repeat the layers twice, place lasagne sheets on the top layer, grease with an extra portion of bechamel and sprinkle with mozzarella.

Place in an oven preheated to 200 degrees for 30 minutes.

Let the finished lasagna stand for 10 minutes at room temperature, then cut and serve.