One of the most popular dishes of Italian cuisine is vegetarian lasagna. The recipes for this delicious and healthy dish are striking in their variety. Therefore, each hostess will surely choose the most suitable option for herself. In the composition of such dishes there is not a gram of meat. Instead, there is a large number of different vegetables.
Option with carrots and bell peppers
Using the technology described below, you get a very satisfying and aromatic vegetarian lasagna in a slow cooker. The recipe for this dish is extremely simple, so it is possible that you will often cook it for your family. To serve it to the dining table on time, stock up on all the necessary products in advance. In this case, you will need:
- Packing sheets for lasagna.
- 3 ripe large tomatoes.
- 250 grams of hard cheese low-melting varieties.
- A pair of bell peppers and eggplant.
- Medium carrot.
- A quarter packet of butter.
- 600 milliliters of milk.
- A pair of tablespoons of white wheat flour.
- Salt and spices.
Process description
So that the vegetarian lasagna you made, the recipe of which implies the presence of eggplant, does not acquire a bitter taste, you first need to start preparing these vegetables. They are washed, cut into small cubes and put in a suitable bowl. Then eggplant abundantly sprinkled with salt and left for fifteen minutes. Then they are washed in cool water and thrown into a colander.
Now it's time to tackle the rest of the components. Washed vegetables are peeled and peeled and then ground. Rub carrots on a fine grater. Tomatoes and bell peppers are cut into cubes.
In a multicooker bowl greased with vegetable oil, lay eggplant and carrots. When they are slightly fried, pepper with tomatoes is sent to them and continue to cook. The browned vegetables are placed on a clean plate, and butter is added to the empty multicooker. When it is melted, flour is poured there and wait until it acquires a golden hue. Then milk is poured into the device and seasoned with a pinch of nutmeg. After a couple of minutes, almost all of the resulting sauce is poured into a separate bowl.
Sheets for lasagna, previously doused with boiling water, are laid out in a slow cooker so that they find each other. Part of the vegetable filling is distributed on top. All this is sprinkled with a small amount of grated cheese and again covered with sheets. This time they are greased with milk sauce. Sheets are sprinkled with grated cheese and continue to alternate layers. Vegetarian lasagna is baked, the recipe of which is examined a little higher, in the “Multipovar” mode at one hundred and twenty degrees. After about half an hour, it will be completely ready for use. Before serving, it is slightly cooled and cut into separate portions. If desired, sprinkle the dish with chopped herbs.
Vegetarian Lasagna: Zucchini Recipe
This light summer dish consists almost of vegetables alone. Therefore, it turns out not only delicious, but also incredibly healthy. Since this lasagna can be given not only to adults, but also to children, it is ideal for a family dinner. To prepare it, you will need:
- 200 grams of lasagna sheets.
- Fresh zucchini of medium size.
- 400 grams of broccoli.
- A pair of tomatoes and onions.
- Coarse carrots and bell peppers.
- A pair of cloves of garlic.
- Parsley root.
- 500 milliliters of water or vegetable broth.
- Hot pepper pod.
- A liter of ready-made bechamel sauce.
- 250 grams of hard cheese.
In order for you to get really tasty vegetarian lasagna, the recipe of which is so simple that even an inexperienced hostess can easily master it, you need to stock up on salt and nutmeg in addition.
Sequencing
At the initial stage, you need to do vegetables. They are washed, cleaned and ground. Broccoli are sorted into inflorescences and processed in a food processor. Onions, zucchini, carrots and sweet peppers are cut into small cubes. Garlic is passed through a special press. Parsley root and bitter pepper are crushed with a sharp knife.
Lean oil is poured into a thick-bottomed pan and it is well heated. Then, onion, garlic and hot pepper are placed in the container. After a couple of minutes, carrots, broccoli, zucchini and parsley root are also added there. All this is covered and simmer over low heat. Five minutes later, slices of tomatoes and sweet pepper are sent to the pan. All gently mix and continue to simmer. Shortly before removal from the stove, salt and a little hot water or broth are added to the vegetable stew.
Ready bechamel is sent to a separate stewpan. Vegetable or mushroom broth is poured there. All this is seasoned with nutmeg and heated over low heat until thickened.
Put a little sauce into the refractory form. Lasagna sheets and a portion of vegetable stew are placed on it. All this is poured with sauce and sprinkled with grated cheese. Layers alternate until the form is filled. It is important to ensure that sauce and hard cheese are the last. All this is covered with foil and put in the oven. Vegetarian lasagna is baked, the recipe of which will surely be on the pages of your cookbook, at the standard one hundred and eighty degrees. After about half an hour, it is removed from the oven, freed from foil, decorated with slices of tomatoes, sprinkled with cheese and returned. Seven minutes later, the browned lasagna is removed from the oven. Before serving, it is slightly cooled and cut into separate portions.
Vegetarian Lasagna: Eggplant Recipe
This option is interesting in that it implies the use of tomato sauce. To implement it, you will need simple and easily accessible components, the main part of which is always available for every thrifty housewife. To prepare a tasty and healthy lunch, you will need:
- Large fresh eggplant.
- Half the onion.
- 400 milliliters of tomatoes in its own juice.
- A tablespoon of olive oil.
- Lasagna Sheets.
- A pair of cloves of garlic.
- A teaspoon of sugar.
- 50 grams of flour and butter.
- 500 milliliters of vegetable stock.
- Salt and spices.
Cooking algorithm
Using the technology described below, a very satisfying and appetizing vegetarian lasagna is obtained. The recipe for this dish can be divided into several stages. You need to start the process with vegetables. They are washed, cleaned and ground. Onions, eggplant and garlic are diced. Chop the garlic with a sharp knife.
In a frying pan, heat the vegetable oil. Then put onion and garlic and fry them. When they become transparent, they add eggplant. Five minutes later, the vegetables are sent to a separate plate. And in the remaining oil, tomatoes are placed in their own juice, sugar, salt and spices. All this is covered and stewed for about a quarter of an hour. Then the finished sauce is combined with fried vegetables. The resulting mass is mixed and removed from the burner.
In a separate stewpan, melt the butter and add flour to it. All mix so that there are no lumps, pour hot broth, salt, season with spices and boil until the desired density.
Lay lasagna sheets at the bottom of the mold and cover them with vegetables in a tomato. Bechamel is placed on top. All this is again covered with sheets of dough and the layers are repeated. The top must be greased with bechamel sauce. Vegetarian lasagna is baked, a recipe with a photo of which is presented in today's article, at the standard one hundred eighty degrees. After about twenty-five minutes, it can be removed from the oven and served for dinner.
Option with olives
This recipe allows you to quickly and without undue hassle to prepare a tasty and healthy dinner for the whole family. To do this, stock up on everything you need in advance. This time at your fingertips should be:
- 16 sheets of lasagna.
- A pair of large eggplant.
- 4 ripe tomatoes.
- Half a can of olives.
- 150 grams of cheese.
- 4 tablespoons of butter.
- 3 cups of milk.
- Salt, spices and dried herbs.
Cooking technology
Washed and diced eggplants are fried in vegetable oil. After a few minutes, chopped tomatoes (without skin), salt and spices are added to them. All this is prepared until the moisture evaporates.
In a separate stewpan, melt the butter, combine it with flour and mix. After a minute, milk is poured there, seasoned with dried herbs and boiled until the desired density.
Sheets of lasagna are placed in a heat-resistant form and covered with vegetables. All this is poured with a third of the available sauce and the procedure is repeated twice more. The penultimate layer is sprinkled with half the grated cheese and garnished with olives. Lay the sheets of lasagna on top and cover them with the rest of the sauce. All this is again sprinkled with grated cheese and cleaned for half an hour in a hot oven.
Pumpkin Option
Using the technology below, it turns out a very aromatic and mouth-watering vegetarian lasagna. The home-made recipe is incredibly simple. It is also important that it does not provide for the use of expensive or scarce components. So that your family can try this lasagna, buy everything you need in advance. Your kitchen should have:
- A pound of ripe tomatoes.
- 125 grams of mozzarella.
- 250 milliliters of milk.
- 50 grams of parmesan and butter.
- Small nutmeg pumpkin.
- 250 grams of whipped cream.
- 3 tablespoons of olive oil.
- A pair of onions.
- 40 grams of flour.
Cooking method
Peeled and chopped pumpkin is poured with salted water, brought to a boil and removed from the burner. In warmed vegetable oil, chopped onion is fried, chopped tomatoes (without skin) are added to it and stew for several minutes.
Melted butter and flour are combined in a stewpan. All is well stirred and fried. After a couple of minutes, whipped cream and cow's milk are injected there. The future sauce is boiled to the required consistency, salted, seasoned with spices and removed from heat.
Sheets of lasagna are dipped in boiling water for a couple of minutes and immediately immersed in a container of ice water. When they have cooled, they are dried on a towel and laid out in a heat-resistant form, alternating with vegetables and sauce. Pieces of pumpkin, parmesan and mozzarella are placed on top. Bake with lasagna at a standard one hundred eighty degrees for at least forty minutes.