Vegetarian lasagna. Vegetarian lasagna with vegetables Vegetarian lasagna Cooking recipe

Despite the fact that it is not the fastest and cheap dish, I really recommend it to cook it to pamper yourself and loved ones.

And if you like to experiment, then be sure to take this recipe for weapons, since there is where to raise fantasies. Dina, for example, makes lasagna layers from potatoes, eggplant, tomato and even buckwheat. Well, I suggest your vegetarian version of this wonderful dish below.

Dough:

1 cup (250 ml) flour
80 ml of water
a pinch of salt

Filling:

1 carrot
2 large bell peppers
2 tomatoes
½ jar olives (olive)
1.5 tbsp. l. Tomato paste
150 ml. water
1 tsp. Sololi.
2 h. L. Sahara
spices: ½ tsp. (or to taste) Ground coriander, black pepper, turmeric, asafetide, 2 h. Mixtures of dry herbs (olive, italian or other)
300 gr. Solid cheese (type of Russian or Dutch with microbial schuch)
200 gr. Adygei cheese
beshamel sauce

For the preparation of Lazagany, you can buy ready-made dry sheets of the dough or make it yourself, since it is quite simple. It is necessary to mix flour, salt and water and knead the dense elastic dough. Cover and retain it while aside.
Prepare Beshamel sauce on this recipe, only milk needs to take 650 ml, and all other ingredients are the same. When the sauce thickens to the consistency of sour cream, turn off the fire and cover the lid.
Grate the carrot on the grater, and pepper cut into small cubes.
Heat a little vegetable oil in a pan and fry a few seconds of spices (coriander, turmeric, asafetide or others on your choice).
Add carrots, put out a couple of minutes and pour pepper.
After 1-2 minutes, add tomato paste to vegetables, hot water (150 ml) salt, sugar and prepare until soft.
In the end, sprinkle with black pepper, dry herbs, mix and turn off. The smell awesome!
Take 1/6 part of the dough, make a ball and roll it very thin (1 mm) on the flour table along the size of the form (I have Ø 25 cm). The rest of the dough cover so that it does not fall asleep.
Deep shape (about 10 cm height) lubricate with vegetable oil and pour 2-3 tbsp. Spoons of Sauce "Beshamel", evenly distributed on the bottom.
Put on top of a rolled dough reservoir or purchased sheets (you may need to pre-boil, read the instructions).
Lay uniformly 1/3 of a piece of vegetable filling.
Half her sauce "Beshamel" and sprinkle ¼ part of a grated solid cheese.
Now roll out the next dough layer and put on top on cheese.
To smear it with sauce "Beshamel" and sprinkle with chopped rings with olives.
Top to make a layer of grazed Adygei cheese (½ part).
Roll and put a layer of dough.
Repeat 11 and 12 points (layer of vegetable fillings, bechamel and cheese).
Again to make a layer of dough and smear it with a sauce.
Lay out tomatoes chopped with circles
.
Sprinkle the remaining Adyghe cheese.
Roll and put the following dough layer.
Repeat 11 and 12 items again (vegetable filling, beakamel and cheese).
Now make the last layer of the dough, smear it with sauce and sprinkle with the remaining solid cheese.
Cover the shape of the foil.
Put in a preheated to 180 ° C an oven for 45 minutes.
Remove foil and leave an oven for another 10 minutes.

Tip: Before cutting Lazagna, let it stand for 15 minutes. And also, it will be very beautiful and tasty if it is served on the leaves of salad.

In this recipe, all components are perfectly combined to taste and complement each other. I'm sure you enjoy this dish!

Recipe 2: Vegetarian Lazagna with eggplants and Beshamel sauce

I propose to prepare a hearty vegetarian lasagna with eggplants. Eggplants here are perfectly combined with bezhemel and cheese sauce! By the way, the taste of eggplant in the vegetarian climbing reminds mushrooms.

1 pack of lasagna plates (12 plates). Be sure to read the instructions on the packaging of Lazagany! Some manufacturers offer pre-boil the plates for the preparation of lasagna. I have plates that do not require cooking.
350 g. Eggplant.
150 g. Tomatoes (2 pieces).
350 g. Sound cheese (solid grades).

Lasagna Bezamel Cusan:

Milk - 900 ml.
Creamy oil - 120 g
Flour - 90
A nutmeg - 1 teaspoon.
Salt - 2 teaspoons.

Eggplants free from fruits and cut thin stripes. Optionally, you can pre-clean eggplants from the peel. I do not clean - with the skin tastier.
We put stripes on the grille and put in the oven at 180 degrees with for 10 minutes. In Lazagne, the dried eggplants are impregnated with sauce and taste will resemble mushrooms. Cooking sauce Beshamel
Now you cook Beshamel sauce.
I spread the creamy oil on the pan, we turn on the small fire and calm the oil.

I spread flour in melted oil, mix. We increase fire to medium. Fry for a minute, stirring constantly.

We pour the oily-flour mixture with milk, mix. With constant stirring, we are preparing Beshamel sauce before thickening.
Add salt and nutmeg, mix the sauce and turn off the fire.

In the form for lasagna, we pour a little sauce bezamel and distribute it in shape.

We lay out three lasagna plates in parallel to each other (not a mustle!).

Top of laying the strips of eggplants dried in the oven.

Pour everything with sauce Beshamel.

I fall asleep ¼ part of a squeezed cheese.
Again lay on top of the lasagna plate cheese.
Now again eggplants.
Beshamel and cheese again.

In the next row, the procedure for actions is the same, only with eggplants lay out tomatoes still sliced \u200b\u200bwith circles.

The last row of lasagna plates simply pour bechamel sauce and, at will, additionally cream, sprinkle with cheese top.

We put the vegetarian lasagna with eggplants to be baked in the oven for 30 minutes at 180 degrees C, then 10 minutes at 210 degrees C, until the cheese crust is twisted.

Recipe 3: Vegetarian Lazagna with different fillings

The cooking process took about 2 hours (but this, taking into account the fact that it was preparing for the first time, photographed and paid a lot of attention to design), I think if you can cook it a couple of times you can cope in an hour.
In addition, Lazaganya is a very convenient dish - it can be cooked from any products that you have in the refrigerator, the main thing is to show fantasy how to connect them!

I used for lasagna:

Lazagna sheets - 250 gr. (0.5 packs)

Stuffing:
Cabbage Broccali - 300 gr.
Carrot - 1 pc. (small)
Pepper Bulgarian - 1 pc.
Tomato - 2 pcs (large)
Cheese - 150 gr.
Olives without bone - 0.5 banks.
Sunflower oil - 3 tbsp.

Beshamel sauce:
Creamy oil - 4 tbsp.
Flour - 5 tbsp.
Milk - 3 tbsp.
Basil - 0.5 ppm
Oregano - 0.5 ppm
Muscat nuts - 0.3 tsp.
Black pepper - 0.5 ppm
Salt - 2 ppm

All products should be rinsed with cool water (possible in the package) - to clean them from "dirt" on a thin plan.

Stuffing:

Stuffing №1:
Tomatoes clean from skins: omit in a saucepan with boiling water, turn over a minute, remove from the stove and omitted into the cold water, remove the skirt.

Cut into thin transverse rings.

Filling number 2:
Bulgarian pepper clean and cut into small squares.

Broccali and carrots boil to half readiness, drain water.

Cool Cut in small pieces.

Heat in a frying pan 2 tbsp. Sunflower oil (or GCH) and post the pepper first there, and then carrots and broccoli.

Hold on average fire stirring before the moisture evaporates.

Stuffing №3:
Cheese to lose on medium grater.

In a separate dish of olives cut into circles.

Collect:

On the baking sheet pour 1 tbsp. Sunflower oil, distribute along the bottom and walls.
Uniformly pour 2 tbsp. Flour (if shaking the baking sheet like a sieve, then the flour will be distributed with a thin layer over the entire surface).

We are building 1 floor: lay out a solid layer of Lazagna sheets (you can even bend).

Split filling №1 input and lay out half over the sheets,

beshemel evenly covered with sauce (there is not much to this layer, because this is the bottom of our lasagna and tomatoes by itself a very juicy filling).

Covered with lasagna sheets.

2 Floor: Put stuffing №2 The thickness of the layer is about 0.5 cm,

cover the generous layer of sauce and lasagna sheets.

3 Floor: split the cheese of the stage 3 into two parts and to dissolve one of them in 3 floors. On top of the cheese in one layer, laying out the remaining half of the filling number 2, told it with olives.

Beshamel covered with sauce (approximately as 1st floor) and lasagna sheets.

Roof: Share the remains of the filling number 3
And pour them to the remaining sauce (sauce should be even more than on the 2nd floor!).

We bake:
I put 100 degrees for about 20 minutes - until the moment when the donkey sauce and began to rumbling a little

and switched 150 degrees before the appearance of golden color.

Fresh homemade lasagna sheets with the same thickness will certainly prepare faster than the semi-finished product, but I still decided to do the pilot edition of Lazagany to do with the finished sheets :)

Feed:
When it removes an aromatic dish from the oven, the main thing is not to forget to offer it;)
For a beautiful feed, I used letters of salad, the greens of dill and olives.

Now Bon appetite, sygripers and syignitors!

Recipe 4: Vegetarian Lazagna with mushrooms with champignyans, can be without them. Many Mozarella cheese

1. We will need:
- Ready sheets of lasagna without eggs, sweet pepper, spices, mozzarel cheese, Maazdam cheese, any other floating slightly spicy cheese, olives, a little garlic-soy minced (can be without him), greens, a couple of spoons of sour cream.
2. Three all the cheeses (nodoooooooo!) In equal shares.
3. Fry shampignon mushrooms until half-ready.
4. Draw a thin sweet pepper and olive rings.
5. The shape is lubricated with a drop of oil.
6. Boil Lazagne sheets until half-ready and shovel lay one layer ...
7. Each layer of lasagna laid out is making a different filling indicated in paragraph 1, we sprinkle with greens, pepper and necessarily a layer of cheese.
8. When all the layers are laid and waking up each of them with cheese, put in the airhril, covering the foil for 30 minutes at a temperature of 205 gr and high fan speed
9. After 30 minutes, we use the smear on top of sour cream, sprinkle with cheese, roll up, with a raude black pepper and some paprika, put back to the oven, covering Falga, for another 15 minutes.
10. After 15 minutes, we remove the foil and cook another 10-15 minutes for a light crust.

Recipe 5: Vegetable Lazagna with carrots

Composition for 4 servings:

1 middle carrot
2 Bulgarian peppers
300-400 grams of podole
150 grams of pumpkin purified
Lasagni Sheets 8 pieces
300 ml. cream
150 grams of cheese
Butter cream or sunflower

Suitable spices:

Turmeric
Curry
Cardamom
Black pepper

1. We clean the carrots, three on a large grater and fry in oil with spices.

2. Add to her Bulgarian pepper, you can frozen or fresh. It must be cut into cubes or strips, but at all at your discretion.

3. Put the pod bean.

4. And cut the pumpkin cubes and also add to vegetables.

5. Mix and weapons are mixed up to half-preparation for future vegetarian lasagna. You can add water a little.

6. When the vegetables were prepared at half, take a baking sheet and lubricate it with oil. Lay out one layer of lasagna.

7. Put half of vegetables on it.

8. Stop the Lazagna layer again.

9. And the second layer of vegetables, evenly distributing them throughout the surface.

10. Pour all cream. We close a baking sheet with foil and remove into the heated oven until 200 ° C for 30-40 minutes.

11. When vegetable lasagna is almost ready, take it out of the oven and three cheese. Remove in the oven again so that the cheese is twisted.

So I shared with the recipe of vegetable lasagna. It is preparing easily, like many other dishes. And it turns out very tasty. I think rarely who makes Lazagna's houses. And now you can enjoy this interesting taste.

For those who will not be able to find special pasta lips for Lazagany, can use any horns. They will need to boil until semi-preparedness, and also decompose two layers on the contrary, it will also be very tasty.

Recipe 6: Vegetarian lasagna with apple and cottage cheese

Apple Lazagna is a sweet lasagna with cottage cheese and apples. Such a baking will surely enjoy all lovers of cottage cheesecakes and pies with apples.

Cottage cheese (20% fat) - 500 grams.
Apples - 3 pieces.
Lasagna plates - 250 grams.
Apple puree - 360 grams.
Sour cream (any fatness) - 150 grams.
Milk (any fatness) - 125 grams.
Creamy oil - 30 grams.
Brown sugar - 30 grams.

Step 1: Prepare a filling.

In a bowl, we will put cottage cheese and throw eggs into it. We will add sour cream, milk, sugar and mix the spoon to a homogeneous mass. We divide the mass on 4 identical portions.

Step 2: Prepare Apples.

Apples with promotion thoroughly under the jet of flowing water and with chopped water. Then with a towel extreme leisure. We cut the knife apples on halves and cut the core. We applied on a cutting board on slices. Optionally, you can also clean the peel with apples. Sliced \u200b\u200bapples split into three portions. Several robs of apples can be left to decorate the finished lasagna.

Step 3: Cooking apple lasagna.

Rectangular baking shape lubricate with butter and lay out Lazagne sheets. They lay out a spoon one part of the curd mass, then the third part of the apple jumped and one piece of cut apples. Then cover all the lasagna sheets and repeat the layers twice again. On the last layer of Lazagna sheets, we lay out the remnants of the curd mass, sprinkle with brown sugar and cinnamon, and lay out the pieces of butter. Oven warming up up to 180 degrees. We bake apple lasagna in a preheated oven, and the course 45 minutes. Finished Lazagne give a little cool in the form.

Step 4: Apply Apple Lazagne.

Cut the apple lasagna with a knife to the portion pieces and spatula lay on the plates. Lazagne is heathed to tea or coffee, deciding with sour cream and apple slices.

Bon Appetit!

- You can use a home apple puree. You will need 750 grams of apples, 50 grams of sugar sand, 5 tablespoons of water. Apples clean from the peel and cut out the core. Cut them into small pieces and lay out with water in a saucepan. On a strong fire, we bring the mass to a boil, then the fire is reduced and cook on low heat. The resulting mass wipe through the sieve, add sugar sand and mix.

- This is a delicious dish of Italian cuisine, which is perfectly suitable for the dinner. If you wish, you can even freeze and provide yourself with a delicious, fast and ethical dinner during the working week.

It is a hearty dish, however, it can be significantly easy to relieve, using, for example, thin pita instead of Lasagni sheets.

Vegan Lazagna, Ingredients:

2 zucchini or zucchini;
1-2 sweet peppers;
1 large tomato or 2 medium;
1 tbsp. red lentils;
lazagne or Lavash sheets;
olive oil; Provencal herbs;
turmeric; asafoetida;
qumin (optional);
black mustard seeds (optional);
1 carrot (optional);
vegan cheese (optional);
salt and black pepper to taste.

You can also make a vegan sauce Bezamel for complete resemblance to the original recipe, but without it it turns out very tasty.

Vegan sauce Beshamel, recipe:

50 gr. spread or vegetable oil;
1 tbsp. vegetable milk (rice or almond suitable);
30-50 gr. flour;
30 gr. vegan cheese;
chopping nutmeg;
ground black pepper.

Vegan Lazagna, recipe:

1. Preheat oven to 220 degrees. Clean the zucchini or zucchini and cut into cubes, also cut the sweet pepper, sprinkle herbs and mix with butter. Cover the shape of the foil and put it in 15 minutes. After 15 minutes open, save, mix it once again and put another 15 minutes;
2. Clean and cut carrots. We rinse lentils (if we take a solid lentil, then it is better to soak it in advance), in the scenery heating olive oil, as desired, add a quinent and black mustard, fry 2-2.5 minutes while the Black mustard is shooting. Add asafhetide and fry for another 30 seconds, then suck lentil and mix. At will, add chopped carrots to lentils and mix well again. Then carefully fill with 2 glasses of boiling water, screw the fire, cover with a lid and leave languish until readiness.
3. Check vegetables in the oven. And in the meantime, you can cook Beshamel sauce. To do this, we melt the spread in a small saucepan, add flour (if you use the chute, almond, amaranth, etc., then take inputs with wheat), vegetable milk, vegan cheese, nutmeg and mix well, salt and pepper.
4. Cut a portion of a large tomato with thin pieces for decorating on the top layer. The extreme parts and the parts that they came out are not very, cutting into cubes. We get vegetables by readiness and mix with cubes with vegetables with cubes.
5. In the willingness of all ingredients, we begin to collect Lazagne. The bottom of the shape by lubricate with oil and drag the first layer of lavas or lasagna sheets (read the packaging carefully, some of the Lasagna sheets pre-booprate a couple of minutes in hot salted water). Next, lay a layer of lentils, then cover the lavash or lasagna sheets, lubricate behamel with sauce, cover the next layer and put the vegetables. We continue to alternate layers, the last layer is lubricating the bechamel, put on top of the neatly sliced \u200b\u200bthin pieces of tomato, sprinkle with cheese and herbs, pepper. We put in the oven preheated to 200 degrees for 20 minutes. By readiness you can give Lazagna for another 15-20 minutes to relax in the oven.

The finished dish can be decorated with basil or other herbs. Pleasant meal.

The first time I tried the lasagna at the birthday of the mother-in-law at the beginning of the two thousandths. The table was covered with barbaric luxury: traditional herring under a fur coat and Olivier, something from meat, in one word, there was no place to fall apple.

I was delayed at work and appeared at the festival at the same time as Lazagne. A small piece of her thus deprived me of desire and the opportunity to try something else. Since then, I have learned to virtuoso prepare the dough, Beshamel sauce and many different strokes.

Today we will prepare lasagna with vegetables along two simple recipes with photos that do not contain components of animal origin and therefore will suit absolutely everyone, even vegans.

Classic vegetable lasagna recipe

Kitchenware: Plate, frying pan, grater, pan, Ceramic baking form or glass.

Ingredients

The finished sheets for Lazagany are not the most popular type of pasta in our country, so you can find them with absolute confidence in a major supermarket.

When choosing, we pay attention to the following:

A high-quality paste is made from the flour of group A (of solid wheat varieties), if this information does not indicate this information, see the "Nutritional Value" column: the amount of proteins should be at least 12 g per 100 g of the product;
You should not overpay for wavy, ribbed and all sorts of other marketing beautiful - they will not decorate Lazagna;
Check that the sheets in the selected package are integer, and not broken into pieces;
Before cooking, read the manufacturer's recommendations: some sheets are enough to soak in boiling water, and some require a short boiling.

Instead of olive, you can use any vegetable refined oil, and walnuts should be replaced with others to your taste.

Step-by-step cooking

Cleans 4 garlic teeth and crush, pressing a knife to the cutting board, and finely rzhem.
Clean 2 medium bulbs and cut into small cubes. Pour 15 ml of olive oil on a preheated frying pan. We lay onion cubes and pass to transparency on a small fire.
My and clean 2 medium-sized carrots, rub on a large grater, add to the bow. Periodically stirring.
Clean the Bulgarian pepper and cut into small pieces.
Washed 6 pieces of champignons cut into thin plates.
We divide 150 g of broccoli on inflorescences.
We send garlic to the pan. Laying up broccoli and bell pepper. Mix. Mashed under the lid, not forgetting sometimes mixed.
In a separate frying pan, fry champignons with 15 ml of olive oil.
In a small container, we embarked on 1 teaspoon of rosemary and thyme, 1/3 teaspoon of red and black ground peppers, chipping salt.
In a separate container in 100 ml of water, it is divorced by 150 g of tomato paste, 1/5 teaspoon of soda and a teaspoon of sugar typed with a slide. Stir.
Pour the tomato sauce in the pan, add a mixture of spices. Mix thoroughly. Cover with a lid, let's boil minutes 3-4 and remove from the fire.
Cooking Beshamel sauce. In a small saucepan, we pour 60 ml of olive oil, we put on a slow fire and heated. Add 1 cup flour, constantly stirring, fry to light brown color for 1-2 minutes.
With continuous stirring, we introduce 500 ml of hot water with a thin flowing. We smear a teaspoon of nutmeg, ground black pepper and a 0.5 teaspoon salt. I add a fire and cook before thickening, continuously stirring. The cooking sauce leaves 10-12 minutes.
In a wide frying pan, we pour 0.5-0.7 liters of water, we smell a 0.5 teaspoon of salt and bring to a boil. We lower 6 sheets of Lazagania for 1-3 minutes, after which they drain and pour cold water.
The form for the baking and the sheets of Lazagany lubricate olive oil.
At the bottom of the form lay the first 2 sheets, on top - on the third part of the sauce bezamel and stewed vegetables. Again the sheets of dough, sauce and vegetables.
When Lazagany will be collected, we pour the remains of the sauce at the edges of the form, where it is not enough. Spring from above 30 g of chopped walnut cores.
We put in the oven preheated to 180 °.
After 40 minutes, it takes the finished lasagna from the oven and sprinkle with a pre-chopped parsley (5-7 twigs).

VideoBept

In this video, you will see how the vegetable lasagna is simply prepared with Beshamel sauce.

How to serve

Lazagna is the main dish. Served it in the same form in which it was baked, or portion, laying out on large plates on a piece of 10x10 samples. Eating lasagna with a fork and knife.

As an extra dish, you can put a plate with greens and cutting from fresh vegetables. Since the dish vegetable, the wine needs to be applied white and necessarily a bottle of mineral water, since our lasagna without meat remains quite dense dish.

So that the lasagna is not burned, be sure to use the shape with thick walls and the bottom and decide first, as you will feed it, so that the unsightly kind of form does not spoil the luxurious dish.
In order for the dough not to be too dry, make sure that there is enough liquid in the sauce.
Put the sheets of each layer in a different direction: if for the first layer you put them along the form, then in the second, put across. It will make the lasagna more durable, it will not fall apart when cutting into portion pieces.

Vegetable lasagna with eggplants and mushrooms

Time for preparing: 1 h 10 min.
Number of portions: 4.
Calorie: 98 kcal.
Kitchenware: Plate, oven, 2 bends, blender, pan.

Ingredients

As a tomato sauce for this recipe, I buy cut-out tomatoes in our own juice. If you fail to find them, you can take another sauce.

Step-by-step cooking

In a small container, measuring 1 teaspoon of the basil and oregano and mix. Cut 2 eggplant and 10-12 champignons with plates of equal thickness.
We lay out on the babysitters, sprinkle with salt and a mixture of dried basil with Oregano. We put in the oven at 180 ° for 15-20 minutes.
We lay out 800 ml of sauce into a small saucepan, add 100 ml of water, 70 g of tomato paste and the pinch of a mixture of dried basil with oregano. We bring sauce to boil and remove from the fire.
In the bowl of the blender, we place 150 g cashews, 3 purified garlic teas, a teaspoon of mustard, juice from a half of the lemon, a pinch of a basil mixture and oregano, a pinch of salt, 100 ml of water. Grinding at high speed to obtain a gentle sauce with a smooth texture.
In the form for baking, we pour a tablespoon of olive oil. We lay out several spoons of tomato sauce so that it covers all the bottom.
We put the sheets of the finished test, if necessary, flushing them into pieces.
Cover the dough with a layer of tomato sauce. Laying a layer of baked eggplant with mushrooms.
Rudely water the tomato sauce and lay the test layer. Generously water tomato sauce. We lay out a little less than half the cashew sauce, evenly distribute it in shape. We lay out the next layer of eggplant with mushrooms. We water the tomato sauce and lay out the last layer of the test.
Pour the remains of tomato sauce. We post all sauce cashews.
We water the lasagne from above the tablespoon of olive oil. Sprinkle with a pinch of a mixture of basil and oregano.
We bake with lasagna in the oven 45-40 minutes at 180 °.

VideoBept

This video will be able to convince you that to prepare the vegetarian lasagna on this recipe is completely simple.

Other cooking and filling options

This dish has a huge number of options, various cheeses, cottage cheese, meat, fish, vegetables are used for filling. Lazagna can even be sweet. If you want to experiment, the prescription is probably useful for Lazagani, and the composition of sauces and the filling will tell you inspiration.

If you liked my vegetable recipes, try it from zabachkov- - it is very tasty. And if the meat is not for you a forbidden product, be sure to prepare.

For fasteners of fast dishes, the recipe-flashes from the lavasha are suitable. There is a special recipe for this cooking dish - Multivarce.

Write if my recipes liked you. Perhaps you have comments or additions, they will be interesting not only to me. Write your lasagna recipes. Successful to you culinary experiments!

I will make a reservation that the label "Lachy" does not impose a "less delicious" imprint on this lasagna. Moreover, it is the most delicious lasagna that I tried. The opinion of the unportant guests was divided: someone learned a chicken minced meal, others proved the presence of a liver. And I smiled with these games of taste receptors, because I just like lentils.

No one loves as I love her! However, in winter there is no usual products for the vegetable version of this dish, and import zucchini, eggplants and tomatoes I do not complain. A stunning original plastic from the ingredients available at any time of the year comes to the rescue. Add an alternative "Beshamel" to it and get a delicious dish suitable. Cooking?

Structure:

Glass - 200 ml

12 sheets of lasagna or dough for her
1 cup of lentils
quarter Middle Cabbage Fork
1 big carrot
3-4 cup thick tomato juice (tomatoes in their own juice or fresh)
spices: 0.5 h. Asafetide, Ground Black Pepper, Ginger, Turmeric, Cinema, Coriander
dry herbs: 1 tbsp. l. Basilica, Majorana, Oregano (or Mixtures of Italian Herbs)
vegetable oil or gossi for frying

Beshamel sauce or his lean option:

0.6 l of vegetable milk (1 tbsp. Oatmeal + 0.4 l of water)
4 tbsp. Spoons of vegetable refined oil
3 tbsp. Spoons of flour with a small slide (rye, wholegrain wheat or ordinary white)
spices: Black pepper, nutmeg, salt

Recipe for lean lasagna (Vegan):

Prepare mince for lean lasagna. Lentil to dunk at night. In the morning, drain the water and scroll through the meat grinder or grind the submersible blender.
Preparing lean lentil minced
Carrots grate on a large grater, cabbage is finely chopped and cut along and across, so that the fibers are short.
Three carrots and binding cabbage
On the preheated oil to fry spices. I highly recommend using the set specified in the ingredients - it is very harmony with lentils. Add carrots, fry 3-4 minutes. Add cabbage, fry a couple more minutes.
Fry vegetables
Add lentil, mix. Throw tomato, mix. Bring the mixture to boil, reduce the fire and stew under the lid of 10 minutes, stirring. I do not need to evaporate the whole fluid - the sauce should not be dry. Turn off the fire, add herbs and mix.
Stuffing for Lazagany
We will deal with white sauce. I adore classic, but sometimes I am going to the Wa-Bank and cook a lean, vegan version of Lasagna. Bezamel is modified, but not radically: the texture remains familiar, and the taste is created by spices.
For the preparation of the sauce you will need any vegetable milk. I stopped on oatmeal: Clakes Soak in water for an hour and pierced in a blender before the formation of a homogeneous liquid mass, which should be strained through gauze or fine sieve. The remaining cake boldly use for baking.

Cooking a lean milk for sauce
The scheme for the preparation of sauce "Beshamel" former. Vegetable oil is heatting in a frying pan. Add flour and quickly stir. Fry a minute.
Fry flour
In small portions, pour milk and stir up to a homogeneous state during each add liquid. With this ratio of ingredients, the sauce is thick, so I do not warm it up. At the end, add spices and salt.
Lachy, Vegan Beshamel Sauce
Stuffing is almost ready, so Lasagni sheets I pre-scold for 2-3 minutes in boiling salted water. You can cook yourself.
Forms to lubricate, lay out the first layer of sheets.
Lay out Lazagna sheets
To lay out half of the lentil-cabbage minced meat. From above, a little pouring a lean sauce "Bezamel".
Lay out the filling
Repeat the layers. The third layer of sheets is abundantly lubricated by Beshamel sauce.
Lubricate sauce
Forms to cover the foil and send to the oven for 25-30 minutes.
Bake under foil

Finished lean climbing give a little cool (5-10 minutes) and serve on the table as an independent main dish with a supplement in the form of fresh vegetables.

Vegan, lean lasagna

Bon Appetit!

Julia M. recipe author

Lazagany Vegetarian with mushrooms and tomatoes is one of the varieties of a popular Italian dish. Myathers and fans satisfying satisfying, we have already been offered to cook, but today's recipe for those who do not use meat for any reason. Thanks to the ready-made store semi-finished products, we save yourself from the extra hassle on the kneading test, spending quite a bit time for the manufacture of the filling. As a result, we will get an appetizing vegetable lasagna, providing a full dinner.

Ingredients:

lazagna sheets - 9 pcs.;
champignons - 500-600 g;
fresh tomatoes - 3 pcs.;
bulb - 1 large;
garlic - 2-3 teeth;
vegetable oil is about 30 ml;
milk - 400 ml;
butter - 40 g (+ 10 g for lubrication form);
flour - 40 g;
cheese - 50 g;
nutmeg - chinful;
salt, spicy herbs - to taste.

Shampignons are rinsed with running water, get rid of extra liquid. Clean and dry mushrooms with thin plates.
Removing the husk, grind a large bulb with a knife, fry on vegetable oil until soft together with purified and finely chopped garlic teeth.
You don't need to bring the bow to the darkening - as soon as it becomes soft, add champignons, frying everything together to completely evaporate moisture isolated by mushrooms. A few minutes before the end of cooking, we sprinkle the contents of the frying pan salt and mix well.
Take the tomatoes. We need to get rid of vegetable peels and cook tomato sauce from juicy pulp. To do this, we make cross-cuts on a bright skin, and then we bypass the tomatoes with boiling water, after which they immediately place the "heated" tomatoes in a container with ice water. After such manipulation, the peel should be removed quite easily, otherwise the actions described above should be repeated.
The vegetable flesh is cut by pieces of medium size, put in the thicket of the blender, and then grind to a porridge state. The resulting tomato puree salt to taste, shower with spicy herbs and mix.
It remains to prepare only the popular sauce "Beshamel", which is a mandatory component of both meat lasagna and vegetarian. To do this, in a separate saucepan or a small saucepan on weak heat, we melt 40 g of butter. Next add flour. Stirring continuously, heating the mixture for a couple of minutes, after which we remove from the fire. In the hot oil-flour mass gradually pour chilled milk, vigorously stirring to avoid the formation of lumps.
Return the container on the stove. We bring milk to a boil, and then reduce the fire to a minimum. Cook the milk mixture, stirring, before thickening. Ready consistency sauce should resemble liquid sour cream. For fragrance, add a pinch of nutmeg to the "bechamel", mix.
Rectangular baking shape lubricate a piece of butter. At the bottom of the three Lazagani sheets (be sure to read the instructions on the package - sometimes sheets require pre-cooking).
We pour the portion of the snow-white sauce from above (approximately 6-7 tbsp. Spoons), evenly distributed over the entire area of \u200b\u200bthe lower layer. Next, we sort 1/2 portions of champignons, covering them with 1/2 part of the tomato sauce.
We repeat the layers in the same order. Lasani's last sheets are poured by the residues of Beshamel sauce.
We cover our multi-layer blank with cheese, grated medium chips, after which we send a semi-finished product into the oven shiny by that time. We bake at a temperature of 180 degrees before shutting a cheese crust (about 30 minutes).
Let me allow a ready-made dish a little - so Lazagna will be easier to cut into portion pieces.
Serve as an independent dish by adding greens, fresh vegetables or pickles. Lasagna Vegetarian with mushrooms and tomatoes is fully ready!

Enjoy your meal!