Composition / ingredients
Step-by-step cooking
Step 1:
1. Products
Step 2:
2. We cut vegetables
Step 3:
3. Salt the eggplant
Step 4:
4. We wash them after 30 minutes
Step 5:
5. Pour the oil into the pan
Step 6:
6. Fry the onion
Step 7:
7. Add eggplant and zucchini
Step 8:
8. Salt the vegetables
Step 9:
9. Melt the butter
Step 10:
10. Add flour
Step 11:
11. Pour in the milk
Step 12:
12. Add garlic at the end
Step 13:
13. We spread the vegetables on the lasagna sheets
Step 14:
14. Pour the bechamel sauce
Step 15:
15.Put the sheets on top and pour the sauce
Step 16:
16. Put it in the oven
Step 17:
17. Sprinkle with grated cheese after 25 minutes
Step 18:
18. We take out the finished dish
Step 19:
20. Trying it out
In order to cook it, you must first prepare all the vegetables. Wash the eggplants, cut them into cubes. Put it in a deep dish and season well with salt. Leave them like this for half an hour. They will release the juice, and with it all the bitterness. Then rinse them well in cold water. Dry it. Cut the onion into cubes. Then do it with zucchini too. Then go to the red sweet pepper. Peel it from the seeds and cut it into cubes too. If you like it, you can cut it into strips. Then chop the celery quite finely. At the end of the same square, cut the tomatoes. Take a frying pan. Pour oil into it. Heat it up and fry the onion first. Then put eggplants and zucchini to it. Fry them, stirring, for about seven minutes. Add finely chopped celery, pepper and tomatoes to the pan. Fry all the vegetables for seven to ten minutes. At the end, season them with salt and pepper to taste. After that, you need to make a sauce for lasagna in a separate bowl, which is called "Bechamel" For this, melt the butter in a saucepan. Then gently, stirring constantly, add the flour. Then carefully pour in the milk. Bring the resulting mass to a boil. Cook until the sauce resembles liquid sour cream. Constantly stir so that lumps do not turn out. At the end, add a little salt. Add the crushed garlic. Sprinkle with nutmeg. Then take a baking dish. Lubricate it. Place the lasagna sheets on the bottom. If they need to be cooked, then cook them beforehand. Put the vegetables on the sheets. Pour the sauce over them. Lay out the sheets again. Then vegetables again. Brush with sauce. Put the sheets on top. Anoint them with sauce. Put it in the oven for 20 minutes. Then sprinkle with grated cheese with medium holes. Put the lasagna back in the oven for another 25 minutes. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leek - 33 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Lasagna sheets - 337 kcal/100g
