Classic vegetable lasagna

Vegetable version of the Italian dish! Try! Vegetable lasagna will amaze you with its taste, as well as me! The dish is juicy, fragrant and spicy. For vegetarians, a super option.

@rishk@

Recipe author

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Composition / ingredients

Servings:

Lasagna sheets

200

Onion

160

Garlic

Parsley root

Hot capsicum

Zucchini

250

Carrots

100

Broccoli

400

Bell pepper

120

Tomatoes

200

Olive oil

Broth

400

Hard cheese

250

Salt

to taste

For Bechamel sauce:

Salt

to taste

Butter

Flour

Milk

300

Nutmeg (pinch)

to taste

To serve:

Tomatoes

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 29 % 6 g

Carbohydrates 48 % 10 g

112 kcal

GI: 40 / 50 / 10

Cooking method

Cooking time: 3 h

Peel the onion, cut into cubes. The parsley root is cleaned by my, garlic is also cleaned, chopped finely. We peel the hot pepper from the seeds, chop it with a knife. My zucchini, peel and seeds, cut into cubes. Peel the carrots, wash them, cut them into cubes. My broccoli, separate the inflorescences, chop them with a food processor (by the way, if you have the right nozzle, you can use it to cut vegetables into cubes). Bulgarian pepper is cleaned from the seed pod and partitions, washed, cut into cubes. Tomatoes are washed, cut into slices.

Fry onion and garlic in olive oil, then add pepper, carrot, parsley root, simmer for 5 minutes, then spread the zucchini and broccoli, simmer over low heat and under a closed lid for 5 minutes, only after that add tomatoes and bell pepper, salt and simmer for about 7 minutes.

Put the butter in a small saucepan, melt it on the fire, then pour the flour and mix. Pour milk into the resulting mass, mix with a whisk until smooth. We send the pan to the fire again, bring the sauce to a boil, add salt and nutmeg. Ready-made Bechamel sauce is diluted with broth (you can use vegetable or mushroom soup).

We put a little white sauce in the baking dish, place a layer of lasagna sheets on it (on the back of the package it is indicated whether the sheets need to be boiled beforehand, they did not require pre-processing for me), followed by a layer of vegetable stew, which we pour with white Bechamel sauce. Grate the cheese, sprinkle it with lasagna. Thus, we repeat the layers until the components run out (in my form, 4 layers turned out). Grease the top with Bechamel sauce and sprinkle with the remaining grated cheese, cover the surface with foil.

We send the mold to the oven, preheated to 180 degrees, bake for 35 minutes, then remove the foil, decorate with tomatoes and bake for another 10 minutes. Before serving, sprinkle the lasagna with chopped dill.

Bon appetit!