Vegetarian lasagna

Step-by-step cooking

1. Step 1:

   

   Cooking red sauce. Mix olive oil with tomato juice and bring to a boil. Add tomato paste diluted in water, spices, sugar to the juice (sugar is necessary to remove the acid of tomatoes and pasta), salt and continue to simmer the sauce over low heat for 7 minutes, stirring constantly. The sauce is ready.

2. Step 2:

   

   Cooking bechamel sauce. Melt the butter in a saucepan. Add flour there and mix well with a whisk so that there are no lumps. Fry for 2-3 minutes on medium heat until the flour begins to acquire a caramel hue.Remove from heat and pour hot milk in a thin stream, stirring constantly. Stir the bechamel sauce well with a whisk so that all the lumps go away and put the sauce back on the fire. Add salt and spices. Cook the sauce to the desired thickness.

3. Step 3:

   

   Cut eggplants into slices thin enough, no thicker than 3 mm.

4. Step 4:

   

   Thinly slice the pumpkin into 3 mm.

5. Step 5:

   

   Preheat the oven to 230 degrees. Spread the vegetables in one layer on a greased baking sheet with olive oil and send them to the preheated oven for 5-7 minutes. The task is just to put the vegetables in, and not to cook 100%. They will still be cooked in the lasagna itself. If there is not enough space on the baking sheet to spread out all the vegetables in one layer, it is necessary to perform the operation twice or three times. After cooking the vegetables, reduce the heat of the oven to 180 degrees.

6. Step 6:

   

   Grate parmesan cheese on a fine grater.

7. Step 7:

   

   Cut the mozzarella cheese thinly into circles. Mozzarella needs one that is in brine, not solid.

8. Step 8:

   

   In a large saucepan with water, boil the pasta. The sheets should be boiled for no more than 3 minutes, until half-cooked. Otherwise, they will be completely cooked and will spread out. Immediately fold the sheets into a pre-prepared colander and rinse the sheets well with cold water until they completely cool down.

9. Step 9:

   

   Lubricate each sheet with literally a drop of olive oil so that the sheets do not stick together, and carefully fold them.

10. Step 10:

    

    In a high baking tray, greased with olive oil, spread a layer of boiled lasagna sheets. Choose whole leaves for the bottom layer. The joints of the sheets are made with a slight overlap, up to 1 cm.

11. Step 11:

    

    Spread the pasta sheets evenly with red tomato sauce.

13. Step 12:

    

    Next we spread the pumpkin.

14. Step 13:

    

    We put mozzarella on the pumpkin.

15. Step 14:

    

    Then we cover everything with grated Parmesan.

16. Step 15:

    

    Pour some more tomato sauce over the cheese.

17. Step 16:

    

    Cover everything with the next layer of lasagna sheets.

18. Step 17:

    

    Repeat all the steps, only this time we put eggplants instead of pumpkin.

19. Step 18:

    

    We spread the third layer of paste sheets.

20. Step 19:

    

    Evenly distribute the bechamel sauce on top. The thickness is about 1 cm. Sprinkle a little grated parmesan on top for an appetizing crust.

21. Step 20:

    

    Put the lasagna in the oven, preheated to 180 degrees, bake for 40 minutes.

22. Step 21:

    

    Vegetarian lasagna is ready!