The classic recipe for vegetable lasagna is a joy for any vegetarian. Of course, there is no fixed composition of ingredients within the framework of the classical recipe, it is believed that such a dish can put any vegetables that grow within the homeland of the dish - Italy.
Vegetable lasagna with mushrooms
Under this recipe, a classic Italian sauce with tomatoes will complement the mushrooms. In the course you can start up any favorite forest mushrooms or choose the most ordinary mushrooms, as decided by us.
Ingredients:
- sheets for lasagna - 14 pcs .;
- ricotta - 415 g;
- grated mozzarella - 95 g;
- egg - 1 piece;
- pesto sauce - 145 ml;
- tomatoes in its own juice - 680 ml;
- dried basil - 1 teaspoon;
- champignons - 210 g;
- onions - 85 g.
Preparation
Before you prepare vegetable lasagna, you should make one of the sauces for it. For sauce, sprinkle onions with mushrooms. When all the moisture from the last comes out, add the dried basil and pour all the tomatoes in your own juice. Leave the sauce boil on medium heat for about 20 minutes, letting excess moisture come out.
The second part of the filling is a ricotta cheese mixed with an egg and a pinch of salt.
Pour a small amount of sauce into the mold, lay out the first pair of sheets for lasagna, pour it still with a portion of tomato sauce. Then lay out two more sheets, grease them with pesto sauce based on basil and lay the ricotta over. Repeating the layers, go to the very top of the dishes and spread the mozzarella circles on top. If you want to cook low-fat vegetable lasagna, then replace mozzarella with any low-fat cheese, and ricotta with curd. Bake everything at 180 degrees for half an hour.
Lenten vegetable lasagna with béchamel sauce
Ingredients:
- onion - 130 g;
- tomatoes in its own juice - 880 g;
- garlic - 3 teeth;
- a stalk of celery;
- carrots - 115 g;
- red wine - 230 ml;
- a mixture of Provencal herbs - 1 tbsp. a spoon;
- soy milk - 600 ml;
- flour - 45 g;
- vegetable margarine - 30 g;
- a pinch of nutmeg;
- sheets for lasagna.
Preparation
Start with a vegetable seedling: celery, carrots and onions. After the vegetables are softened, sprinkle them with herbs, add the garlic and pour the wine. Leave the liquid to evaporate halfway, then put the tomatoes. After 20 minutes spent on medium heat the sauce should thicken noticeably.
Now it's the Beshamel turn. For him, fry the flour on the margarine for about 30 seconds, then dilute the flour paste with soy milk, add the nutmeg and cook until thick.
Alternately lay the sauces on the sheets of lasagna, then send everything to bake for 20 minutes at 190 degrees.