Vegetable lasagna is one of the few variants of the popular Italian dish, characterized by low calorie content and the most useful composition. Eggplants, zucchini, peppers and tomatoes are in perfect harmony with spices and sauces and only enhance the taste, adding leaves of pasta with flavors and juices. Bright food is ideal for the summer season.
How to cook vegetable lasagna?
Vegetable lasagna without dough is an excellent option for those who, despite diets, are not able to give up a delicious meal. Low-calorie vegetables, spiced with spices, will replace traditional cakes, which gave the dish a shape, but did not affect the content. Thin slicing will allow the components to quickly bake without pre-roasting.
Ingredients:
- zucchini - 3 pieces;
- pepper - 2 pieces;
- tomatoes - 4 pieces;
- eggplant - 2 pieces;
- oil - 80 ml;
- black ground pepper - 5 g;
- cheese - 120 g.
Preparation
- Oil the baking dish.
- Vegetables thinly cut.
- Seasoning with oil and spices, lay in layers.
- Sprinkle the top layer with cheese.
- Vegetable lasagna is baked for 25 minutes at 180 degrees.
Lasagne with minced meat and vegetables
The recipe of lasagna with minced meat and vegetables will make a variety in the summer diet a tasty and nutritious dish made from fresh summer products. When preparing, you should pay attention to slicing. Finely chopped vegetables during frying will preserve nutritional properties, they will soak up with meat juices and give lasagne strength.
Ingredients:
- sheets - 8 pieces;
- pepper - 1 piece;
- zucchini - 1 piece;
- tomatoes - 6 pcs .;
- mozzarella - 120 g;
- ground beef - 450 g;
- onions - 1 pc.
Preparation
- Peel the tomatoes.
- Fry the vegetables. Add stuffing.
- Grind the mozzarella.
- Put the sheets on them - a mixture of vegetables and minced meat. Sprinkle with cheese.
- Repeat the layers.
- Vegetable lasagna is baked for 40 minutes at 180 degrees.
Lasagne with vegetables and cheese
Lasagna with vegetables has to improvise and a simple recipe provides a wide selection of ingredients and performance techniques. According to the canons, the vegetable filling can vary, the invariable component is cheese, it adds rouge, juiciness and piquant taste, to emphasize which, will help grilled vegetables and tomato sauce.
Ingredients:
- sheets of lasagna - 350 g;
- Parmesan - 80 g;
- mozzarella - 320 g;
- pepper - 2 pieces;
- zucchini - 3 pcs .;
- canned tomatoes - 600 g;
- onion - 2 pieces;
- a clove of garlic - 3 pieces;
- oil - 40 ml.
Preparation
- For the sauce, chop the onion, garlic and tomatoes in a blender.
- Squash and peppers fry on the grill.
- Collect the lasagna, alternating layers. Each cheese with cheese.
- Vegetable vegetarian lasagna is baked for 40 minutes at 180 degrees.
Vegetable lasagna with béchamel sauce
The recipe for lasagna with vegetables at home should be simple, affordable and protected from standing near the stove. Shop pasta and frozen vegetables are all that you need for a quick meal. Flawless taste will emphasize classic bechamel sauce, for which you should combine flour, cream and butter, and boil the mass until thick.
Ingredients:
- frozen mixture (broccoli, corn, green beans) - 400 g;
- oil - 20 g;
- flour - 40 g;
- cream - 300 ml;
- cheese - 150 g;
- sheets of lasagna - 6 pcs.
Preparation
- Vegetables put out for 7 minutes.
- For the sauce, boil the butter with flour and cream.
- Pour them the sheets, put the vegetables and cheese.
- Repeat the layers.
- Lasagna with frozen vegetables is baked for 30 minutes at 180 degrees.
Vegetable lasagna with mushrooms
Lasagna with vegetables and mushrooms belongs to the category of dishes, which apart from taste, inherent and vitamin properties. Mushrooms are one of the main sources of vegetable protein, and paired with vegetables and ricotta double their "stock" and make food even more useful. In order not to lose quality and reduce caloric content, lasagna is cooked without sauce.
Ingredients:
- sheets of lasagna - 6 pcs .;
- tomatoes - 3 pieces;
- zucchini - 1 piece;
- champignons - 350 g;
- cottage cheese - 200 g;
- Ricotta - 250 g;
- egg - 1 piece;
- onion - 1 piece;
- cheese - 30 g.
Preparation
- Mushrooms, onions, zucchini and tomatoes fry for 5 minutes.
- Whisk cottage cheese, egg and ricotta.
- Collect lasagna, alternating vegetables and mushrooms with a curd mixture. Sprinkle with cheese.
- Vegetable low-calorie lasagna is baked for 40 minutes at 180 degrees.
Vegetable lasagna with eggplant
Vegetable lasagna with aubergines and tomatoes is a vivid example of a simple appetizing meal. European chefs have long appreciated the taste of eggplant and actively use it in the preparation of lasagna. The best partners of the vegetable: garlic, nuts and tomatoes. With them, the dish acquires juiciness, spicy sharpness and is memorized for a long time.
Ingredients:
- mozzarella cheese - 250 g;
- tomatoes - 280 g;
- eggplant - 2 pieces;
- a clove of garlic - 3 pieces;
- walnuts - 8 pieces;
- Parmesan - 100 g;
- oil - 60 ml;
- sheets of lasagna - 15 pcs.
Preparation
- Eggplant fry.
- Onion, garlic and tomatoes after 5 minutes.
- Grind the nuts.
- Lay the ingredients in layers, pouring nuts, parmesan and mozzarella.
- Bake for 10 minutes at 180 degrees.
Vegetable lasagna from lavash
Lasagna from pita bread with vegetables is an excellent alternative to a traditional dish. Such a budget option has a number of advantages, the most important of which is the rapid cooking and low calorie content of the test. The rolled dough should be cut and soaked with sour-milk sauce so that during the baking process, the sheets do not dry out and do not crack.
Ingredients:
- lavash - 3 pieces;
- tomatoes - 2 pieces;
- zucchini - 1 piece;
- onions - 1 pc.
- pepper - 1 piece;
- kefir - 200 ml;
- cream - 200 ml;
- oil - 100 g;
- flour - 40 g.
Preparation
- Lavash cut and marinate in kefir.
- Vegetables fry.
- For sauce, boil the butter, flour and milk.
- Spread alternately sheets of pita bread, sauce and stuffing.
- Bake for 10 minutes at 180 degrees.
Lasagne with chicken and vegetables
Vegetable lasagna is a recipe that welcomes any combination. Chicken meat harmoniously adjoins with vegetables and sauces, perfectly absorbs aromas and makes stuffing full, but not high-calorie. Even with the fact that the dish has lost authenticity and is prepared from what is at hand, lasagna with chicken and vegetables is still popular.
Ingredients:
- fillets - 230 g;
- tomatoes - 3 pieces;
- pepper - 2 pieces;
- onion - 1 piece;
- tomato sauce - 100 g;
- cheese - 200 g.
Preparation
- Fillee and vegetables fry.
- Collect the lasagna, alternating layers. Each season with sauce and cheese.
- Lasagne with meat and vegetables is baked for 30 minutes at 180 degrees.
Vegetable lasagna in the multivariate
The recipe of vegetable lasagne at home differs unprecedented simplicity and ease, as it is embodied with the participation of a multivark. With the help of the gadget you can create a delicious dish in just 50 minutes. You need to cut the vegetables with straw, and greasing them with sour cream and tomato sauce, layered with the sheets of dough in a bowl multivarka.
Ingredients:
- sheets of lasagna - 350 g;
- potatoes - 150 g;
- carrots - 50 g;
- tomatoes - 200 g;
- zucchini - 70 g;
- onions - 40 g;
- sour cream - 200 g;
- cheese - 180 g;
- oil - 50 ml.
Preparation
- Cut the vegetables.
- Shred the tomatoes in a blender.
- Grease vegetables with sour cream and sauce.
- Cover the bottom of the cup with parchment.
- Collect the lasagna alternating sheets, vegetables and cheese.
- Cook in "Baking" 50 minutes.