Lenten casserole. Lean vegetable casseroles

Of all the abundance of lean dishes, casserole is an excellent invention for those who adhere to fasting and diet, for those who do not accept meat and dairy products in their diet, and just for all lovers of simple and tasty breakfasts and dinners. The casserole also has an undeniable advantage - in its preparation, the economical hostess uses on-duty stocks and products that are left over from previously prepared dishes.

The basis of the proposed recipes for lean casseroles is potatoes, and any set of vegetables, mushrooms or fish can serve as an addition. So that the potato mass does not fall apart during cooking, a few tablespoons of starch, flour or semolina are added to it. The rest is a matter of taste, preferences and imagination.

For those who do not use vegetable oil when frying, as an option, vegetables can be stewed in a small amount of water or vegetable broth.

Lean potato casserole "Mushroom meadow"

Products:

• 6 potato tubers;
• a glass of flour;
• 0.5 kg of mushrooms;
• 2 onion heads;
• 3 tbsp soy or other sauce;
• frying oil.

Preparation description:

1. First, prepare the mushrooms and onions for the filling. We cut everything into medium-sized cubes and fry in vegetable oil. Add a couple of tablespoons of soy or other sauce to the mushrooms, mix.
2. Peeled potatoes must be dried with a paper towel, then grated coarsely. Add flour for the viscosity of the mass, the remaining sauce and spices to taste and desire.
3. We grease the form with oil, spread half of the potato mass, level it well, the next layer will be mushrooms with onions and potatoes again on top. We smooth the surface and apply a pattern with a spoon or fork, then the casserole will not only be tasty, but also beautiful.
4. In a hot oven, at 180 degrees, bake for an hour. It can be served hot or cold, either way the casserole will be good.

Mashed Potato and Cauliflower Casserole

Products:

• mashed potatoes - 300 g;
• a bag of frozen cauliflower;
• greens - one bunch to taste;
• a bunch of green onions;
• starch - 3 tablespoons;
• water - 2 tablespoons;
• olives optional;
• salt, spices to taste.

Preparation description:

1. Cauliflower (we replace broccoli if desired) is disassembled into medium-sized cabbages, boiled in salted water and folded into a colander.
2. Cut the olives into rings, finely chop your favorite greens and onions.
3. We add starch and water to the puree, season with spices, for a brighter taste and a touch of piquancy, you can add curry. To make the casserole lush and tender, beat the mass a little with a mixer.
4. And then there are two options. In the first, combine mashed potatoes with prepared vegetables and bake in this form. Or put all the puree on a baking sheet, spread the cabbage nicely and evenly on top and sprinkle with greens and olives between the inflorescences. Choose and bake in an oven heated to 180 degrees for 30 minutes.

Lean potato casserole "Derevenskaya"

Products:

• potatoes - 4 tubers;
• fresh mushrooms (champignons) - 200 g;
• pickled cucumbers - 3-4 pcs.;
• onion 1 pc.;
• flour 2 tbsp;
• salt pepper.

Preparation description:

1. For minced meat, grind mushrooms with onions through a meat grinder and simmer under the lid until tender. Don't forget to salt and pepper to taste.
2. We clean the potatoes, dry them from excess moisture on a paper towel, rub them on a coarse grater, add salt, add flour so that the casserole is not crumbly, and knead well.
3. In the prepared form, lay out a part of the potato in layers, all the minced mushrooms, sprinkle with cucumbers, cut into thin slices, cover with the potato mass.
4. Bake in an oven preheated to 180 degrees for 20 minutes, until cooked.

Potato and vegetable casserole “Mosaic”

Products:

• 1.5 kg of potatoes;
• package of frozen mixed vegetables;
• package of frozen champignons;
• one carrot;
• one head of onion;
• garlic and herbs optional;
• salt, pepper, spices to taste;
• vegetable oil for frying.

Preparation description:

1. Boil the potatoes, and to give it a beautiful shade, add finely grated carrots to the water. Then beat a strong puree and add flour for greater viscosity.
2. Fry mushrooms, vegetables, chopped garlic, herbs in oil, salt and pepper to taste, add your favorite seasonings.
3. Then on a baking sheet we form the first layer of half of the mashed potatoes, spread the entire vegetable filling and cover with the remaining potatoes.
4. In an oven preheated to 180 degrees, bake for 20-25 minutes until a beautiful golden brown.

Potato casserole "Goldfish"

Products:

• 0.5 kg of potatoes;
• 0.5 kg of fish fillet;
• grows half a cup. oils;
• 2 tbsp. l. tomato paste;
• bulb;
• greenery;
• breadcrumbs;
• salt, sugar.
• ground black and red pepper.

Preparation description:

1. Cut the fillet into narrow plates, fry in oil. Brown the chopped onion in half rings.
2. For the bottom layer, put half the potatoes, cut into thin slices, in a greased form. Dilute tomato paste a little with water with sugar and spices, pour over the top. We spread the fish, onions and close the rest of the potatoes.
3. Sprinkle with breadcrumbs and put in an oven preheated to 180 degrees until the potatoes are ready. Crackers will give the dish a beautiful crust. Serve sprinkled with herbs.

Potato casserole with beans

Products:

• dry beans - 1 tbsp.;
• potatoes - 300 g;
• onions - 3-4 heads;
• breadcrumbs - 1 tbsp;
• oil for frying;
• salt, pepper to taste.

Preparation description:

1. For this recipe, beans need to be prepared in advance by soaking and boiling until tender. We pass the boiled potatoes through a meat grinder. We grind the finished beans in a blender.
2. In a deep bowl, mix the potatoes and beans well until smooth, add salt and pepper to taste. If desired, you can add your favorite spices, it will go well with suneli hops or ground coriander.
3. Fry finely chopped onions in oil until transparent, make sure not to overcook, this will change the taste of the dish.
4. Lubricate the form or baking sheet with oil, sprinkle with breadcrumbs and spread the mashed potatoes and beans, layering with onions. We level the top, draw waves with a spoon and sprinkle with oil.
5. Bake in a hot oven until golden brown. Serve with finely chopped greens.

Ecology of consumption. Food and Recipes: These dishes are prepared with vegetables, suitable for vegans and vegetarians, as well as those who are on a diet and simply prefer a healthy diet...

Recipe 1: Lean Vegan Zucchini and Tomato Casserole

• 1 young medium-sized zucchini;
• 2 tomatoes;
• a bunch of fresh dill;
• 1 glass of flour;
• 3 art. tablespoons ground flaxseed;
• 1 tsp baking powder;
• 3 art. tablespoons of vegetable oil;
• 1 st. a spoonful of apple cider vinegar;
• salt to taste.

Our test uses flaxseed and apple cider vinegar as the binder. Flaxseed often replaces eggs in vegan baked goods (1 egg = 1 tablespoon ground flaxseed). Therefore, if you do not fast and are not a vegan, then you can use eggs instead of flax (3 pieces for this pie).

So, knead the dough for our lean pie. First you need to grind flaxseed in a coffee grinder and pour water in a ratio of 1: 2 for a couple of hours. Grate the washed and peeled zucchini. Chop the dill greens and add to the grated zucchini. Pour the soaked flaxseed into the mixture, sift the flour, add salt, vegetable oil, apple cider vinegar and baking powder.

The dough should turn out like a very thick sour cream. We transfer the dough into a baking dish, greased with oil or covered with parchment, level it. Cut the tomatoes into thin circles and put on top of the zucchini dough. We put the form with the pie in the oven preheated to 200 degrees. Bake until tender (about 50 minutes).

The finished cake must first be cooled, and only then removed from the mold and cut. Otherwise, there is a risk that it will fall apart. Cut the cooled cake into portioned pieces and enjoy the excellent taste.

Recipe 2: Vegan Lean Moussaka Casserole

Moussaka is an eggplant casserole with various interpretations that are popular in the Balkan countries and the Middle East. Often meat is added to this dish, but today we have a vegan version of moussaka. It is traditionally prepared from eggplant and other vegetables, so we will start from what can be easily found in supermarkets, despite the cold winter.

• 1 large eggplant
• 1 large onion
• 100 grams of champignons
• ½ zucchini
• 4 tomatoes
• 275 ml soy milk
• 1 garlic clove
• 80 grams of walnuts
• 30 grams wholemeal flour
• tomato puree
• breadcrumbs
• Herbal Blend
• 5 tablespoons sunflower oil
• Salt and pepper
• Greenery

Cut eggplant and zucchini into slices. In a skillet, heat 2 tbsp. l. sunflower oil and fry vegetables on it. Lay them out on paper towels to absorb excess oil.

Onion cut into cubes. Add 1 more tbsp. l. oil and carcass onion for about 5 minutes. During this time, cut the mushrooms into slices and add them to the onion. Add chopped garlic there and cook for about 5 more minutes.

Add the diced tomatoes, tomato puree and herb mix to taste to the mixture of onions, mushrooms and garlic, cook over low heat until the consistency of the sauce. Then add bread crumbs, crushed nuts, salt and pepper.

Mix the remaining sunflower oil, soy milk and flour in a saucepan and beat with a blender over low heat for about 5 minutes - the mixture should become thick and without lumps. You can add a little more flour if needed.

Grease a baking dish with oil, spread eggplants and zucchini along the bottom and edges. Top with walnut-tomato paste, then a layer of white sauce and again with walnut-tomato paste.

Bake for about half an hour at a temperature of 180 C. Decorate with nuts and herbs.

Recipe 3: Lean Vegan Pasta and Vegetable Casserole

• pasta 1 pack
• zucchini 1 piece
• onion 1 pc
• carrot (medium) 1 pc
• tomato 2 pcs
• mayonnaise (vegan) 1 cup
• greens 1 bunch

To give a unique aroma, you will need a bunch of any greens, ground pepper and oregano seasoning. Vegetables will have to be fried in vegetable oil.

To hold the casserole together, it is better to add a little flour.

Zucchini and carrots, cut into small strips, should be lightly fried in vegetable oil. Separately, fry the onion, cut into half rings. While the vegetables are fried, you can boil the pasta in salted water, but make sure that they do not boil, rinse with cold water after a few minutes.

It is advisable to thoroughly grease a square deep form with oil or fat, then put a third of the pasta into it. Place half of the carrots and zucchini on the bottom layer, salt and sprinkle with spices. The next layer must be formed from the second part of the pasta, leaving a little on the top layer. After that, you can spread the whole fried onion. Place the remaining pasta on the onion, cover with tomatoes, cut into slices. It remains to mix the eggs with mayonnaise and pour the resulting cake, decorate the casserole with herbs, add chopped garlic, spices and salt if necessary.

You should keep the baking sheet in the oven at a moderate temperature for 15 minutes, after which the dish will be ready. It can be cut into pieces with a knife and laid out on plates for serving.

Recipe 4: Lean Vegan Potato Casserole

• Potato - 1.5 kg.
• A mixture of vegetables (frozen) - 1 p.
• Champignons - 1 pack.
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic, greens.
• Salt pepper.
• Vegetable oil.

Boil the potatoes, while adding a little grated carrots so that the potatoes acquire an appetizing golden color.

We drain half of the water in which the potatoes were boiled, and from the rest we make mashed potatoes, thick enough, you can add a little flour for a bunch.

In a frying pan, fry onions, carrots, mushrooms, vegetables, herbs, garlic in vegetable oil (for those who do not use oil in fasting, you can simply stew with the addition of water).

Lubricate the baking dish with vegetable oil and spread half of the puree evenly.Next, lay out our mushrooms with vegetables.We add the rest of the potatoes.We make waves with a spoon and put in the oven for 15-20 minutes. on medium fireuntil golden brown.

Recipe 5: Lean Lavash and Vegetable Casserole

• Armenian thin lavash - 3 pieces (which includes only flour, water and salt),
• Eggplant (suitable and frozen) - 800 grams,
• Fresh tomato - 3 pieces
• Zucchini - 800 grams,
• Soy milk - 1 cup
• Water - 2/3 cup
• Tomato paste - 2-3 teaspoons,
• Spices, salt

Cooking:

1. First you need to cut the eggplant into pieces. Soak them in cold salted water, even if they are frozen. We squeeze water.
2. Cut the tomatoes into slices or cubes, then cut the zucchini into the same cubes. Mix all vegetables.
3. We prepare the sauce: for it we take soy milk, add tomato paste and mix everything well. Can be whipped with a blender. If you have not yet switched to a salt-free diet, add salt and your favorite spices. Everything, very quickly, our sauce is ready!
4. Now let's take a look at the pita bread. We cut them in half. We take a suitable size form or a baking sheet with large sides for baking.
5. We put foil on the bottom of the form, put half of the pita bread on the foil, pour it with sauce.
6. We put the next half of the pita bread. We spread ¼ of the cooked vegetable filling on it. Pour the sauce over the filling too.
7. Again we put half of the pita bread, stuffing, sauce. Continue like this until you run out of ingredients. The casserole should have a top layer - pita bread. Brush it with the remaining sauce.
8. We put in the oven and bake until golden brown at 180 degrees, about 1 hour, but everything, of course, depends on your oven.

Recipe 6: Vegan Lean Bean and Potato Casserole

• 500 grams of potatoes;
• 200 grams of white beans;
• 2 onions;
• 4 tbsp vegetable oil;
• salt and a mixture of spices "For potato dishes" to taste.

It will not be superfluous to soak the beans the day before in water for several hours, so that they will cook faster later.

Now let's get straight to the point! The onion comes first: we cut it finely and fry it well in 1 tablespoon of oil until golden brown.

Boil the potatoes in salted water, which at the very end of the action is not completely drained. Let's say we're making mashed potatoes.

Although what is there to represent, it is mashed potatoes that we will do. But first, let's boil the beans, send them to a dish with potatoes, and, having called the masher to help, we will create bean-potato puree. Do not forget to salt in the process. By the way, if not laziness, instead of kneading, you can scroll the beans and potatoes through a meat grinder.

Lubricate the baking dish with vegetable oil. We divide the mass of beans and potatoes in half. Put the first half on the bottom of the mold. Followed by a layer of fried onions.

From above we cover the future casserole with the second half of the puree. Smooth it nicely, sprinkle generously with the spice mixture for potato dishes and pour over the remaining oil.

It remains only to bake the casserole in the oven until golden, about 45 minutes at 180 ° C.

The final touch: drops of fresh herbs on a crispy crust.

Recipe 7: Lean Rice Casserole with Olives

• two cups of rice
• vegetable oil 7 tablespoons
• one carrot
• tablespoon of capers
• pitted olives gram 100-150
• two heads of onions
• parsley
• one stalk of leek
• salt

I start my rice casserole by preparing the vegetables. I peel the onion and chop it finely.Carrots are waiting for the same fate. I just cut it into slices.

I add 5 tablespoons of vegetable oil to the pan. I put in the onion and start frying it. Rice is not washed. I add it to the bow. Pass until it becomes transparent. I fry the carrot slices in vegetable oil. Finely chop the leek. Transfer to a plate and salt. I cut the olives into two halves, add them to the onion. I put a spoonful of capers in the filling for the rice casserole. I mix.

I spread half of the rice in a mold. I put a layer of carrots on it. Cooked stuffing for carrots.Above again Fig.

I pour one liter of hot water, salt and send the rice casserole to the oven for 40 minutes, the temperature in which is 180-200 degrees.

Sprinkle with parsley before serving.

Recipe 8: Lean Vegan Rice and Mushroom Casserole

• 300g rice
• 200g boiled mushrooms
• 100g onion,
• 100g carrots
• 50g vegetable oil,
• herbs, salt to taste.

Peel and chop the onion, wash the carrots, peel and rub on a coarse grater. Saute prepared onions and carrots in vegetable oil for 3-5 minutes.

Pass boiled mushrooms through a meat grinder. Boil the rice until tender in salted water, then drain and rinse.

Mix rice, mushrooms and sautéed vegetables, salt and pepper, mix, sprinkle with herbs and put in a baking dish.

Bake in the oven until browned. published

Step-by-step recipes for lean potato casserole in the oven with mushrooms, fresh and frozen vegetables

2018-03-20 Marina Vykhodtseva

Grade
prescription

1723

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

3 gr.

carbohydrates

18 gr.

112 kcal.

Option 1: Classic Lean Potato Casserole with Vegetables

Recipe for lean potato casserole with juicy vegetable filling. Puree will be used as the basis, you can cook it in advance or cook it strictly according to the recipe from the products listed in the list. Available vegetables will be used for the filling, we cook them in vegetable oil.

Ingredients

• 8 potatoes;
• 2 onions;
• 1 carrot;
• 10 g of garlic;
• 2 spoons of crackers;
• 40 ml vegetable oil;
• 3 art. l. flour;
• 1 pepper;
• herbs, spices.

Step-by-step recipe for a classic lean casserole

Peeled potato tubers cut, pour water, boil until soft. Be sure to salt at the end. Drain the liquid. We grind the vegetable to a state of puree, we introduce a little greenery and flour. Thoroughly stir the potato mass.

While the potatoes were cooking, it was necessary to prepare the vegetables for the filling. We clean everything, chop finely, fry in vegetable oil. If there is no fresh bell pepper, then you can take it from the freezer. Salt vegetables, pepper, add garlic.

Lubricate the form with the remaining oil, sprinkle with croutons, leave a little for the top of the casserole. We spread half the potatoes, then the filling and again mashed potatoes. Smooth out, sprinkle the casserole with breadcrumbs.

We put the lean casserole in the oven. Since the ingredients have already been heat-treated, we cook for about a quarter of an hour at 200 degrees. Carefully take out, divide into portions, serve with ketchup or other lean sauce. By the way, a fragrant pesto sauce would be a good option.

If desired, we use eggplant, zucchini, any other vegetables for the filling. They do not have to be fresh, for taste, you can even crumble a pickled cucumber.

Option 2: Quick Lean Potato Mushroom Casserole Recipe

This recipe is different in that you do not need to pre-cook the potatoes and stuffing. Assembling the casserole will take about ten minutes. Mushrooms for the filling are used pickled or salted. The oven can be immediately turned on at 180-190, let it warm up for now.

Ingredients

• 7 potatoes;
• 2 tablespoons of starch;
• 2 tbsp. l. oils;
• 200 g mushrooms;
• 0.5 bunch of dill;
• bulb.

How to quickly cook potato casserole

We cut the mushrooms. You can make plates, cubes or give the pieces any other shape. Honey mushrooms and other small specimens are thrown entirely. It is only important to carefully drain the marinade. If the mushrooms are very salty, then rinse. Add finely chopped onion and dill, stir.

We rub the potatoes, add starch (you can replace it with flour), salt, stir and immediately put half into a greased form. Then mushrooms and potatoes again. Align, cover with a layer of oil.

We cover the form with a lean casserole with a piece of foil, cook for half an hour. Then remove the foil and cook for another fifteen minutes. The exact time depends on the type of potato, as well as the thickness of the layer.

You can also use fresh mushrooms for the filling, but only they first need to be boiled or fried a little. If the product has been pre-treated and is taken from the freezer, then let it thaw, squeeze out the moisture.

Option 3: Lean Oven Potato Casserole

For the filling in this recipe, sauerkraut will be used. It is very important to properly prepare the vegetable and stew until soft before cooking potato lean casseroles in the oven.

Ingredients

• 700 g potatoes;
• 500 g sour cabbage;
• 2 onions;
• 40 g flour;
• 1 st. l. tomato;
• oil, spices.

How to cook

We put the peeled and cut into pieces potatoes to boil. We prepare ordinary mashed potatoes from it, you can add any spices to it, salt to your taste, at the very end we introduce a couple of tablespoons of flour to make the casserole stronger and the layers keep their shape.

Cut the onion, fry in vegetable oil, add the cabbage. Lightly fry, then cover and simmer. This process is not fast, the sour vegetable will cook for about 25 minutes. Then we introduce a tomato, you can fill the filling with herbs.

We collect a casserole in a greased form, lay sour cabbage between two layers of potatoes. Smear the top, cover with a thin layer of vegetable oil. You can just sprinkle. Sprinkle with breadcrumbs if desired. Bake for 15-20 minutes until all layers are set.

Even very sour cabbage can be used for the filling, but it is better to rinse it first, then squeeze it out, only then stew and fry it.

Option 4: Lean Potato Casserole with Cauliflower

Cauliflower is a wonderful product that will find its place in a lean potato casserole. Recipe with carrots. An obligatory ingredient is breadcrumbs white crackers.

Ingredients

• 700 g potatoes;
• 50 g of onion;
• 1 carrot;
• 40 ml of oil;
• 50 g crackers;
• 300 g of cabbage inflorescences;
• 3 tablespoons of flour.

Step by step recipe

We break the cabbage with inflorescences, throw it into boiling water, boil for five minutes. Drain into a colander.

Fry a little onion and carrot. Boil the potatoes until tender, peeled and chopped, salt, mash. As soon as all the pieces are mashed, add flour, mix, add the fried carrots and onions.

Lubricate the form, thickly sprinkle with breadcrumbs, spread the cabbage. We send potatoes on top of the inflorescences, fill in all the voids, level it, sprinkle with crackers on top.

We cook lean potato casserole for about 20 minutes, it should brown a little. Then we take it out, turn it over on a dish, divide it into portions.

In exactly the same way, you can cook a casserole with broccoli florets. They cook a little less than cauliflower, just boil for two minutes, then use according to the recipe.

Option 5: Lean Potato Casserole with Mexican Mix

Frozen vegetable mixes are now sold in all stores, they are very simple and easy to prepare, and can be used in different dishes. Another very interesting option for lean potato casserole in the oven.

Ingredients

• 8 potatoes;
• 300 g of Mexican mixture;
• 80 g flour;
• 30 ml of oil;
• 30 g crackers;
• spices, garlic.

How to cook

We prepare the usual mashed potatoes of a thick consistency, season with salt, knead, add flour and stir.

For the filling, put the frozen Mexican mixture in a heated pan with butter, but do not cover, as indicated on the package. We cook in an open dish until all the moisture has evaporated, salt, pepper, season the filling with fresh or dry garlic.

Lubricate the casserole dish, cover with breadcrumbs. The Mexican mixture can be simply added to the potato mass or laid with a filling. Do as you like, and put the casserole in the oven. Cook for 20 minutes at 200 degrees.

If you don't have a Mexican mix, you can use Hawaiian vegetables, or you can mix and match the ingredients to your liking. Mushrooms in such a casserole will also not be superfluous.

Option 6: Rustic Oven Lean Potato Casserole

For such a lean casserole in the potato oven, fresh champignons are additionally needed. The filling requires preliminary frying, but this is only necessary to remove excess moisture and improve the taste of mushrooms.

Ingredients

• 5 potatoes;
• 200 g of champignons;
• 4 tablespoons of oil (lean);
• 2 tablespoons of flour;
• 3 pickles;
• 100 g onions.

How to cook

In vegetable oil (three tablespoons), fry the diced onion. We also finely chop the mushrooms, add, evaporate the water from them. As soon as the mushrooms begin to fry, add the grated or diced pickles. Warm up with them, add herbs, garlic and any seasonings to taste.

We rub potatoes, salt and pepper, add flour, knead thoroughly. We spread a little mass in the form, then the filling and hide all this under a layer of potatoes. Cover with foil. Cooking lean casserole for half an hour.

Open the casserole, sprinkle the top with the remaining vegetable oil. Increase the temperature from 180 to 220 degrees, cook until golden brown.

Additionally, you can add a little tomato sauce or pasta to the filling, they will enhance the taste of mushrooms, make it even more interesting, change the color a little.

During fasting, exquisite dishes on the table are inappropriate, however, it is not worth depleting your body by depriving it of essential vitamins, so the diet should be varied during fasting. There is no big trouble if the meatless dishes turn out to be tasty enough to be eaten with pleasure by all household members, including children. In addition, lenten dishes are used in vegetarian nutrition, in a number of diets, when there is no need to deprive yourself of something tasty.

We offer to cook lean vegetable casseroles, which will not only diversify your diet, but also allow you to get the vitamins and minerals necessary for the body. This is especially true during Lent, which is observed before.

Lean sauerkraut casserole

Ingredients required:

• sauerkraut - about 200 g,
• mushrooms (champignons are also suitable) - 200 g,
• potatoes - 4 pcs.,
• onion - one thing,
• boiled water - an incomplete glass,
• flour - 150 g,
• soda (quench with vinegar) - half a teaspoon,
• vegetable oil - for lubricating the mold,
• salt, spices - to taste,
• greens (optional) - as much as you need for decoration.

Cooking process:

1. Slice the mushrooms thinly.
2. Onion cut into half rings.
3. Cut peeled potatoes into thin slices.
4. Lubricate the form.
5. Spread two potatoes, mushrooms, onions, sauerkraut, the remaining potatoes in the form in layers. Don't forget to season each layer with salt and pepper.
6. We prepare the dough from water, flour, salt, slaked soda. It should turn out a little thinner than the dough for pancakes.
7. Pour the dough into the mold, put the mold in the oven. The casserole will be ready in about an hour.
8. Cut into portions, put the pieces on a plate, turning them over with the potatoes up. Top thickly sprinkle with chopped herbs.

Lean Carrot Casserole

Ingredients required:

• carrots - about half a kilo,
• seeds (pumpkin, sunflower), nuts - 300 g,
• parsley - a bunch,
• rosemary - half a teaspoon,
• salt, pepper - to taste,
• garlic - a couple of cloves.

Cooking process:

1. Grind the seeds (or nuts) in a coffee grinder or blender.
2. Boil, peel, cut into large pieces and puree carrots with a blender.
3. Chop the parsley as finely as possible.
4. Squeeze the garlic into the nut mixture.
5. Mix all ingredients including spices and salt.
6. Shape the resulting mixture into logs.
7. Put the carrot-nut log in a mold, place in the oven and bake for about 40 minutes. If you want to make the casserole as soon as possible, then you can distribute the mixture in a thin layer over the form, then the cooking time will take half as much.
8. Remove the log from the oven, cut into thick pieces, serve sprinkled with herbs. If someone is not fasting, then you can pour sour cream.

Potato and cabbage lean casserole

Ingredients required:

• white cabbage - half a kilo,
• potatoes - half a kilo,
• vegetable oil - two tablespoons,
• breadcrumbs - two tablespoons,
• salt, spices - to taste,
• greens (optional) - for decoration.

Cooking process:

1. Cut the potatoes into small cubes, chop the cabbage.
2. Boil the vegetables in salted water until soft, remove with a slotted spoon, put in a colander, let drain, mix well, mash.
3. Lubricate the form, sprinkle with breadcrumbs, put the vegetable mixture, smooth. Cover with greased paper and bake for 20 minutes. This vegetable casserole is suitable for a vegetarian and lean table as a dish for every day.

Step 1: Prepare the pasta.

Pour ordinary cold water into a deep saucepan and put the container on a large fire. When the water boils, lower the heat to medium and add salt to taste. This must be done so that the pasta does not stick together and does not stick to the bottom of the container. After that, carefully pour the pasta into the container and, stirring everything with a tablespoon from time to time, continue to cook the ingredient after boiling water for 7-12 minutes. Attention: the cooking time of pasta depends on the brand, as well as what flour this component is made from. In any case, the pasta should swell and float to the surface of the water, this will be one of the signs that the ingredient is ready. After that, turn off the burner and, using kitchen mitts, drain the water with pasta through a colander into the sink. Then we wash the ingredient under running cold water so that it does not stick together while we prepare the vegetables and prepare the sauce. We give the opportunity to drain the remaining liquid from the component and after that - pour it into a medium bowl and set it aside for now.

Step 2: Prepare the Zucchini

Rinse the zucchini for a start under running water and then lay out the ingredient on a cutting board. Using a knife, cut off the tail from the vegetable and then chop the component into small pieces, in length no more than 1-1.5 centimeters. Transfer the chopped zucchini to a clean plate.

Step 3: prepare the mushrooms.

We wash the mushrooms well under running warm water and then put the ingredient on a cutting board. If necessary, cut off the coarsened tails with a knife and then chop the mushrooms into small pieces. I most often cut mushrooms into slices. Transfer the finely chopped component to a free plate.

Step 4: Prepare Green Onions.

We wash the green onions under running water and, after slightly shaking it off the remaining liquid, we shift the ingredient to a cutting board. Using a knife, chop the onion and then transfer it to a free plate.

Step 5: Prepare the tomatoes.

So, if you decide to add sun-dried tomatoes to the dish, then you can simply put them on a cutting board and, if necessary, cut into smaller pieces. We wash fresh tomatoes under running water, with a knife we ​​cut off the place where the tail was attached and after that we cut the vegetable into small pieces on a cutting board. Attention: if desired, you can also remove the skin, but if the tomatoes are young, then they can be chopped like that. I usually use sun-dried tomatoes, as they give the dish a piquant spiciness and aroma. Transfer the prepared ingredient to a clean plate.

Step 6: Prepare the garlic.

Using a knife, peel the garlic from the husk and then lightly rinse the ingredient under running water. After that, put the garlic cloves in the garlic maker and chop the vegetable. At the end, we shift the component in a saucer.

Step 7: prepare the vegetable filling of the dish.

Pour a small amount of vegetable oil into the pan and put the container on the fire less than medium. After the oil warms up well, put the chopped mushrooms into the pan and then mix everything well with a wooden spatula. Simmer the ingredient for 20-30 minutes until all the mushroom juice has evaporated. Immediately after that, put the chopped zucchini and tomatoes into the pan. Again, mix everything well with improvised equipment and continue to cook the vegetable filling for another 15-20 minutes until the zucchini is soft. At the end, pour the chopped green onions and, again mixing everything well with a spatula, simmer the ingredients for another 5-7 minutes. After that, turn off the burner, and salt and pepper the filling to taste.

Step 8: prepare the water.

In order to prepare the sauce with which we will fill our dish, it is necessary first of all to boil water in order to pour the hot liquid into the dressing. Therefore, pour purified water into a medium saucepan and put the container on a large fire. Immediately after boiling the liquid, turn off the burner and proceed to the preparation of the sauce.

Step 9: Prepare the sauce.

So, pour a small amount of vegetable oil into the pan and put the container on a fire less than average. As soon as the oil warms up well, pour the flour into the pan and, while constantly stirring the ingredients with a wooden spatula, fry the flour component for 2-3 minutes until it turns yellow. After removing the pan from the burner, and in its place we put a pot of hot water. We are waiting for the water to boil again, and then add the bouillon cube to it. Constantly stirring the liquid with a tablespoon, dissolve the cube and immediately after that add the fried flour, while continuing to mix everything with improvised equipment so that lumps do not form in the sauce. After boiling the mixture, make a small fire and, with constant stirring with a spoon, cook the sauce for another 3-4 minutes. Now turn off the burner, and set the dressing aside to cool slightly. Literally through 5-7 minutes Add chopped garlic to the sauce and salt and black pepper to taste. Attention: add spices with extreme caution so as not to pepper or oversalt the dish, because we have previously added these components to the vegetable filling. We get a semblance of Bechamel sauce.

Step 10: Prepare Lean Pasta Casserole.

Add the vegetable filling to the pasta bowl and mix everything well with a tablespoon until a homogeneous mass is formed. After that, pour the pasta-vegetable mixture into a baking sheet or baking dish and level everything with a spoon so that the dish is evenly baked on all sides. Then we fill everything with sauce and again level everything with improvised equipment so that the dressing soaks the pasta and vegetables on all sides. Meanwhile, heat up the oven to 180°С and after - put the dish to cook for 20-25 minutes. After the allotted time has elapsed, the readiness of the casserole can be checked by color and the resulting crust on the surface of the dish. It should be golden brown and similar to melted hard cheese.

Step 11: Serve Lean Pasta Casserole.

As soon as the lean pasta casserole is ready and begins to attract everyone with its aroma, the dish can be served at the table. This can be done without removing the dish from the baking dish, and already at the table, using a knife, cut the casserole into portioned pieces, or immediately cut the casserole into pieces and transfer it to a serving dish with a spatula. As a main and very satisfying dish, the casserole can be served with sour cream, mayonnaise or any other sauce of your choice. Enjoy your meal!

- - Pasta for making casseroles can be taken in any shape. I usually add long pasta to the dish with a tube.

- - You can use any vegetable mixture of your choice to prepare the casserole.

- - In addition to black ground pepper, you can add any seasonings to your taste in the dish.

- - When Lent ends, you can also add fried minced meat to the pasta casserole. Then the dish turns out even tastier and more satisfying.