Vegan lasagna. Lazy Vegetarian Lasagna

Vegetable lasagna, a summer and very light dish. You can use any vegetables that you prefer. I prefer broccoli and zucchini as a base and I will add onions, garlic and of course tomatoes. A little pepper and root parsley. You will also need vegetable broth. Bechamel sauce I bought ready-made, you just need to add water or milk and heat it. This sauce can be prepared and it is not difficult at all. Lasagna sheets are also ready and a little olive oil.

First, clean all the vegetables and cut them. The first in line, of course, is the onion, I will cut all the vegetables into cubes using a food processor.

Next I clean the root of the parsley and hot pepper, do not forget about the garlic.

Now the zucchini, it must be cleaned and if it is large, then remove the middle and cut into cubes.

My broccoli, dismantled into florets and pass through the cambain.

So, now let's start cooking vegetable stew. Let's heat a little in a wide thick-walled saucepan and fry onion, pepper and garlic, add diced carrots and fry for several minutes over medium heat.

Add zucchini, broccoli and chopped parsley root and simmer covered for 5 minutes.

Add chopped sweet peppers and tomatoes. Stir, close the lid and simmer for about 5 minutes. Vegetables should give juice. Then you can add a little hot broth because the lasagne stew should not be very thick. Salt, cover and simmer until cooked for another 5-7 minutes. Do not steam vegetables too much, they will still be baked in the oven.

Our stew is ready and for now we will set it aside. Let him insist, and we will move on with that matter.

Prepare the bechamel sauce. I have it ready, I just poured it into a saucepan and added vegetable broth, you can add milk. Mix everything and heat until thickened. Add some nutmeg for flavor.

Now that we have everything ready, let's start assembling the lasagna. Put a little béchamel sauce in a lasagna dish and spread it evenly.

Lay out the lasagne sheets. Make sure by reading the instructions on the pack that your pasta does not require pre-cooking. If this is not the case, then follow the manufacturer's instructions.

Spread some of the vegetable stew on the lasagne sheets.

Put a few tablespoons of bechamel sauce and a little grated cheese, and maybe a lot. How do you love?

Cover with lasagne sheets and repeat in the same order until your form is filled. I got 4 layers.

Spread bechamel sauce on the last layer and sprinkle with cheese. Cover with foil and put in the oven for 35 minutes.

Then remove the foil, decorate the lasagna with tomatoes, add more cheese and put in the oven for another 7-10 minutes. When the lasagna is browned, it's ready!

It remains only to sprinkle with herbs and you can serve!

And here comes the sun!

Bon appetit!

sent vegetable lasagna recipe and thereby inspired me to cook this delicious Italian dish. To say that it turned out delicious is to say nothing. It turned out just amazing!

Despite the fact that this is not the fastest and cheapest dish, I highly recommend cooking it to treat yourself and loved ones.

And if you like to experiment, then be sure to take this recipe into service, because there is room for fantasy to roam here. Dina, for example, makes layers of lasagne with potatoes, eggplant, tomatoes, and even buckwheat. Well, I offer my vegetarian version of this wonderful dish below.

vegetable lasagna

Compound:

Dough:

1 cup (250 ml) flour
80 ml water
a pinch of salt

Filling:

1 carrot
2 large bell peppers
2 tomatoes
1/2 jar of olives (olives)
1.5 st. l. tomato paste
150 ml. water
1 tsp salt
2 tsp Sahara
spices: 1/2 tsp each (or to taste) ground coriander, black pepper, turmeric, 2 tsp. dried herb mixes (Provencal, Italian or others)
300 gr. hard cheese (such as Russian or Dutch c)
200 gr. Adyghe cheese

Preparing vegetable lasagna:

To prepare lasagna, you can buy ready-made dry sheets of dough or make it yourself, because it is not difficult at all. You need to mix flour, salt and water and knead a dense elastic dough. Cover and set it aside for now. Alternatively, you can do (thin Armenian).
Dough for lasagna
Prepare Bechamel sauce according to this, only you need to take 650 ml of milk, and all other ingredients in the same way. When the sauce thickens to the consistency of sour cream, turn off the heat and cover with a lid.
Grate the carrots, and cut the pepper into small cubes.
Heat a little vegetable oil in a frying pan and fry the spices (coriander, turmeric, asafoetida or others of your choice) for a few seconds.
Add carrots, simmer for a couple of minutes and pour pepper.
Stewing vegetables for stuffing
After 1-2 minutes, add tomato paste, hot water (150 ml), salt, sugar to the vegetables and cook until soft.
Filling preparation
At the end, sprinkle with black pepper, dry herbs, mix and turn off. Smell awesome!
Vegetable filling for lasagna
Take 1/6 of the dough, make a ball and roll it very thin (1 mm) on a floured table to the size of the mold (I have Ø 25 cm). Cover the rest of the dough so that it does not dry out.
Preparing the lasagna sheets
Grease a deep form (about 10 cm high) with vegetable oil and pour 2-3 tbsp. spoons of Bechamel sauce, spreading evenly over the bottom.
bechamel layer
Put a rolled-out layer of dough or purchased sheets on top (maybe they will need to be pre-boiled, read the instructions).
Dough layer
Spread evenly 1/3 of the vegetable filling.
layer of vegetable filling
Drizzle with Bechamel sauce and sprinkle with 1/4 of grated hard cheese.
Now roll out the next layer of dough and place on top of the cheese.
Spread with Bechamel sauce and sprinkle with chopped olives.
layer with olives
Top with a layer of grated Adyghe cheese (1/2 part).
Layer of Adyghe cheese
Roll out and lay a layer of dough.
Repeat steps 11 and 12 (a layer of vegetable filling, bechamel and cheese).
Make a layer of dough again and spread it with sauce.
Lay out the sliced tomatoes.
layer of tomatoes
Sprinkle with the remaining Adyghe cheese.
Making Vegetarian Lasagna - Cheese Layer
Roll out and put the next layer of dough.
Repeat steps 11 and 12 again (vegetable filling, bechamel and cheese).
Now make the last layer of dough, spread it with sauce and sprinkle with the remaining hard cheese.
Assembled vegetable lasagna
Cover the mold with foil.
Lasagna dish covered with foil
Put in an oven preheated to 180 ° C for 45 minutes.
Remove the foil and leave in the oven for another 10 minutes.

Advice: Before cutting the lasagna, let it stand for about 15 minutes. And also, it will be very beautiful and tasty if it is served on lettuce leaves.

Vegetarian vegetable lasagne with bechamel sauce

Step 1: Prepare the ingredients.

The first step is to rinse all vegetables under cold running water. We divide the leek into two parts: white and leaves. So cut the white part into not very thin rings. We clean the sweet pepper from seeds, and peel the eggplant. Then we cut all the vegetables into cubes (approximately 2x2 cm).

Step 2: Prepare the vegetable filling.

We put on a medium heat to heat the pan, pour in the olive oil and put the eggplants to fry first. Minutes after 1.5 stir and add zucchini to the pan. fry about 2 minutes, stirring occasionally, and then add the tomatoes, leeks and peppers. Stir and simmer about 5 minutes while stirring (and without a lid!).
As a result, the vegetables should become soft, but at the same time retain their integrity and not turn into porridge. At the end, salt and pepper to taste and remove the pan from the heat.

Step 3: Prepare the sauce.

We will prepare bechamel sauce. To do this, we shift the butter into a small saucepan and send it to heat over medium heat.
Then add, stirring, wheat flour, and continue to cook, still stirring, until the mass boils.
Then pour milk into the pan, and, stirring, bring the mass to a boil. Then turn down the fire and cook within 1-2 minutes.

Step 4: Cooking Lazy Vegetarian Lasagna

Set the oven to preheat to 180 degrees.
Now let's get to the fun part. We take the form in which we will prepare our dish, and lay out the first layer of a sheet of lasagna. Top it evenly with sauce, and then lay out a layer of vegetables (already slightly cooled).
Cover with another sheet of lasagna, and repeat the layers until the whole form is filled. The last layer should be bechamel sauce, which we sprinkle with grated (on a fine grater) cheese. Cover the top with foil and place in the oven to bake. minutes for 35-40. Wherein 10 minutes remove the foil before the end of cooking so that the cheese turns into a golden crust.

Step 5: Serve Lazy Vegetarian Lasagna.

We take out the finished lasagna from the oven and give it to her 10 minutes stand. Then we cut it into portioned pieces and serve it on the table. Bon appetit!

Before assembling the layers directly, check the lasagna packaging to see if the sheets need to be boiled.

In assorted vegetables, you can add a little canned corn.

If you want to make the lasagna spicier, add a little finely chopped chili pepper or garlic to the filling.

It is better to grease the baking dish with a piece of butter, or even cover it with parchment paper. This is to make sure the lasagna doesn't burn.

As an aperitif, semi-sweet white wine is ideal for this dish.

I’ll make a reservation that the label “lean” does not at all leave an imprint of “less tasty” on this lasagna. Moreover, this is the most delicious lasagne I have ever tasted. The opinion of the omnivorous guests was divided: someone smelled minced chicken in the dish, others proved the presence of the liver. And I smiled at these games of taste buds, because I just like lentils.

No one loves her the way I love her! However, in winter there are no usual products for the vegetable version of this dish, and I do not favor imported zucchini, eggplants and tomatoes. Amazing original minced meat comes to the rescue from ingredients available at any time of the year. Add an alternative “Bechamel” to it and get a delicious dish that suits. Ready?

Compound:

glass - 200 ml

12 sheets of lasagna or pasta
1 cup lentils
quarter fork of medium cabbage
1 large carrot
3-4 cups thick tomato juice (tomatoes in their own juice or fresh)
spices: 0.5 tsp each asafoetida, ground black pepper, ginger, turmeric, cumin, coriander
dry herbs: 1 tbsp. l. basil, marjoram, oregano (or Italian herb blends)
vegetable oil or ghee for frying

Bechamel sauce or its lean version:

0.6 l plant milk (1 cup oatmeal + 0.4 l water)
4 tbsp. tablespoons refined vegetable oil
3 art. tablespoons of flour with a small slide (rye, whole grain wheat or ordinary white)
spices: black pepper, nutmeg, salt

Recipe for lean lasagna (vegan):

Prepare minced meat for lean lasagna. Soak lentils overnight. In the morning, drain the water and scroll it through a meat grinder or chop with an immersion blender.
Cooking lean lentil mince
Grate the carrots on a coarse grater, finely chop the cabbage and cut lengthwise and across so that the fibers are short.
Three carrots and shred cabbage
Fry the spices in hot oil. I highly recommend using the set indicated in the ingredients - it is very in harmony with lentils. Add carrots, fry for 3-4 minutes. Add cabbage, fry for a couple more minutes.
Fry vegetables
Add lentils, stir. Pour in the tomato, stir. Bring the mixture to a boil, reduce heat and simmer, covered, for 10 minutes, stirring occasionally. It is not necessary to evaporate all the liquid - the sauce should not be dry. Turn off heat, add herbs and stir.
Stuffing for lasagna
Let's do the white sauce. I love the classic, but sometimes I go all-in and make a lean, vegan version of lasagna. "Bechamel" is modified, but not drastically: the texture remains familiar, and spices create the taste.
To prepare the sauce, you will need any vegetable milk. I settled on oatmeal: soak the flakes in water for an hour and beat in a blender until a homogeneous liquid mass is formed, which should be filtered through cheesecloth or a fine sieve. The remaining cake is safely used for baking.

Preparing lean milk for the sauce
The scheme for preparing Bechamel sauce is the same. Heat vegetable oil in a frying pan. Add flour and stir quickly. Fry for a minute.
fry flour
Pour milk in small portions and stir until smooth during each addition of liquid. With this ratio of ingredients, the sauce is thick, so I do not heat it up additionally. At the end, add spices and salt.
Lean, vegan bechamel sauce
The filling is almost ready, so I pre-boil the lasagne sheets for 2-3 minutes in boiling salted water. You can cook on your own.
Grease the form, lay out the first layer of sheets.
Laying out the lasagna sheets
Put half of the lentil-cabbage mince on the sheets. Drizzle some bechamel sauce on top.
We spread the filling
Repeat layers. Spread the third layer of sheets generously with Bechamel sauce.
Grease with sauce
Cover the form with foil and put the lasagna in the oven for 25-30 minutes.
Bake under foil

Allow the finished lean lasagna to cool slightly (5-10 minutes) and serve as an independent main course with the addition of fresh vegetables.

Vegan, lean lasagna

Bon appetit!

Julia M. recipe author

Vegetarian lasagna with mushrooms and tomatoes is one of the varieties of a popular Italian dish. For meat-eaters and lovers of a hearty meal, we have already offered to cook, and today's our recipe is for those who for some reason do not eat meat. Thanks to ready-made store-bought semi-finished products, we will save ourselves from the extra hassle of kneading the dough, spending very little time to make the filling. As a result, we get a delicious vegetable lasagna, providing a full dinner.

Ingredients:

lasagne sheets - 9 pcs.;
champignons - 500-600 g;
fresh tomatoes - 3 pcs.;
onion - 1 large;
garlic - 2-3 teeth;
vegetable oil - about 30 ml;
milk - 400 ml;
butter - 40 g (+ 10 g for greasing the mold);
flour - 40 g;
cheese - 50 g;
nutmeg - a pinch;
salt, herbs - to taste.

We wash the mushrooms with running water, get rid of excess liquid. We chop clean and dry mushrooms into thin plates.
After removing the husk, chop a large onion with a knife, fry in vegetable oil until soft, along with peeled and finely chopped garlic cloves.
It is not necessary to bring the onion to darkening - as soon as it becomes soft, add the mushrooms, frying everything together until the moisture released by the mushrooms has completely evaporated. A few minutes before the end of cooking, sprinkle the contents of the pan with salt and mix well.
Let's take tomatoes. We need to get rid of the vegetable skin and make tomato sauce from the juicy pulp. To do this, we make cross cuts on a bright peel, and then pour boiling water over the tomatoes, after which we immediately place the “hot” tomatoes in a container with ice water. After such a manipulation, the skin should be removed quite easily, otherwise the above steps should be repeated again.
Cut the vegetable pulp into medium-sized pieces, place in a blender thicket, and then grind to a mushy state. Salt the resulting tomato puree to taste, sprinkle with herbs and mix.
It remains to prepare only the popular Bechamel sauce, which is an indispensable component of both meat lasagna and vegetarian. To do this, melt 40 g of butter in a separate saucepan or small saucepan over low heat. Next, add flour. Stirring constantly, heat the mixture for a couple of minutes, then remove from heat. Gradually pour chilled milk into the hot butter-flour mass, stirring vigorously to avoid the formation of lumps.
We return the container to the stove. Bring milk to a boil and then reduce heat to low. Cook milk mixture, stirring, until thickened. The finished sauce should have a consistency similar to liquid sour cream. For flavor, add a pinch of nutmeg to the Bechamel, mix.
Grease a rectangular baking dish with a piece of butter. Place three sheets of lasagna on the bottom (be sure to read the instructions on the package - sometimes sheets require pre-cooking).
Pour a portion of snow-white sauce on top (about 6-7 tablespoons), evenly distributing over the entire area of the lower layer. Next, sort 1/2 portions of mushrooms, covering them with 1/2 part of tomato sauce.
Repeat the layers in the same order. Pour the last sheets of lasagna with the rest of the Bechamel sauce.
We cover our multi-layered workpiece with cheese, grated with medium chips, after which we send the semi-finished product to the oven, heated by that time. We bake at a temperature of 180 degrees until the cheese crust is browned (about 30 minutes).
We allow the finished dish to cool a little - so it will be easier to cut the lasagna into portioned pieces.
Serve as an independent dish, supplemented with herbs, fresh vegetables or pickles. Vegetarian lasagna with mushrooms and tomatoes is completely ready!