Vegetarian Lasagna: cooking recipes

One of the most popular dishes of Italian cuisine is vegetarian lasagna. Recipes for the preparation of this delicious and healthy food amaze with its diversity. Therefore, every hostess will surely choose the most suitable option for herself. As part of these dishes, there is not a single gram of meat. Instead, there is a large number of different vegetables.

Variant with carrots and bell peppers

According to the technology described below, a very rich and fragrant vegetarian lasagna is obtained in a multivariate. The recipe for this dish is extremely simple, so it is possible that you will often cook it for your family. To submit it in time to the dinner table, stock up on all necessary products in advance. In this case, you will need:

• Packing of sheets for lasagna.
• 3 ripe large tomatoes.
• 250 grams of hard cheese of low-melting varieties.
• A pair of Bulgarian peppers and eggplants.
• Average carrot.
• A quarter of a pack of butter.
• 600 milliliters of milk.
• A couple of tablespoons of white wheat flour.
• Salt and spices.

Process description

To make vegetarian lasagna, the recipe of which implies the presence of aubergines, did not acquire a bitter taste, first you need to start preparing these vegetables. They are washed, cut into small cubes and put in a suitable vessel. Then the aubergines are sprinkled with salt and left for fifteen minutes. Then they are washed in cool water and thrown back to the colander.

Now it's time to tackle the rest of the components. The washed vegetables are peeled and peeled, and then ground. Carrots rub on a small grater. Tomatoes and Bulgarian peppers are cut into cubes.

Eggplants and carrots are spread in a bowl of the multivarka, greased with lean oil. When they are lightly fried, they are sent pepper with tomatoes and continue to cook. Stir-fried vegetables are placed in a clean plate, and butter is added to the loose multivariate. When it melts, flour is poured there and waited until it gains a golden hue. Then milk is poured into the device and seasoned with a pinch of nutmeg. After a couple of minutes, almost all the resulting sauce is poured into a separate bowl.

Sheets for lasagne, preliminarily served with boiling water, are spread in a multivark so that they find each other. A portion of the vegetable filling is distributed from above. All this is sprinkled with a small amount of grated cheese and covered with sheets again. This time they are smeared with milk sauce. The sheets are sprinkled with grated cheese and continue to alternate layers. Vegetarian lasagna is baked, the recipe of which is considered a little higher, in the "Multigovar" mode at one hundred and twenty degrees. In about half an hour, it will be completely ready for use. Before serving, the table is slightly cooled and cut into individual portions. At will, the dish is sprinkled with chopped herbs.

Vegetarian Lasagna: recipe with zucchini

This light summer dish consists almost entirely of vegetables. Therefore, it turns out not just tasty, but also incredibly useful. Since such a lasagna can be given not only to adults, but also to children, it is ideal for a family dinner. To prepare it you will need:

• 200 grams of lasagna sheets.
• A fresh squash of medium size.
• 400 grams of broccoli.
• A couple of tomatoes and bulbs.
• A large carrot and sweet Bulgarian pepper.
• A couple of cloves of garlic.
• Root of parsley.
• 500 milliliters of water or vegetable broth.
• A pod of bitter pepper.
• A liter of ready-made béchamel sauce.
• 250 grams of hard cheese.

To make you really delicious vegetarian lasagna, the recipe of which is so simple that even an inexperienced mistress can easily master it, you must additionally stock up salt and nutmeg.

Sequencing

At the initial stage, you need to take care of vegetables. They are washed, cleaned and crushed. Broccoli is sorted into inflorescences and processed in a food processor. Onions, zucchini, carrots and sweet peppers are cut into small cubes. Garlic is passed through a special press. The root of parsley and bitter pepper is ground with a sharp knife.

In a thick-bottomed pot, pour lean oil and warm it well. Then place onions in a bowl, garlic and hot pepper. After a couple of minutes, carrots, broccoli, zucchini and parsley root are also added there. All this is covered with a lid and stewed over low heat. After five minutes, tomato slices and sweet pepper are sent to the pan. All is neatly mixed and continues to extinguish. Shortly before removing from the plate in the vegetable stew add salt and a little hot water or broth.

The finished béchamel is sent to a separate sauté pan. There, poured vegetable or mushroom broth. All this season with nutmeg and heat on low heat until thick.

In a fireproof form, spread a little sauce. It is placed on it sheets for lasagna and part of the vegetable stew. All this is poured with sauce and sprinkled with grated cheese. Layers alternate before filling the form. It is important to make sure that the sauce and hard cheese are the last. All this is covered with foil and put into the oven. Vegetarian lasagna is baked, the recipe of which is sure to be on the pages of your cookbook, at the standard one hundred and eighty degrees. After about half an hour, it is extracted from the oven, freed from foil, decorated with tomato slices, sprinkled with cheese and returned back. After seven minutes, the roasted lasagna is taken out of the oven. Before serving to the dining table, it is cooled slightly and cut into individual portions.

Vegetarian lasagna: recipe with eggplant

This option is interesting in that it implies the use of tomato sauce. To implement it, you will need simple and easily accessible components, the main part of which is always in every sly mistress. To prepare a tasty and healthy lunch, you will need:

• Large fresh eggplant.
• Half the bulb.
• 400 milliliters of tomatoes in its own juice.
• Tablespoon of olive oil.
• Sheets of lasagna.
• A couple of cloves of garlic.
• A teaspoon of sugar.
• For 50 grams of flour and butter.
• 500 milliliters of vegetable broth.
• Salt and spices.

Algorithm of preparation

According to the technology described below, a very satisfying and appetizing vegetarian lasagna is obtained. The recipe for cooking this dish can be divided into several stages. You need to start the process with vegetables. They are washed, cleaned and crushed. Onions, aubergines and garlic are cut into cubes. Garlic is chopped with a sharp knife.

In a frying pan, warmed lean oil. Then place onions and garlic and fry them. When they become transparent, eggplant is added to them. After five minutes, the vegetables are sent to a separate plate. And in the remaining oil put tomatoes in their own juice, sugar, salt and spices. All this is covered with a lid and extinguished for about a quarter of an hour. Then the prepared sauce is combined with the fried vegetables. The resulting mass is mixed and removed from the burner.

In a separate saucepan, melt the butter and add flour to it. All mix to leave no lumps, pour hot broth, salt, season with spices and boil to the desired density.

Lay the lasagna sheets on the bottom of the mold and cover them with vegetables in tomato. From above place beshamel. All this is covered again with sheets of dough and layers are repeated. Top necessarily grease with béchamel sauce. Vegetarian lasagna is baked, the recipe with the photo of which is presented in today's article, with the standard one hundred and eighty degrees. After about twenty-five minutes, it can be taken out of the oven and served for dinner.

Option with olives

This recipe allows you to prepare a tasty and useful dinner for the whole family quickly and without unnecessary hassle. To do this, you will have all necessary things in advance. This time you should have at hand:

• 16 sheets of lasagna.
• A pair of large eggplants.
• 4 ripe tomatoes.
• Half a can of olives.
• 150 grams of cheese.
• 4 tablespoons butter.
• 3 cups of milk.
• Salt, spices and dried herbs.

Technology of preparation

Washed and diced eggplants are fried in lean oil. After a few minutes, crushed tomatoes (without skins), salt and spices are added to them. All this is prepared until the moisture evaporates completely.

In a separate saucepan, melt the butter, combine it with flour and mix. A minute later, milk is poured in there, seasoned with dried herbs and boiled to the desired density.

Plate of lasagne is placed in a heat resistant mold and covered with vegetables. All this is poured into the third available sauce and repeat the procedure twice more. The penultimate layer is sprinkled with half of grated cheese and decorated with olives. From above spread the sheets of lasagna and cover them with the remains of sauce. All this is once again sprinkled with grated cheese and for half an hour cleaned in a hot oven.

Variant with pumpkin

The following technology produces a very fragrant and appetizing vegetarian lasagna. The recipe for cooking at home differs incredible simplicity. It is also important that it does not provide for the use of expensive or scarce components. To your family could try such a lasagna, buy everything you need beforehand. Do you have to be in the kitchen:

• A pound of ripe tomatoes.
• 125 grams of mozzarella.
• 250 milliliters of milk.
• For 50 grams of Parmesan and butter.
• A small muscat gourd.
• 250 grams of whipped cream.
• 3 tablespoons of olive oil.
• A pair of bulbs.
• 40 grams of flour.

Cooking method

The brushed and cut pumpkin is poured with salted water, brought to a boil and removed from the hob. In the warmed lean oil, grind the chopped onion, add the chopped tomatoes (without the skin) and stew for a few minutes.

Combine the melted butter and flour in the saucepan. All stir well and fry. After a couple of minutes, whipped cream and cow's milk are injected there. The future sauce is boiled to the desired consistency, salted, seasoned with spices and cleaned from the fire.

Sheets of lasagna are dipped in boiling water for a couple of minutes and immediately lowered into a container of ice water. When they cool, they dry it on a towel and spread it into a heat resistant mold, alternating with vegetables and sauce. From above put pieces of a pumpkin, Parmesan and mozzarella. Bake lasagna at a standard one hundred and eighty degrees for at least forty minutes.