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Lasagna without meat

0
1946
Kitchen Italian
Calorie content 153 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 6.3 gr.
Fats * 7.9 gr.
Carbohydrates* 18.9 g
* per 100 gr. product
Lasagna without meat
Content

Lasagna is an Italian dish consisting of lasagna flour sheets, vegetable or meat filling, sauce and cheese. One has only to replace the filling in the usual recipe and you have a new dish ready! Today we will cook meatless lasagne, i.e. replace the usual meat filling with baked vegetables. The most important thing in lasagna is not to spare the sauce, there should be a lot of it so that the lasagna turns out to be tender and juicy, and the sheets for lasagna do not turn out to be dry.

Ingredients

Cooking process

step 1 out of 7
We wash the eggplants and peppers, dry them, grease them with vegetable oil and place them on a baking sheet covered with foil. We bake in the oven at 200 degrees until browned barrels appear. During the baking process, the peppers and eggplants must be turned over so that they are evenly baked on all sides.
step 2 out of 7
When ready, take the vegetables out of the oven, put them in a bag and close it. Leave for 15-20 minutes to cool the vegetables. We clean the cooled vegetables from the skin, and cut the pepper in half and remove the seeds. Cut vegetables into small cubes.
step 3 out of 7
We wash the tomatoes, scald with boiling water and peel them. Then rub on a coarse grater or grind in a blender.
step 4 out of 7
Heat vegetable oil in a frying pan, put finely chopped garlic and fry it a little. Then add the tomatoes to the pan and fry for 5-7 minutes. After that, add the baked vegetables and leave to simmer for 10-12 minutes. Finally, add fresh basil leaves, salt and pepper.
step 5 out of 7
Melt the butter in a saucepan, add flour and fry it for about a minute, stirring occasionally. Then we introduce milk in a thin stream, stir the mass all the time with a whisk so that no lumps form. Then add salt, pepper and nutmeg. Cook the sauce until thick, remembering to stir well so that the sauce does not burn to the bottom of the saucepan. At the end of cooking, add the grated cheese to the sauce and mix well.
step 6 out of 7
Pour a little béchamel sauce on the bottom of the ovenproof dish and lay out the lasagna sheets. Then pour in the vegetable sauce and distribute it over the sheets. Top with a few tablespoons of béchamel sauce and sprinkle with grated cheese. Thus, we alternate layers. The last layer should be watered with béchamel sauce and sprinkled with cheese. We put the lasagne to bake in the oven at 180 degrees for 30-40 minutes.
step 7 out of 7
We take the finished lasagne out of the oven, cut it into portions and serve. Bon Appetit!

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