Categories
Blanks for the winter
  1. home
  2. ➠ Zucchini
  3. ➠ Zucchini dishes
  4. ➠ Vegetable lasagna

Vegetable lasagna

0
1354
Kitchen Italian
Calorie content 107.5 kcal
Portions 8 port.
Cooking time 105 minutes
Proteins * 5.7 g
Fats * 3.9 gr.
Carbohydrates* 15.5 g
* per 100 gr. product
Vegetable lasagna
Content

Vegetable lasagna is juicy and vibrant with lots of tasty and healthy vegetables. Aromatic vegetable lasagna with cheese crust will leave no one indifferent. This dish is perfect for dinner. Be sure to cook the dish and you will have great pleasure.

Ingredients

Cooking process

step 1 out of 31
Prepare the essential ingredients for your vegetable lasagna.
step 2 out of 31
Wash the leeks, dry and chop finely with a knife.
step 3 out of 31
Rinse the eggplants thoroughly under running water, pat dry with paper towels. Cut into a medium cube, season with salt and leave for a few minutes, then rinse, place in a sieve and drain off excess liquid.
step 4 out of 31
Wash the zucchini, cut off the ends and cut into medium cubes.
step 5 out of 31
Wash the bell peppers, remove the core and seeds, cut in the same way as the rest of the vegetables.
step 6 out of 31
Wash and peel the celery stalk, finely chop.
step 7 out of 31
Wash the tomatoes thoroughly. Cut into small cubes.
step 8 out of 31
Heat a deep frying pan well, pour in a small amount of vegetable oil, put finely chopped onion and fry until softened.
step 9 out of 31
Add the eggplant, stirring occasionally, and fry for about 5 minutes.
step 10 out of 31
Add the sliced ​​courgettes.
step 11 out of 31
Then add the bell peppers to the skillet.
step 12 out of 31
Add chopped celery.
step 13 out of 31
Stir well and cook for about 5 minutes.
step 14 out of 31
Lay out the chopped tomatoes.
step 15 out of 31
Stir the vegetables well.
step 16 out of 31
Season with salt and black pepper to taste. Cook for a few more minutes.
step 17 out of 31
Place butter in a saucepan or heavy-bottomed saucepan and melt.
step 18 out of 31
Add wheat flour.
step 19 out of 31
Stir constantly, fry for a few minutes.
step 20 out of 31
Add milk gradually, season with salt and pepper, add nutmeg to taste. Continue stirring with a whisk and bring to a boil. Remove from heat.
step 21 out of 31
Place prepared lasagna sheets in a baking dish.
step 22 out of 31
Then spread half of the vegetable filling.
step 23 out of 31
Spread the Bechamel sauce evenly on top.
step 24 out of 31
Lay out the lasagna sheets again.
step 25 out of 31
Then lay out the other half of the filling.
step 26 out of 31
Brush with white sauce.
step 27 out of 31
Reposition the lasagna sheets.
step 28 out of 31
Distribute the remaining Bechamel sauce and place the dish in the preheated oven for 20 minutes and bake at 180 degrees.
step 29 out of 31
Grate hard cheese on a coarse grater.
step 30 out of 31
After 20 minutes, sprinkle the lasagne with grated cheese and bake for another 25 minutes.
step 31 out of 31
Serve the finished lasagne in portions.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *