Eggplant Lasagna Recipe Easy
by Editorial Staff
Climbing for groats – a simple step-by-step recipe for baked climbing with a baked bean and pulp of a baked grocery with cheese parmesan.
Ingredients
- Eggplant 250 g
- Zucchini 250 g
- Tomatoes 1 piece
- Red bell pepper 1 piece
- Yellow bell pepper 1 piece
- Carrots 2 pieces
- Salt to taste
- Ground black pepper to taste
- Milk 600 ml
- Wheat flour 40 g
- Butter 40 g
- Cheese 200 g
- Ready dry sheets of lasagna 15 pieces
Instructions
- Grease a baking sheet with oil.
- Chop all vegetables and simmer for 7-10 minutes. Season with salt and pepper.
- In order to make the sauce, you need to melt the butter and add the flour (preferably through a chintz so that no lumps form). Then pour in the milk a little at a time, stirring constantly. Boil. Then put on a small fire and cook until sour cream is thick.
- If the sheets need to be boiled, then put them in a deep bowl and cover with hot water for about 10-15 minutes. Put the sheets on a baking sheet, brush with sauce, and layout the vegetables. Repeat this process, at the end sprinkle with cheese on top. Bake at 180 degrees for 30–35 minutes.
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