Meatless Lasagna Recipe
by Editorial Staff
Breaking stereotypes! Cooking creative lean lasagne with mushrooms, delicious, beautiful, and very healthy!
Ingredients
- Lasagne sheets – 4 pcs.
- Onions – 1 pc.
- Champignon mushrooms – 250 g
- Bulgarian pepper – 1 pc.
- Vegetable oil – 1 tablespoon
- Olives – 50 g
- Chunks of tomatoes in their own juice – 100 ml
- Provencal herbs – 1 teaspoon
- Salt and pepper to taste
- Ketchup – 2 tablespoons
Instructions
- Boil lasagna sheets in boiling salted water, as indicated on the package, but do not cook them for 3-4 minutes. The sheets should already be soft, but not quite finished yet, Al Dente. Drain the finished lasagna sheets with water and let them cool slightly. You can spread the strips of lasagna on a clean waffle towel to keep them from sticking together.
- In the meantime, prepare the filling for the lean lasagna. Traditionally, the “Lasagna” dish itself implies a layer-by-layer alternation of lasagna sheets, filling, and sauce. But we are preparing an unusual lasagne with you, so we will prepare the mushroom filling together with tomato sauce.
- Cut the onion and champignons into very small cubes. Heat vegetable oil in a frying pan and fry the mushrooms and onions until soft, stirring for 10 minutes. Add diced bell peppers and olives, cut into rings to the vegetables. Put tomatoes in their own juice in a pan with the rest of the ingredients, salt and add spices. Simmer the filling for 10-15 minutes, until the tomatoes are soft. They should turn into puree.
- Put the lasagna sheet on a cutting board. Put the filling with sauce on top with a thin layer. Gently roll the lasagna into a roll. We do this with all the lasagna sheets and filling. Place the rolls of lean lasagna with mushrooms in a baking dish. We pour 50 ml of water into the bottom of the mold, it is needed so that the lasagna sheets are baked in the oven because we prepared them initially by Al Dente.
- Grease the top of the rolls with ketchup. For beauty, you can put a plate of the mushroom on top. You can also sprinkle the top of the lean mushroom lasagna with Tofu cheese, I didn’t, we don’t have tofu in stores.
- Cover the top of the lasagna with foil. We send the form with lasagna to the oven preheated to 180 degrees C for 15 minutes, then remove the foil and cook the lasagne for another 10 minutes so that the top is slightly browned. Some people like the top layer of the lasagna to be very ruddy and crunchy, I like the softer version, so I didn’t blush the top too much.
- Serve the finished lasagna hot in portions. Bon Appetit!
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