Stouffer Vegetable Lasagna Recipe

Now the time is coming when vegetables are as tasty and fresh as possible, someone has summer harvests, someone uses the store as a supplier, both have a great opportunity to cook dishes with vegetables that have their real taste, down with paper cucumbers and empty tomatoes!

Ingredients

• Lasagne sheets – 6 pcs.
• Sweet pepper – 1 pc.
• Onions – 1 pc.
• Zucchini – 1 pc.
• Thick sauce – 300 gr.
• Mozzarella – 100 gr.
• Basil – 4 leaves

 Directions:

1. We cut all vegetables very finely, 5 mm. This is important because this will cook them faster, lose less flavor and healthiness, and also make the lasagna stronger. Here I have one onion, one pepper, and zucchini.

   

2. Heat olive oil in a frying pan, 50 gr. When the oil warms up, send all the onions to the pan and fry for about 5 minutes. Add the pepper to the onion, mix well and fry for another 3 minutes. And at the end add the zucchini. Fry for 5 minutes.

   

3. While the vegetables are roasting, coarsely grate 100 grams of mozzarella.
4. Now for the most interesting and creative process, assembly. Rectangular and square shapes work best, ceramic and glass also look good because the dish can be served directly in the dish. Brush the bottom of the dish with a thin layer of tomato sauce. Layout the first layer of pasta sheets. We do not boil the sheets beforehand. Put the tomato sauce on top of the sheets again, layout the fried vegetables, and sprinkle with a generous layer of cheese.

   

5. Above is a new layer of sheets and filling. As for sauces, you can use tomato, béchamel, cream, and so on, everything to your taste. You can make ricotta. The final layer should not be completely covered with cheese so that pieces of vegetables and sauce are visible in the finished dish. I like to sprinkle basil leaves on top, it greatly enhances the aroma of dishes.
6. Bake in the oven at 180 degrees for 40-50 minutes. During this time, all layers will be well connected, the pasta sheets will become soft and also saturated with the taste of the ingredients.
7. Let the finished lasagna stand for 10 minutes so that the cheese grabs and holds it together. You can serve with squares cut from the form.