Vegetable Lasagna

by Editorial Staff

Delicious vegetable lasagna with rich cheese sauce. A wonderful dish that will decorate both everyday and festive tables!

Cook: 1 hour 3 mins

Servings: 6

Ingredients

  • Fresh lasagna plates – 300 g
  • Potatoes – 1 pc.
  • Carrots – 1 pc.
  • Bulgarian pepper – 1 pc.
  • Zucchini – 1 pc.
  • Champignons – 200 g
  • Onions – 1/2 pc.
  • Celery stalk – 1 petiole
  • For the béchamel sauce:
  • Butter – 40 g
  • Flour – 40 g
  • Milk – 700 ml
  • Salt
  • Pepper
  • Nutmeg
  • Cheese – 200 g

Directions

  1. Prepare a fairly thin bechamel sauce. Melt the butter in a saucepan. Pour in flour, stir thoroughly. Pour in warm milk and bring to a boil, stirring all the time! Add salt and nutmeg. Cook for literally 5 minutes. on a very small light. Stir constantly.
  2. Cut the soft cheese into slices and dissolve in hot sauce.
  3. Wash all vegetables, peel and cut into small cubes. Fry in vegetable oil. Salt, add a little water and simmer until the vegetables are soft enough, but they should not be too boiled and turn into porridge.
  4. Lightly grease the refractory mold with oil. Lay out a layer of béchamel sauce first.
  5. Then a layer of lasagna.
  6. Transfer the vegetables to a saucepan with sauce and stir until smooth.
  7. Place a layer of sauce on top of the lasagna plate. Alternating layers. I do not advise making lasagne more than 5-6 layers – we risk that it will not bake evenly.
  8. We place the lasagna in the oven at 200 degrees, bake the vegetable lasagne for about 40-50 minutes.
  9. Vegetable lasagna with Bechamel sauce is ready.

         Enjoy your meal!

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