Vegetable Lasagna and Creamy Sauce
by Editorial Staff
Vegetable lasagna is an interesting alternative to the popular dish, which perfectly combines juicy vegetables and a delicate creamy milk sauce. And the salty, ruddy cheese crust beckons you to try this dish as soon as possible.
Cook: 40 minutes
Servings: 5
Ingredients
- Lasagne sheets – 8 pcs.
- Zucchini – 200-250 g
- Eggplant – 200-250 g
- Onions – 100 g
- Tomato – 120 g
- Bulgarian pepper – 300 g
- Olive oil – 20 ml
- Hard cheese – 100 g
- Salt to taste
- Ground black pepper – to taste
For the sauce:
- Milk – 500 ml
- Butter – 50 g
- Flour – 40 g
- Butter – to prepare the mold
Directions
- We prepare products for making vegetable lasagna. In the cooking process, we need boiling water and foil. Peel the eggplant and cut it into thick circles (about 1 cm). Put the eggplant in a bowl and sprinkle with salt. Stir and leave for 10 minutes.
- Pour boiling water over the tomato, leave for 1-2 minutes. Then we dip it into cold water. We wash the zucchini, cut off the edges. Cut the zucchini into small cubes. Peel the tomato and cut it into cubes. Wash the pepper, remove the seeds, and cut into cubes. Peel the onion, wash and cut into rings. Rinse the eggplants and cut them into cubes.
- Pour vegetable oil into the pan and put vegetables there. We mix. Fry vegetables over low heat, covered for 10 minutes.
- Melt the butter in a saucepan. Pour flour into a saucepan in parts and quickly mix with a whisk, breaking all the lumps. Pour milk in portions, continuing to stir. Cook the sauce, stirring occasionally, for 3 minutes.
- Salt and pepper the vegetables. Turn off the heating. Turn on the oven 180 degrees. Grease a baking dish (20×22 cm) with butter. Place 2 sheets of lasagna in a mold.
- Divide the sauce into 4 parts visually. Grease the sheets with sauce evenly. We spread a third of the vegetables. Thus, alternating layers, collect all the lasagne. The last layer will be the sheets, smeared with sauce. On a coarse grater, rub the cheese directly into the mold. We wrap the form with foil and bake in the oven at 180 degrees for 30 minutes.
- Remove the foil and send the lasagne to the oven for another 10-15 minutes. Let the finished lasagna cool slightly. The vegetable lasagna is ready.
Enjoy your meal!
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