Vegetable Lavash Lasagna

by Editorial Staff

A large, hearty dish for connoisseurs of meat-free dishes! Such lasagna is prepared with vegetable sauce and béchamel sauce, and thin pita bread is used instead of lasagna sheets.

Cook: 1 hour 

Servings: 6

Ingredients

  • Thin lavash – 200 g (4 sheets measuring 25×30 cm)
  • Hard cheese – 100 g

For the vegetable sauce:

  • Tomatoes – 500 g
  • Onions – 170 g
  • Bulgarian red pepper – 200 g
  • Carrots – 150 g
  • Garlic – 1 clove
  • Smoked paprika ground – 1/4 teaspoon
  • Ground black pepper – on the tip of a knife
  • Sugar – 1/2 teaspoon
  • Salt – 0.5-1 teaspoon (to taste)
  • Vegetable oil for frying – 1-2 tbsp

For the béchamel sauce:

  • Milk – 1 l
  • Wheat flour – 100 g (4-5 tablespoons)
  • Butter – 100 g
  • Salt – 0.5-1 teaspoon (to taste)
  • Grated nutmeg – on the tip of a knife

To decorate the dish:

  • Chopped greens (optional) – to taste

Directions

  1. Peel the onion, cut it into small cubes. Peel the bell peppers and cut the pulp into small pieces. Peel the carrots and grate on a coarse grater. Peel the tomatoes (dip them in boiling water for a minute), cut the pulp into small cubes.
  2. Heat vegetable oil in a frying pan put the onion, and fry it over medium heat, stirring occasionally, until transparent.
  3. Add chopped tomatoes to the onion. Simmer vegetables over medium heat, stirring occasionally, until the tomatoes soften.
  4. Add carrots, salt, sugar, black pepper, smoked ground paprika, and minced garlic. Stir and simmer for 5 minutes.
  5. Add bell pepper, stir and simmer the vegetable sauce for another 5 minutes. Remove sauce from heat.
  6. For béchamel sauce, melt the butter in another skillet or saucepan. Then add flour to the butter. Stir quickly.
  7. Next, pour in hot milk in small portions, stirring the sauce constantly. Once some of the milk has been absorbed, add the next portion. This technology will avoid the appearance of lumps. At the end of cooking add salt and nutmeg.
  8. Turn on the oven, preheat to 180 degrees. Put 3-4 tablespoon on the bottom of the heat-resistant form. tablespoons of béchamel sauce and cover with a sheet of pita bread. Put 1/4 of the vegetable sauce on the pita bread.
  9. For the vegetable sauce – 1/4 of the remaining béchamel sauce. Cover with a sheet of pita bread. Then again vegetable sauce, béchamel, lavash, etc.
  10. Top layer – béchamel sauce – sprinkle with cheese grated on a coarse grater. Roll the edges of the pita bread.
  11. Place the vegetable lasagne in the oven at 180 degrees for 25-30 minutes.
  12. It is better to serve the dish warm – when the lasagna cools, it becomes denser. Top with vegetable lasagne can be garnished with chopped herbs.

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