On our summer menu, a new dish is vegetarian zucchini lasagna and an almost classic béchamel sauce. Why almost? I tried to at least slightly reduce the calorie content and fat content of the dish by replacing butter with vegetable oil. There is no cardinal difference in taste, the sauce turns out to be just as tender and creamy, so feel free to experiment.

Summary

Ingredients

• 2 zucchini
• 2 carrots
• 2 bell peppers
• a bunch of dills
• 2 tablespoon tomato paste
• lasagna sheets
• mustard oil (or other vegetable oil suitable for frying)
• vegetarian cheese that melts well
• spices: a mixture of Provencal herbs (or just basil), turmeric, coriander, a mixture of peppers, salt

For the béchamel sauce:

• 700 gr. milk
• 80 gr. vegetable oil
• 40 g flour
• salt, pepper, nutmeg

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Instructions

1. First, you need to prepare the béchamel sauce. To do this, heat the oil in a saucepan or saucepan with a thick bottom, add flour there and fry it. Stir in a thin stream, pour in half of the milk, cook over medium heat until smooth. Add the rest of the milk, ½ teaspoon. salt, ½ teaspoon. ground black pepper, ½ teaspoon. nutmeg, mix well. Bring to a boil, reduce heat, and cook, stirring occasionally, over low heat to a suitable consistency. Our lasagna requires the sauce to be thicker than milk, but thinner than sour cream. Watch out for lumps. If this happens, then you need to rub the sauce through a sieve so that the consistency becomes completely homogeneous.
2. Wash and peel vegetables. Soak greens for 10 minutes in cool water with baking soda, rinse with water, drain. Chop carrots and peppers well (grate on a fine grater or use a chopper), grate the zucchini on a coarse grater. Chop greens, grate cheese.
3. Pour 1.5-2 cm of oil into a frying pan, add ½ teaspoon there. turmeric, ½ teaspoon coriander, ½ teaspoon. a mixture of peppers. Heat oil with spices.
4. Fry the carrots, add pepper after 5-7 minutes, fry together until soft. Add zucchini and fry for another 5 minutes. Add 3 tablespoon. tomato paste, 1.5 teaspoon. salt, fresh herbs, 1 teaspoon. mixtures of Provencal herbs or dried basil. Mix everything well, simmer for another 10-15 minutes without a lid.
5. Pour some bechamel into a glass baking dish, line the bottom with lasagna sheets, pour-over bechamel, add vegetable sauce and continue to lay out the layers in the same order. Pour béchamel over the top layer of the leaves and sprinkle with grated cheese.
6. Bake in an oven preheated to 180 degrees for 20-25 minutes.
7. Our vegetarian zucchini lasagna is ready. Let it cool slightly and serve. Bon Appetit!