Lasagna can be delicious without meat. Definitely try!
You can use any vegetables as a filling – to taste.
The specified amount of ingredients makes 8-10 servings.
Ingredients
- 200-250 g lasagna sheets
- 300 g bell pepper
- 300 g tomatoes
- 200 g eggplant
- 300 g zucchini
- 150 g celery stalks
- leeks (or 150 g onions)
- 200 g cheese
- vegetable oil
- salt
- pepper
béchamel sauce:
- 1 liter of milk
- 100 g butter
- 5 tbsp flour
- salt
- pepper
Preparation
Finely chop the onion.
Cut the eggplants into cubes.
If the eggplants are bitter, salt them, leave for 30 minutes, then rinse in cold water.
Zucchini cut into cubes.
Pepper, peel, cut into cubes.
Finely chop celery.
Dice the tomatoes.
Fry the onion in vegetable oil.
Add eggplant.
Add zucchini.
Fry for 5-7 minutes.
Add pepper.
Add celery.
Mix.
Fry for 5 minutes.
Add tomatoes.
Mix.
Salt, pepper.
Fry for 2-3 minutes.
Cooking béchamel sauce.
Melt the butter.
Add flour.
Mix.
Fry lightly.
Pour milk in a thin stream, mix well, bring to a boil.
Heat until the sauce resembles liquid sour cream in consistency.
The main thing is to make sure that no lumps form..
Salt the sauce a little, you can add nutmeg or garlic to taste.
Put lasagna sheets in a baking dish (I have a shape of 20 × 30 cm and a height of 5 cm) (carefully read the instructions on the package, some companies offer to boil lasagna sheets, some – use dry sheets).
Put half of the vegetable filling on the sheets.
Grease with sauce.
Lay out the sheets.
Lay out the remaining filling.
Grease with sauce.
Lay out the sheets.
Grease with sauce.
Put in the oven.
Bake at 180 degrees for 20 minutes.
Grate cheese on a medium grater.
After 20 minutes, sprinkle with cheese.
Bake for 20-25 minutes.
Enjoy your meal!
