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Lasagna vegetarian recipe with mushrooms. Vegan lasagne with vegetables

Although it is not the fastest and cheap dish, I highly recommend you cook it to pamper yourself and loved ones.

And if you like to experiment, then be sure to take this recipe into service, because there is room for fantasy to roam. Dina, for example, makes layers of lasagne with potatoes, eggplant, tomato, and even buckwheat. Well, I offer my vegetarian version of this wonderful dish below.

Dough:

1 cup (250 ml) flour
80 ml water
a pinch of salt

Filling:

1 carrot
2 large bell peppers
2 tomatoes
½ jar of olives (olives)
1.5 st. l. tomato paste
150 ml. water
1 tsp salt
2 tsp Sahara
spices: ½ tsp each (or to taste) ground coriander, black pepper, turmeric, asafoetida, 2 tsp. dried herb mixes (Provencal, Italian or other)
300 gr. hard cheese (such as Russian or Dutch with microbial abomasum)
200 gr. Adyghe cheese
bechamel sauce

To prepare lasagna, you can buy ready-made dry sheets of dough or make it yourself, because it is not difficult at all. You need to mix flour, salt and water and knead a dense elastic dough. Cover and set it aside for now.
Prepare Bechamel sauce according to this recipe, only you need to take 650 ml of milk, and all other ingredients in the same way. When the sauce thickens to the consistency of sour cream, turn off the heat and cover with a lid.
Grate the carrots, and cut the pepper into small cubes.
Heat a little vegetable oil in a frying pan and fry the spices (coriander, turmeric, asafoetida or others of your choice) for a few seconds.
Add carrots, simmer for a couple of minutes and pour pepper.
After 1-2 minutes, add tomato paste to the vegetables, hot water(150 ml) salt, sugar and cook until soft.
At the end, sprinkle with black pepper, dry herbs, mix and turn off. Smell awesome!
Take 1/6 of the dough, make a ball and roll it very thin (1 mm) on a floured table to the size of the mold (I have Ø 25 cm). Cover the rest of the dough so that it does not dry out.
Grease a deep form (about 10 cm high) with vegetable oil and pour 2-3 tbsp. spoons of Bechamel sauce, evenly distributing along the bottom.
Put a rolled-out layer of dough or purchased sheets on top (maybe they will need to be pre-boiled, read the instructions).
Spread evenly 1/3 of the vegetable filling.
Drizzle it with Bechamel sauce and sprinkle with ¼ of the grated hard cheese.
Now roll out the next layer of dough and place on top of the cheese.
Spread with Bechamel sauce and sprinkle with chopped olives.
Top with a layer of grated Adyghe cheese (½ part).
Roll out and lay a layer of dough.
Repeat steps 11 and 12 (a layer of vegetable filling, bechamel and cheese).
Make a layer of dough again and spread it with sauce.
Arrange sliced tomatoes
.
Sprinkle with the remaining Adyghe cheese.
Roll out and put the next layer of dough.
Repeat steps 11 and 12 again ( vegetable stuffing, bechamel and cheese).
Now make the last layer of dough, spread it with sauce and sprinkle with the remaining hard cheese.
Cover the mold with foil.
Put in an oven preheated to 180 ° C for 45 minutes.
Remove the foil and leave in the oven for another 10 minutes.

Advice: Before cutting the lasagna, let it stand for about 15 minutes. And also, it will be very beautiful and tasty if it is served on lettuce leaves.

In this recipe, all the components are perfectly combined to taste and complement each other. I'm sure you'll love this dish!

Recipe 2: Vegetarian Lasagna with Eggplant and Bechamel Sauce

I propose to cook hearty vegetarian lasagna with eggplant. Eggplants here are perfect with bechamel sauce and cheese! By the way, the taste of eggplant in vegetarian lasagna resembles mushrooms.

1 pack of lasagna sheets (12 sheets). Be sure to read the instructions on the packaging of the lasagna! Some manufacturers suggest pre-boiling lasagna plates. I have plates that do not require cooking.
350 g eggplant.
150 g tomatoes (2 pieces).
350 grated cheese (hard varieties).

Bechamel sauce for lasagna:

Milk - 900 ml.
Butter - 120 g.
Flour - 90 g.
Nutmeg - 1 teaspoon.
Salt - 2 teaspoons.

We free the eggplants from the stalks and cut into thin strips. If desired, you can pre-peel the eggplant. I don't peel - it tastes better with the skin on.
We spread the strips on a wire rack and put in the oven at 180 degrees C for 10 minutes. In lasagna, dried eggplants will soak in the sauce and taste like mushrooms. Preparation of bechamel sauce
Now prepare the bechamel sauce.
Put the butter in a frying pan, turn on a small fire and melt the butter.

Pour flour into melted butter, mix. Increase the fire to medium. Fry for a minute, stirring constantly.

Pour the butter-flour mixture with milk, mix. With constant stirring, cook the bechamel sauce until it thickens.
Add salt and nutmeg, mix the sauce and turn off the heat.

Pour a little bechamel sauce into the lasagna dish and spread it over the dish.

We lay out three plates of lasagna parallel to each other (do not overlap!).

Lay the roasted eggplant strips on top.

Pour all over with bechamel sauce.

Sprinkle with ¼ of the grated cheese.
Lay the lasagna on top of the cheese again.
Now eggplant again.
More bechamel and cheese.

In the next row, the procedure is the same, only together with the eggplants we lay out the tomatoes cut into circles.

The last row of lasagna plates is simply poured with bechamel sauce and, if desired, additional cream, sprinkle with cheese on top.

Put the eggplant veggie lasagne in the oven for 30 minutes at 180 degrees C, then 10 minutes at 210 degrees C, until cheese crust will not brown.

Recipe 3: Vegetarian Lasagna with Various Toppings

The cooking process took me about 2 hours (but this is taking into account the fact that I cooked it for the first time, took pictures and paid a lot of attention to the design), I think if you can cook it a couple of times in an hour.
In addition, lasagna is a very convenient dish - it can be prepared from any products that you have in the refrigerator, the main thing is to show your imagination how to combine them!

For the lasagna I used:

LASAGNE SHEETS - 250 gr. (0.5 packs)

FILLINGS:
Broccali cabbage - 300 gr.
Carrot - 1 pc. (small)
Bulgarian pepper - 1 pc.
Tomato - 2 pcs (large)
Cheese - 150 gr.
Pitted olives - 0.5 cans.
Sunflower oil - 3 tbsp.

BECHAMEL SAUCE:
Butter - 4 tbsp.
Flour - 5 tbsp.
Milk - 3 tbsp.
Basil - 0.5 tsp
Oregano - 0.5 tsp
Nutmeg - 0.3 tsp
Black pepper - 0.5 tsp
Salt - 2 tsp

All products should be rinsed with cool water (possible in the package) - to clean them from the "dirt" on the subtle plane.

FILLINGS:

Stuffing number 1:
Peel the tomatoes from the skin: dip into a pot of boiling water, turn over after a minute, remove from the stove and dip into cold water, remove the skin.

Cut into thin cross rings.

Stuffing number 2:
Peel the bell pepper and cut into small squares.

Boil broccoli and carrots until half cooked, drain the water.

Cool down. Cut in small pieces.

Heat up 2 tablespoons in a frying pan. sunflower oil (or ghee) and put there first pepper, and then carrots and broccoli.

Keep over medium heat, stirring until the moisture evaporates.

Stuffing number 3:
Grate the cheese on a medium grater.

Cut the olives into slices in a separate bowl.

COLLECTING:

Pour 1 tbsp onto a baking sheet. sunflower oil, spread along the bottom and walls.
Evenly pour 2 tbsp. flour (if you shake the baking sheet like a sieve, the flour will be distributed in a thin layer over the entire surface).

We build the 1st floor: Lay out sheets of lasagne in a continuous layer (you can even overlap).

Divide filling #1 in half and lay half on top of the sheets,

evenly cover with bechamel sauce (not much on this layer, because this is the bottom of our lasagna and the tomatoes themselves are a very juicy filling).

Cover with lasagne sheets.

2nd floor: Lay out the filling No. 2 layer thickness of about 0.5 cm,

top with a generous layer of sauce and lasagna sheets.

3rd floor: Divide the filling cheese No. 3 into two parts and level one of them on the 3rd floor. Put the remaining half of filling No. 2 on top of the cheese in one layer, flavoring it with olives.

Cover with béchamel sauce (about the same as 1st floor) and lasagne sheets.

Roof: lay out the remains of filling No. 3
and pour them with the remaining sauce (there should be even more sauce than on the 2nd floor!).

BAKE:
I set it to 100 degrees for about 20 minutes - until the moment when the sauce settled and began to blush a little

and switched to 150 degrees until a golden color appears.

Fresh homemade lasagne sheets at the same thickness will cook faster purchased semi-finished product, but I still decided to make a pilot release of lasagna with ready-made sheets :)

WE SUPPLY:
When we take it out of the oven fragrant dish, most importantly, do not forget to offer it;)
For a beautiful presentation, I used lettuce leaves, dill and olives.

Now Bon appetit, signyori and signorita!

Recipe 4: Vegetarian lasagne with champignons, you can do without them. Lots of mozzarella cheese

1. We will need:
- ready-made lasagne sheets without eggs, sweet peppers, spices, mozzarella cheese, maasdam cheese, any other floating slightly spicy cheese, olives, a little garlic-soy minced meat (you can without it), greens, a couple of tablespoons of sour cream.
2. Three all cheeses (mnooooooo!) in equal proportions.
3. Fry the champignons until half cooked.
4. We cut thinly sweet peppers and olive rings.
5. Grease the mold with oil.
6. Boil the lasagna sheets until half cooked and spread one layer with a slotted spoon ...
7. Lay each layer of laid out lasagna different stuffing, indicated in paragraph 1, sprinkle with herbs, pepper and always a layer of cheese.
8. When all the layers are laid and each of them is sprinkled with cheese, put in an air grill, covered with foil for 30 minutes at a temperature of 205 g and a high fan speed
9. After 30 minutes, we take it out, smear sour cream on top, sprinkle with cheese, level it, sprinkle black pepper and a little paprika on top, put it back in the oven, covered with foil, for another 15 minutes.
10. After 15 minutes, remove the foil and cook for another 10-15 minutes for a light crust.

Recipe 5: Vegetable Carrot Lasagna

Ingredients for 4 servings:

1 medium carrot
2 bell peppers
300-400 grams of green beans
150 grams pumpkin, peeled
Lasagna sheets 8 pieces
300 ml. cream
150 grams of cheese
Butter or sunflower oil

Suitable spices:

Turmeric
Curry
Cardamom
Black pepper

1. We clean the carrots, three on a coarse grater and fry in oil with spices.

2. Add to it bell pepper can be frozen or fresh. It needs to be cut into cubes or stripes, but in general at your discretion.

3. Put green beans.

4. And cut the pumpkin into cubes and also add to the vegetables.

5. Stir and simmer the vegetables until half cooked for the future vegetarian lasagna. You can add a little water.

6. When the vegetables are half cooked, take a baking sheet and grease it with oil. Lay out one layer of lasagna.

7. Put half of the vegetables on it.

8. Again put a layer of lasagna.

9. And the second layer of vegetables, evenly distributing them over the entire surface.

10. Pour everything with cream. We close the baking sheet with foil and put it in a preheated oven to 200C for 30-40 minutes.

11. When vegetable lasagna almost ready, take it out of the oven and three cheese on top. Place back in the oven to brown the cheese.

Here I share with you a recipe for vegetable lasagna. It is easy to prepare, like many other dishes. And it turns out very tasty. I don't think anyone makes lasagna at home. And now you can enjoy this interesting taste.

For those who cannot find special pasta sheets for lasagna, any cones can be used. They will need to be boiled until half cooked, and also spread out on a baking sheet in two layers, it will also turn out very tasty.

Recipe 6: Vegetarian Lasagna with Apple and Cottage Cheese

Apple lasagna is a sweet lasagne with cottage cheese and apples. This pastry is sure to please all lovers. cottage cheese casseroles and apple pies.

Cottage cheese (20% fat) - 500 grams.
Apples - 3 pieces.
Lasagna plates - 250 grams.
Applesauce - 360 grams.
Sour cream (any fat content) - 150 grams.
Milk (any fat content) - 125 grams.
Butter - 30 grams.
Brown sugar - 30 grams.

Step 1: prepare the filling.

Put the cottage cheese in a bowl and break the eggs into it. Add sour cream, milk, sugar and mix with a spoon until homogeneous mass. Divide the mass into 4 equal portions.

Step 2: Prepare the apples.

Rinse the apples thoroughly under running water and pour over boiled water. Then wipe dry with a towel. Cut the apples in half with a knife and cut out the core. Cut into slices on a cutting board. Optionally, you can also peel the apples. Divide the sliced apples into three portions. Leave a few apple slices to garnish the finished lasagna.

Step 3: Prepare Apple Lasagna.

Grease a rectangular baking dish with butter and lay out the lasagne sheets. Put a spoonful on them. curd mass, then the third part apple jam and one part chopped apples. Then cover everything with sheets of lasagna and repeat the layers two more times. On the last layer of lasagna sheets, spread the rest of the curd mass, sprinkle it with brown sugar and cinnamon, and lay out the pieces butter. We heat up the oven up to 180 degrees. We bake apple lasagna in a preheated oven, and the current 45 minutes. Finished climbing let it cool down a bit.

Step 4: Serve Apple Lasagna.

Cut the apple lasagne with a knife into portioned pieces and put it on plates with a spatula. Serve warm lasagna with tea or coffee, garnished with sour cream and apple slices.

Enjoy your meal!

- Can be used at home applesauce. You will need 750 grams of apples, 50 grams of granulated sugar, 5 tablespoons of water. Peel the apples and cut out the core. Cut them into small pieces and put them together with water in a saucepan. Bring the mass to a boil over high heat, then reduce the heat and simmer over low heat. The resulting mass is wiped through a sieve, add granulated sugar and mix.

Vegetarian lasagna according to the recipe with a photo is prepared as simply and extremely quickly as possible.

it hearty meal will delight all family members, young and old, and is suitable not only for everyday dinner, but also for a luxurious festive table.

For the filling you need:

2 whole garlic cloves
1 medium purple onion
2 fennel heads
2 tablespoons vegetable broth
1 red and 1 yellow bell pepper
Fresh thyme or your favorite dried herbs
Salt and pepper to taste
2 large zucchini
3 tablespoons olive oil
90 grams of lentils

Step by step preparation:

To prepare the filling, preheat the oven to 220°C, mix all the vegetables in a large saucepan with herbs, oil and lots of seasonings.
Leave to bake for 25 minutes, then mix thoroughly and leave for another 20 minutes.
Warm up at the same time. vegetable broth along with half a liter of water. Soak the lentils in the mixture for 30 minutes.
Then add it to the saucepan along with the garlic.
To prepare the sauce, melt the spread in a saucepan, add both types of flour, soy milk, cheese and mix well. Add spices.
Then spread a third of the lentils and vegetables on the base of a large baking sheet, place a sheet of lasagne on top and continue alternating layers.
Cover the top with cheese sauce and sprinkle with grated cheese. Then bake for 45 minutes.
it healthy dish will not add extra centimeters to your waist, if you know the measure and not be greedy.

Tip: leave the lasagna in the oven for another 10 minutes before serving - it will "rest" and become much juicier.

squash lasagna

Another quick vegetarian lasagna recipe. The dish turns out fantastically juicy, with a rich taste.

For it you will need:

Packaging of fresh egg lasagna sheets
1 tablespoon sunflower oil
1 chopped onion
2 crushed garlic cloves
6 courgettes, cut into long, medium-thick pieces
250 grams of ricotta
50 grams grated cheese Cheddar
1 can (pack) of tomato paste

Step by step preparation:

Preheat the oven to 220°C. Saute the onion and garlic for sunflower oil 2-3 minutes, then add ricotta and cheddar, season with spices to taste and mix everything thoroughly. Turn off the fire.
In a deep baking dish, alternate lasagne sheets with layers of zucchini, cheese mixture, and tomato paste.
The top layer should be cheese. Bake for 15-20 minutes until a delicious golden brown crust forms.

Vegetarian lasagna from vegetable mix

Among the many homemade veggie lasagna recipes, this one is the best for a quick and filling dinner every day.

For the filling, you can use a ready-made mixture of frozen vegetables or whatever is left in your refrigerator.

The list of ingredients is extremely flexible - don't be afraid to experiment and change products to those analogs that you found at home.

The basic recipe includes:

500 grams mixed vegetables
350 grams of tomato paste
350 grams of cheese sauce (homemade or store bought)
Quarter teaspoon chopped nutmeg
9 sheets of lasagna
75 grams grated cheddar cheese

Step by step preparation:

Sauté the vegetables in a little oil for about 15 minutes until softened.
Add tomato paste and let simmer for about 5 minutes. In the meantime, warm up cheese sauce adding nutmeg to it.
Cook the lasagne sheets in salted boiling water as directed on the package, then begin layering in the deep pan, alternating vegetables and cheese sauce.
Sprinkle grated Cheddar over the lasagna and grill for 2-5 minutes.

Tip: It is in this recipe that you can use any cheese - Cheddar, Parmesan, Mozzarella or Gorgonzola. Or all four at the same time!

Lasagna with wild mushrooms and Parmesan

it gourmet dish perfect for a romantic dinner.

You will need:

110 grams of butter
60 grams of flour
Salt and pepper to taste
Pinch of chopped nutmeg
300 milliliters of heavy cream
1 liter of milk
3 tablespoons finely chopped parsley
75 grams of grated Parmesan
Olive oil
600 grams finely chopped wild mushrooms
1 minced garlic clove
50 ml dry white wine
Packaging of lasagna sheets

Step by step preparation:

Take a saucepan and melt butter in it.
Then mix it with flour, then remove from heat, carefully pour in the milk and mix thoroughly.
Return the pot to the stove and, stirring gently, cook until the mixture thickens.
When ready, season to taste with salt and pepper, add the nutmeg, then the cream, parsley and half the cheese.
Turn off the flame and let the saucepan and its contents cool to room temperature.
Sauté the mushrooms in a mixture of butter and olive oil in a large, preferably cast iron, skillet over high heat.
Add the garlic, salt and pepper to taste, pour in the wine and simmer until the liquid has evaporated.
When ready, mix with white sauce. Assemble the lasagna, alternating the sheets with the filling.
Sprinkle with the remaining Parmesan and put in the oven preheated to 200 ° C for half an hour.
It is important to remember that most of the ingredients used to make this lasagna have a high glycemic index.

Tip: buy Forest mushrooms only from trusted sellers, and if you are preparing a dish from your own collection, carefully inspect each mushroom and make sure that it is edible. Enjoy your meal!

sent vegetable lasagna recipe and thereby inspired me to cook this delicious italian dish. To say that it turned out delicious is to say nothing. It turned out just amazing!

Despite the fact that this is not the fastest and cheapest dish, I highly recommend cooking it to treat yourself and loved ones.

And if you like to experiment, then be sure to take this recipe into service, because there is room for fantasy to roam. Dina, for example, makes layers of lasagne with potatoes, eggplant, tomatoes, and even buckwheat. Well, I offer my vegetarian version of this wonderful dish below.

vegetable lasagne

Compound:

Dough:

1 cup (250 ml) flour
80 ml water
a pinch of salt

Filling:

1 carrot
2 large bell peppers
2 tomatoes
1/2 jar of olives (olives)
1.5 st. l. tomato paste
150 ml. water
1 tsp salt
2 tsp Sahara
spices: 1/2 tsp each (or to taste) ground coriander, black pepper, turmeric, 2 tsp. dried herb mixes (Provencal, Italian or other)
300 gr. hard cheese (such as Russian or Dutch c)
200 gr. Adyghe cheese

Preparing vegetable lasagna:

To prepare lasagna, you can buy ready-made dry sheets of dough or make it yourself, because it is not difficult at all. You need to mix flour, salt and water and knead a dense elastic dough. Cover and set it aside for now. Alternatively, you can do (thin Armenian).
Dough for lasagna
Prepare Bechamel sauce according to this, only you need to take 650 ml of milk, and all other ingredients in the same way. When the sauce thickens to the consistency of sour cream, turn off the heat and cover with a lid.
Grate the carrots, and cut the pepper into small cubes.
Heat a little vegetable oil in a frying pan and fry the spices (coriander, turmeric, asafoetida or others of your choice) for a few seconds.
Add carrots, simmer for a couple of minutes and pour pepper.
Stewing vegetables for stuffing
After 1-2 minutes, add tomato paste, hot water (150 ml), salt, sugar to the vegetables and cook until soft.
Filling preparation
At the end, sprinkle with black pepper, dry herbs, mix and turn off. Smell awesome!
Vegetable filling for lasagna
Take 1/6 of the dough, make a ball and roll it very thin (1 mm) on a floured table to the size of the mold (I have Ø 25 cm). Cover the rest of the dough so that it does not dry out.
Preparing the lasagna sheets
Grease a deep form (about 10 cm high) with vegetable oil and pour 2-3 tbsp. spoons of Bechamel sauce, evenly distributing along the bottom.
bechamel layer
Put a rolled-out layer of dough or purchased sheets on top (maybe they will need to be pre-boiled, read the instructions).
Dough layer
Spread evenly 1/3 of the vegetable filling.
layer of vegetable filling
Drizzle with Bechamel sauce and sprinkle with 1/4 of grated hard cheese.
Now roll out the next layer of dough and place on top of the cheese.
Spread with Bechamel sauce and sprinkle with chopped olives.
layer with olives
Top with a layer of grated Adyghe cheese (1/2 part).
Layer of Adyghe cheese
Roll out and lay a layer of dough.
Repeat steps 11 and 12 (a layer of vegetable filling, bechamel and cheese).
Make a layer of dough again and spread it with sauce.
Lay out the sliced tomatoes.
layer of tomatoes
Sprinkle with the remaining Adyghe cheese.
Making Vegetarian Lasagna - Cheese Layer
Roll out and put the next layer of dough.
Repeat steps 11 and 12 again (vegetable filling, bechamel and cheese).
Now make the last layer of dough, spread it with sauce and sprinkle with the remaining hard cheese.
Assembled vegetable lasagna
Cover the mold with foil.
Lasagna dish covered with foil
Put in an oven preheated to 180 ° C for 45 minutes.
Remove the foil and leave in the oven for another 10 minutes.

Advice: Before cutting the lasagna, let it stand for about 15 minutes. And also, it will be very beautiful and tasty if it is served on lettuce leaves.

Vegetarian vegetable lasagne with bechamel sauce

116.9 kcal

Below is a visual step-by-step photo recipe, according to which each housewife can simply and quickly prepare a delicious vegetarian lasagna with mushrooms, peppers and olives.

Servings Per Container: 2 servings.

Step-by-step instruction

Vegetarian lasagna - delicious and nutritious dish, which will appeal not only to those who do not consume animal products, but also to everyone else. We suggest you cook not classic lasagna, but more original dish, characterized by an effective presentation. It will resemble mouth-watering rolls with mushroom and vegetable filling.

The benefits of this dish are useful properties mushrooms, sweet peppers, onions, which are presented in the composition. Those who seek to get rid of extra pounds or adhere to the principles proper nutrition, it is worth giving preference to sheets for lasagna from durum varieties wheat. They will be more useful, and the food will acquire a special Italian touch.

Advice! The main benefit of such a dish as vegetarian lasagna is that it can give a feeling of satiety for a long time. Despite the fact that the food is very nutritious, it does not have harmful components, which means that it can be included in the diet of every person.

Let's start cooking delicious vegetarian lasagna at home. The visual step-by-step photo recipe below will help you with this.

Step 1

You need to start cooking a delicious vegetarian lasagna according to a step-by-step photo recipe by preparing the required ingredients. Prepare everything you need by laying mushrooms, peppers, onions, herbs, lasagne sheets on the work surface. Put olives in a separate bowl (you can take stuffed ones, for example, with vegetables, it will be even tastier), in a gravy boat - tomato paste. And also get olive oil, salt, black ground pepper and spices. If everything is ready, you can start cooking.

Step 2

Mushrooms need to be freed from the skin, washed, dried and cut into slices first. Leave a few beautiful slices for decoration, and chop the rest of the mushrooms into small cubes. Bell pepper wash, remove the stem and seeds. Then the vegetable should be finely chopped. Free the onion from the husk, wash, dry and chop in a convenient way. Cut the olives into thin slices. Send the pan with vegetable oil to the stove and wait for it to glow. Then put mushrooms, peppers, onions, olives into a frying pan, add tomato paste, spices, salt and black pepper. Mix well and simmer over low heat until the mushrooms are ready (they should become soft).

Step 3

Place a pot of water on the stove and wait for it to boil. You can add some salt. Then boil the lasagne sheets until half cooked. After that, take them out and lay them on a cutting board or work surface. Spread the filling prepared in the pan on top. Try to keep the layer even.

Step 4

Carefully roll up the lasagna sheet into a roll. Try not to let the stuffing fall out. Do the same with the rest of the lasagna sheets, depending on the number of servings required. Take a baking dish, lightly grease it with vegetable oil and put the preparations of the future lasagna into it. Lay them so that they do not touch each other. Top with some tomato paste and mushrooms, reserved for garnish. Greens need to be washed, dried, cut and sprinkled with food. Sprinkle seasoning on top. You can send to bake in the oven, which was preheated to 200 degrees. Cooking time is about 10-15 minutes.

I’ll make a reservation that the label “lean” does not at all leave an imprint of “less tasty” on this lasagna. Moreover, this is the most delicious lasagne I have ever tasted. The opinion of the omnivorous guests was divided: someone smelled in the dish minced chicken, others have proven the presence of the liver. And I smiled at these games of taste buds, because I just like lentils.

No one loves her the way I love her! However, in winter there are no usual products for the vegetable version of this dish, and I do not favor imported zucchini, eggplants and tomatoes. Amazing original minced meat comes to the rescue from ingredients available at any time of the year. Let's add an alternative "Bechamel" to it and get delicious dish, appropriate . Ready?

Compound:

12 sheets of lasagna or pasta
1 cup lentils
quarter fork of medium cabbage
1 large carrot
3-4 cups thick tomato juice(tomatoes in own juice or fresh)
spices: 0.5 tsp each asafoetida, ground black pepper, ginger, turmeric, cumin, coriander
dry herbs: 1 tbsp. l. basil, marjoram, oregano (or Italian herb blends)
vegetable oil or ghee for frying

Bechamel sauce or its lean version:

0.6 l plant milk (1 cup oatmeal + 0.4 l water)
4 tbsp. tablespoons refined vegetable oil
3 art. tablespoons of flour with a small slide (rye, whole grain wheat or ordinary white)
spices: black pepper, nutmeg, salt

Recipe for lean lasagna (vegan):

Prepare minced meat for lean lasagna. Soak lentils overnight. In the morning, drain the water and scroll it through a meat grinder or chop with an immersion blender.
Cooking lean lentil mince
Grate the carrots on a coarse grater, finely chop the cabbage and cut lengthwise and across so that the fibers are short.
Three carrots and shred cabbage
Fry the spices in hot oil. I highly recommend using the set indicated in the ingredients - it is very in harmony with lentils. Add carrots, fry for 3-4 minutes. Add cabbage, fry for a couple more minutes.
Fry vegetables
Add lentils, stir. Pour in the tomato, stir. Bring the mixture to a boil, reduce heat and simmer, covered, for 10 minutes, stirring occasionally. It is not necessary to evaporate all the liquid - the sauce should not be dry. Turn off heat, add herbs and stir.
Stuffing for lasagna
Let's do the white sauce. I love the classic, but sometimes I go all-in and make a lean, vegan version of lasagna. "Bechamel" is modified, but not drastically: the texture remains familiar, and spices create the taste.
To prepare the sauce you will need any vegetable milk. I settled on oatmeal: soak the flakes in water for an hour and beat in a blender until a homogeneous liquid mass is formed, which should be filtered through cheesecloth or a fine sieve. The remaining cake is safely used for baking.

Cooking lean milk for sauce
The scheme for preparing Bechamel sauce is the same. Vegetable oil heat up in a pan. Add flour and stir quickly. Fry for a minute.
fry flour
Pour milk in small portions and stir until smooth during each addition of liquid. With this ratio of ingredients, the sauce is thick, so I do not heat it up additionally. At the end, add spices and salt.
Lean, vegan bechamel sauce
The filling is almost ready, so I pre-boil the lasagne sheets for 2-3 minutes in boiling salted water. You can cook on your own.
Grease the form, lay out the first layer of sheets.
Laying out the lasagna sheets
Put half of the minced lentil-cabbage on the sheets. Drizzle a little on top lean sauce"Bechamel".
We spread the filling
Repeat layers. Spread the third layer of sheets generously with Bechamel sauce.
Grease with sauce
Cover the form with foil and put the lasagna in the oven for 25-30 minutes.
Bake under foil