Lenten lasagna with mushrooms. Lenten lasagna with mushrooms - step-by-step recipe with photos of cooking at home

Calories: 457.5
Cooking time: 60
Proteins/100g: 1.1
Carbohydrates/100g: 4.48

Italian lasagna cannot be classified as a dietary dish, because it contains almost all the “forbidden” ingredients: flour, fatty cheese, butter in bechamel sauce, an abundance of minced meat.
I offer you a very light version of lasagna, where all the ingredients dangerous to the figure are replaced with light analogues: instead of sheets of pasta - layers of grilled zucchini. Instead of minced meat, vegetables. And even the bechamel sauce in this recipe is vegan, prepared using broth and vegetable oil. Lenten vegetable lasagna, the recipe with photos of its preparation you will see, is not only tasty and simple, it is also healthy, especially for those who are watching their weight. I advise you to master another delicious recipe, which is also easy to prepare.

Ingredients:
- 1 large eggplant,
- 3 zucchini,
- 4 tomatoes,
- 2 tbsp. olive oil,
- 1.5 tbsp. whole grain flour,
- 250 ml. vegetable broth,
- salt to taste.

How to cook at home

Cut the eggplant lengthwise into strips no more than a centimeter thick.

Fry the eggplant strips in a dry grill pan without adding oil. Don't forget to salt the eggplant. Fry until characteristic stripes appear.

Place the prepared eggplant strips on a plate; we will need them a little later.

Cut the zucchini into strips a little thinner and fry in the same frying pan until stripes appear. You can drizzle the zucchini with olive oil to prevent it from sticking to the pan. Add some salt.

Cut the tomatoes into slices in advance and add salt. Let them release their juice. An abundance of juice is the main problem with vegetable lasagna, so the less of it initially, the better.
The tomato juice will need to be drained.

Prepare vegan béchamel sauce. Heat the olive oil at the bottom of the pan, fry the flour in it (I took whole grain).

When the flour becomes slightly golden, add vegetable broth to it. You can also take a decoction of chickpeas and peas. Any herbal decoction.
Salt the sauce. You can add a little nutmeg.

Mix the sauce with a whisk so that there are no lumps. So, stirring, cook the vegan bechamel until it thickens. Now you can remove it from the heat.

Line the mold with zucchini strips so that they cover the bottom and hang over the edges.

Place strips of fried eggplant on the bottom. Drizzle them liberally with bechamel sauce.

Place the next layer of tomato slices. Pour sauce over them. The third layer is zucchini.

Repeat layers until the mold is filled to the brim with vegetables. Cover with the zucchini hanging over the edges, thus covering the lasagna.

Bake vegetable lasagna for half an hour at 180 degrees. In principle, the vegetables are already ready, but we need to evaporate excess moisture and seal the layers.

Cut the vegetable lasagna into portions directly in the mold and serve hot. I also advise you to find out how to prepare

Lenten lasagna with minced vegetables is very tasty and filling. I really love this option for preparing vegetable lasagna for the interesting combination of vegetables and the final consistency of minced vegetables with nuts and tomato sauce. So let's get started.

Ingredients for a small pan (15*20cm):

• 150 grams of lasagna sheets (I used Makfa corrugated sheets - they are egg-free);
• either thick pita bread or homemade lasagna dough;
• 1 pack of frozen green beans - 350-400 grams (fresh can be used);
• ¾ packs of frozen cauliflower - 250-300 grams (you can use fresh);
• 2 level teaspoons of salt (0.5 teaspoon for beans + 0.5 teaspoon for cabbage + 1 teaspoon for sauce);
• 5 tablespoons of thick tomato paste;
• 1 tablespoon sugar in sauce (optional);
• 100 ml water for sauce;
• 80 grams of walnuts;
• 2 tablespoons of vegetable oil;
• spices to taste (I used 1 teaspoon paprika, 1 teaspoon coriander, 0.5 teaspoon turmeric and 1/3 teaspoon asafoetida).

⇒ You might be interested in:

Lenten lasagna with minced vegetables - how to cook:

1. Steam the green beans for 20-25 minutes (you can use a simple metal colander for this). When the beans are ready, mix them with spices, a spoonful of vegetable oil, salt and crushed nuts (reserve a few nuts to sprinkle on the top layer).

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2. If using frozen cauliflower, defrost it first. Then chop in a food processor (not too finely, see photo below).

3. Fry the resulting “cabbage mince” in vegetable oil with spices and salt until golden brown.

4. For the tomato sauce, mix tomato paste with water, salt and sugar until smooth. If you are using liquid tomato paste, you can skip this step.

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⇒ If the lasagna sheets are thick enough, you can pre-boil them until half cooked. Or add more sauce and cover the pan with foil while baking.

6. Grease the sheets with sauce and lay out half of the green beans, cover the top with lasagna sheets again and repeat the layers again.

7. The lasagna sheets are placed last. They need to be greased with sauce again and sprinkled with the remaining nuts.

Data-medium-file="https://i0.wp.2.jpg?fit=595%2C372&ssl=1" data-large-file="https://i0.wp.2.jpg?fit=700% 2C438&ssl=1" class="alignnone size-medium wp-image-2410" src="https://calmandveggi.ru/wp-content/uploads/2018/03/%D0%9F%D0%BE%D1%81 %D1%82%D0%BD%D0%B0%D1%8F-%D0%BB%D0%B0%D0%B7%D0%B0%D0%BD%D1%8C%D1%8F-%D1%81 -%D0%BE%D0%B2%D0%BE%D1%89%D0%BD%D1%8B%D0%BC-%D1%84%D0%B0%D1%80%D1%88%D0%B5 %D0%BC2-595x372.jpg" alt=" Lenten lasagna with minced vegetables. step-by-step recipe with photos" width="595" height="372" srcset="https://i0.wp.2.jpg?resize=595%2C372&ssl=1 595w, https://i0.wp.2.jpg?resize=425%2C266&ssl=1 425w, https://i0.wp.2.jpg?w=700&ssl=1 700w" sizes="(max-width: 595px) 100vw, 595px">!}

8. Bake vegetable lasagna in the oven at 180-200 degrees for 30 minutes.

9. That's it! Our delicious lean lasagna with minced vegetables is ready. Bon appetit!

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Description

Lasagna with mushrooms- one of the classic recipes for preparing this national Italian dish, or rather, its Lenten version.

Today, lasagna is loved and prepared in many countries in the most expensive and fashionable restaurants. But you can prepare such a delicious dish quite easily at home. The step-by-step recipe for preparing mushroom lasagna with photos, which is presented below, will clearly demonstrate to you how to create this dish in your own kitchen with a minimum of effort.

Champignons and chanterelles fried in a frying pan with onions will taste even brighter and juicier after baking. These ingredients will become the basis of our hearty and tender lasagna. Bechamel sauce is an integral ingredient of any lasagna; we will prepare it from butter, milk and flour with the addition of a pinch of grated nutmeg. If you want a completely meatless lasagna, skip the milk sauce, especially since, in order to dilute the creamy taste of the ingredients, we will also add tart tomato sauce with aromatic Italian herbs to the lasagna, which will be quite enough to make the dish juicy and tender.

Let's start making mushroom lasagna for dinner.

Ingredients

• 
  (500 g)
• 
  (300 g)
• 
  (4 pcs.)
• 
  (3 cloves)
• 
  (12 pcs.)
• 
  (150 g)
• 
  (350 g red)
• 
  (40 ml)
• 
  (45 g)
• 
  (400 ml)
• 
  (40 g)
• 
  (1/4 tsp)
• 
  (1 tsp)
• 
  (1 tsp)
• 
  (1 tsp)
• 
  (to taste)

Cooking steps

We clean the mushrooms selected for preparing lasagna from debris, rinse and dry if necessary.



Grind dry champignons and chanterelles in a way convenient for you. Heat a frying pan with a small amount of vegetable oil and fry the onion, chopped into thin half rings, until soft. Add the chopped champignons, mix the ingredients and fry for 10 minutes until the released liquid has almost completely evaporated. We also send chopped chanterelles there, salt and pepper to taste.



Fry the ingredients over medium heat for another 10 minutes. constantly stirring the contents of the pan.



Let's prepare bechamel sauce in the most traditional way. In a suitable deep saucepan, bring a piece of butter to a liquid state. Pour the specified amount of flour into the bubbling oil and quickly mix the ingredients so that lumps do not form from the flour. Bring the ingredients in a saucepan to a boil, remove from the stove and pour the required amount of milk at room temperature into them.



When all the ingredients in the pan are completely mixed, return it to the stove, cook the sauce over low heat, add salt and grated nutmeg. The sauce will be quite liquid, but that’s what we need.



Place the tomatoes in boiling water for 1-2 minutes and easily remove the peel. In a blender, puree the tomato pulp and add dry Italian herbs to the tomato sauce.



Today you can buy cooked and raw lasagne sheets in the store. Depending on this, figure out whether you need to cook the pasta in advance. Grease a lasagne baking dish with a small piece of butter. Apply the first layer of paste as shown in the photo. Fill the sheets with milk sauce and distribute it evenly over the entire surface of the first layer. Visually divide the finished mushrooms and tomato sauce into three parts; place the first part of the mushrooms fried with onions on top of the bechamel sauce. Then distribute one third of the tomato puree over the surface of the mushroom layer. Repeat this sequence with all remaining ingredients. Pour the last layer of pasta with the remaining sauces and cover with grated cheese.



Decorate the surface of the lasagna with neat pieces of fried mushrooms. Preheat the oven to 190 degrees and bake the lasagna for 40 minutes until done.



Let the lasagna cool down, then cut it into convenient pieces, serve and serve hot with a side dish of fresh vegetables.



Delicious lasagna with mushrooms and cheese is ready.



Bon appetit!

Total:

To fry onions we use vegetable oil. When the onions are fried, add pieces of eggplant to the frying pan and let them sit with the onions for 3 minutes. After the allotted time, we begin to simmer the mixture by adding water. Extinguishing continues for 5 minutes.

We cut the peeled tomato and place it in the frying pan along with the sweet yellow pepper. Diluted with new ingredients, simmer the mixture for the next 15 minutes. Add water as needed.

At the end of the stewing, remove the pan from the stove and add chopped garlic there. Finally, just stir the garlic into the mixture a little, and the base for the lasagna is ready.

A sauce is made separately, which will be a suitable companion for lean lasagna.

We will also start making this by frying the onions in vegetable oil. Only, instead of eggplant, add flour to the fried onions, stirring constantly over low heat.

Pour the broth over it all, making sure that no lumps form. Once the mixture turns into a solid mass, add salt, basil and bay leaf to it. In this form, keep on low heat for 10 minutes.

Last Steps – Grease the baking dish, add the first layers of lasagna, then the filling, a second layer of sheets, more filling, and a third and final layer of lasagne sheets. Pour the sauce over the preparation and bake in the oven for half an hour at 180 degrees.

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Calorie content of foods possible in the dish

• Tomatoes - 23 kcal/100g
• Sweet pepper - 27 kcal/100g
• Eggplant - 24 kcal/100g
• Garlic - 143 kcal/100g
• Fresh basil - 27 kcal/100g
• Dried basil - 251 kcal/100g
• Bay leaf - 313 kcal/100g
• Ground black pepper - 255 kcal/100g
• Flour - 325 kcal/100g
• Fortified whole durum wheat flour - 333 kcal/100g
• All-purpose whole durum wheat flour - 364 kcal/100g
• Coarse flour - 348 kcal/100g
• Vegetable oil - 873 kcal/100g
• Salt - 0 kcal/100g
• Water - 0 kcal/100g
• Onions - 41 kcal/100g
• Lasagne sheets - 337 kcal/100g

Calorie content of products: Eggplant, Onion, Bell pepper, Tomatoes, Garlic, Ground black pepper, Salt, Vegetable oil, Lasagne sheets, Flour, Water, Bay leaf, Basil

1000.menu

Description:

Cooking time: 60 minutes

Number of servings: 4

Ingredients for Lenten Lasagna with Mushrooms and Eggplants:

Recipe for Lenten lasagna with mushrooms and eggplants:

What will it look like?

Description: A very nourishing, tasty, but despite this, a lean dish. Suitable for those days of fasting when you can eat food with vegetable oil.

Ingredients: .

www.povarenok.ru

Posted by:

Calories/100g:

Calories: 457.5
Cooking time: 60
Proteins/100g: 1.1
Carbohydrates/100g: 4.48

Italian lasagna cannot in any way be classified as a dietary dish, because it contains almost all the “forbidden” ingredients: flour, fatty cheese, butter in bechamel sauce, and an abundance of minced meat.

I offer you a very light version of lasagna, where all the ingredients dangerous to the figure are replaced with light analogues: instead of sheets of pasta - layers of grilled zucchini. Instead of minced meat, vegetables. And even the bechamel sauce in this recipe is vegan, prepared using broth and vegetable oil. Lenten vegetable lasagna, the recipe with photos of its preparation you will see, is not only tasty and simple, it is also healthy, especially for those who are watching their weight. I advise you to master another recipe for preparing delicious

lean carrot cake

Which is also easy to prepare.

Ingredients:

- 1 large eggplant, - 3 zucchini, - 4 tomatoes, - 2 tbsp. olive oil, - 1.5 tbsp. whole grain flour - 250 ml. vegetable broth, salt to taste.

Preparation

Cut the eggplant lengthwise into strips no more than a centimeter thick.

Fry the eggplant strips in a dry grill pan without adding oil. Don't forget to salt the eggplant. Fry until characteristic stripes appear.

We place the prepared eggplant strips on a plate; we will need them a little later.

Cut the zucchini into strips a little thinner and fry in the same frying pan until stripes appear. You can drizzle the zucchini with olive oil to prevent it from sticking to the pan. Add some salt.

Cut the tomatoes into slices in advance and add salt. Let them release their juice. An abundance of juice is the main problem with vegetable lasagna, so the less of it initially, the better.

The tomato juice will need to be drained.

Prepare vegan béchamel sauce. Heat the olive oil at the bottom of the pan, fry the flour in it (I took whole grain).

When the flour becomes slightly golden, add vegetable broth to it. You can also take a decoction of chickpeas and peas. Any herbal decoction.

Salt the sauce. You can add a little nutmeg.

Mix the sauce with a whisk so that there are no lumps. So, stirring, cook the vegan bechamel until it thickens. Now you can remove it from the heat.

Line the mold with zucchini strips so that they cover the bottom and hang over the edges.

Place strips of fried eggplant on the bottom. Drizzle them liberally with bechamel sauce.

Place the next layer of tomato slices. Pour sauce over them. The third layer is zucchini.

Repeat layers until the mold is filled to the brim with vegetables. Cover with the zucchini hanging over the edges, thus covering the lasagna.

Bake vegetable lasagna for half an hour at 180 degrees. In principle, the vegetables are already ready, but we need to evaporate excess moisture and seal the layers.

Cut the vegetable lasagna into portions directly in the mold and serve hot. I also advise you to find out how to prepare

Lenten pilaf with fish

It's also simple, tasty and healthy.

Report this recipe

One day in the supermarket I saw lasagne sheets in a very beautiful shape - with frills. And the idea of ​​making lasagna in the form of rolls immediately came into my head. And since it was Lent, and I was expecting my fasting friend to visit, it was decided to prepare this interesting Lenten lasagna with mushrooms.

We will prepare all the products according to the list.

In boiling salted water, boil the lasagna sheets as indicated on the packaging, but do not cook them for 3-4 minutes. The sheets should be soft, but not quite ready yet, Al Dente. Add water to the finished lasagna sheets and let them cool slightly. You can place the lasagna strips on a clean waffle towel to prevent them from sticking together.

In the meantime, prepare the filling for lean lasagna.

Traditionally, the Lasagna dish itself involves layer-by-layer alternation of lasagne sheets, filling and sauce. But we are preparing an unusual lasagna, so we will prepare the mushroom filling along with tomato sauce.

Cut the onion and champignons into very small cubes. Heat the vegetable oil in a frying pan and fry the mushrooms and onions until soft, 10 minutes, stirring.

Add diced bell peppers and olives, cut into rings, to the vegetables.

Place the tomatoes in their own juice into the frying pan with the rest of the ingredients, add salt and spices. Simmer the filling for 10-15 minutes until the tomatoes are soft. They should turn into a puree.

Place the lasagna sheet on a cutting board. Place a thin layer of filling and sauce on top.

Carefully roll the strip of lasagna into a roll. We do this with all the lasagna sheets and filling.

Place the lean lasagna rolls with mushrooms in a baking dish. Pour 50 ml of water into the bottom of the pan, it is needed so that the lasagne sheets are baked in the oven, because we originally cooked them Al Dente.

Grease the top of the rolls with ketchup. For beauty, you can put a plate of mushroom on top. You can also sprinkle the top of the lean lasagna with mushrooms with Tofu cheese, I didn’t do this, we don’t have tofu in stores.

Cover the top of the lasagna with foil. Place the lasagna pan in an oven preheated to 180 degrees C for 15 minutes, then remove the foil and cook the lasagna for another 10 minutes until the top is slightly browned. Some people like the top layer of lasagna to be very browned and crispy, I like a more delicate version, so I didn’t brown the top too much.

Serve the finished lasagna hot in portions.

Bon appetit!