Lenten vegetable casserole with mushrooms. Lenten casserole - oven recipes

The casserole prepared according to this recipe turns out to be unusually aromatic and has great taste. Thanks to the presence of mushrooms, the dish becomes more nutritious and can replace a full lunch.

Ingredients:
350 g champignons
1 large onion
3 cloves garlic
salt to taste
ground pepper to taste
bunch of dill
5 potatoes
5 tbsp. tablespoons vegetable oil

How to cook potato casserole with mushrooms:

Washed and peeled potatoes must be boiled in salted water, then removed from the liquid and mashed with a blender. TO mashed potatoes should add 2 tbsp. spoons of vegetable oil and mix thoroughly.

Purified onions you need to cut it into small cubes, then put it in a frying pan with 3 tbsp. spoons of heated oil and fry until transparent. After this, add mushrooms cut into small pieces and finely chopped garlic to the onion. When the champignons are browned, the pan will need to be removed from the stove.

Place the fried mushrooms in a deep, greased pan, then place the potato mixture on top and distribute it evenly using a spatula. Next, the form with the lean potato casserole is placed in an oven preheated to 200°C for half an hour. Ready dish sprinkled with chopped dill and served sliced.

Lenten potato casserole with cucumbers

Excellent potato casserole made with the addition of cucumber.

Ingredients:
6 potatoes
2 pickled cucumbers
1 onion
bunch of greenery
2 tbsp. spoons of tomato puree
2 tbsp. spoons of flour
1 tbsp. water
salt to taste
pepper to taste
sunflower oil
ground crackers

How to cook Lenten casserole with cucumbers:

For the casserole, you need to select medium-sized potatoes, wash them thoroughly, boil them in their skins and cool. Then peel the cooled potatoes and cut into thin slices. Medium-sized pickles should be removed from the brine, dried with paper towels and grated coarse grater. Wash and finely chop the fresh herbs, and cut the onions into thin half rings.

Place half of the boiled potatoes evenly into a mold greased with sunflower oil and sprinkled with ground breadcrumbs. Arrange the pickles, onions and herbs in the next layer, then cover them with the remaining potatoes.

To prepare the filling, in a separate bowl you need to combine and stir well the water with tomato puree, salt, pepper and flour. Pour the resulting mixture into the casserole and place it in an oven preheated to 180°C for 35-40 minutes. The finished dish can be served hot or chilled.

Currently, the secular press in its publications focuses only on the dietary significance of fasting. This is absolutely wrong. Of course, eating light food plant products will entail physical cleansing of the body, loss extra pounds. But the post is by no means fasting diet. It presupposes, first of all, moral purification. Fasting people should not only eat light food, but also give up bad habits, control their emotions (for example, anger), and refrain from violent entertainment.

This article will offer recipes for dishes, in particular casseroles, that will help you withstand Lent. But they are also suitable for dieting. It’s just that each person must consciously distinguish these concepts from each other. Lenten casseroles turn out to be quite tasty and satisfying, despite the grins of skeptics who think that it is impossible to prepare a dish without eggs, fat and other prohibited foods.

Lenten casseroles can be prepared from a variety of products. For example, here is the recipe fish dish. You will need 400 grams of fish fillet, half a kilogram of potatoes, 150 grams of vegetable oil, 60 grams tomato paste, 100 grams of onion, parsley (two tablespoons), breadcrumbs, sugar, salt, red and black pepper. You need to cut the peeled and washed potatoes into slices. Fish fillet fry in vegetable oil. The onion needs to be cut into half rings and also fried. Now take a baking dish, grease it with oil and start layering. First, half with tomato paste with sugar and spices, then fish with onions, again with sauce, and on top everything is covered with the remaining potatoes and sprinkled with breadcrumbs. The dish must be baked in the oven until cooked. Serve with parsley or dill. It turns out very tasty.

Lenten casseroles can also be prepared from vegetables. Here is one recipe that may be useful to you. Take colored beans, soak them in water for three hours, then boil until soft. Next, you need to cool it without removing it from the pan. To prepare the sauce, take carrots and onions, finely chop them and sauté in vegetable oil. Add to them fresh tomatoes, simmer it all for five minutes. Season the sauce with sugar, salt, put bay leaf, you can add a little flour. Then you need to pour it into a pan with beans in the broth, mix it all, sprinkle with herbs and put in the oven until the top layer is browned. This casserole without eggs can be quite a separate dish.

Here is a recipe for those who are partial to mushrooms. In general, lean casseroles are often prepared from this product in combination with potatoes. It turns out tasty and satisfying. Take a kilogram of potatoes, 300 grams of champignons, 10 olives, two tomatoes, 200 grams of lean mayonnaise, olive oil, turmeric, and salt, one onion. Boil the potatoes and add turmeric to the water. Then you need to make a puree, diluting the potatoes with the broth in which they were boiled. The champignons need to be cut into slices, fried with Provencal herbs on olive oil. Now take a mold, put potatoes in it (one third), place mushrooms on top, then onions, cut into thin rings, then another part of the puree, the next layer is olives and tomatoes (cut into slices). At the end, we lay out the rest of the mashed potatoes, grease it and place the broccoli on top of the casserole, while pressing its pieces into the potatoes. The resulting casserole has excellent taste qualities, and its aroma is simply divine.

All of the above recipes can safely be called lean. In addition, such casseroles are low in calories, so they will fit into your diet. All you have to do is try to cook them. Now you no longer think that lean casseroles are tasteless?

Lenten casseroles - basic cooking principles

Lenten casseroles are prepared from pasta, cereals, mushrooms or vegetables. The main components are boiled in advance or used raw. It all depends on the recipe and method of preparation. Vegetables are grated, cut into thin slices or mashed.

The sauce for lean casserole is prepared from tomato paste or soy milk; flour or starch is used as a thickener.

The main ingredients are crushed according to the recipe and laid out in layers, or everything is mixed in homogeneous mass, after which they are placed in a mold, poured with the prepared sauce and baked in the oven. If the main ingredients are raw, the baking time will increase.

Lenten casseroles can be prepared by combining the most different products, it all depends on your preferences and imagination.

Recipe 1. Lenten casserole from zucchini and tomatoes

Ingredients

Young zucchini;

Tomatoes – two pcs.;

Table salt;

Dill - a bunch;

Apple cider vinegar – 20 ml;

Flour - a glass;

Rast. oil – 60 ml;

Ground flax-seed– 50 g;

Baking powder – 5 g.

Cooking method

1. Pour flax seeds into a coffee grinder and grind into powder. Fill it with water at a ratio of 1:2 for two hours.

2. Rinse and peel the zucchini. Grate into coarse shavings. Drain the water from the flax seed and add it to the zucchini. Chop the washed dill and also add it to grated zucchini. Pour vegetable oil and apple cider vinegar into the mixture, add salt and baking powder. Mix everything. The consistency should be like thick sour cream.

3. Grease a high-sided baking dish and pour the zucchini mixture into it. Level the surface. Cut the washed tomatoes into thin circles and place them on the surface of the zucchini dough. Place in the oven and bake for about an hour at 200 C. Cool the casserole without removing it from the pan. Then remove from the mold and cut into portions.

Recipe 2. Lenten pasta casserole

Ingredients

250 g zucchini;

Half a liter of purified water;

Green onions;

600 g pasta;

Ground pepper;

200 g tomatoes;

A couple of cloves of garlic;

300 g champignons;

Vegetable oil;

Mushroom bouillon cube;

60 g flour.

Cooking method

1. Pour water into a deep container and place it on strong fire. Once it boils, turn off the heat and add salt. Add the pasta and cook it, stirring occasionally to prevent it from sticking. Then drain the water, place the product in a colander and rinse under the tap.

2. Wash the zucchini, trim on both sides and chop with a sharp knife in small pieces.

3. Wash the champignons, dry them slightly and chop into thin slices.

4. Sort it out green onions, rinse and shake off any remaining moisture. Chop it finely.

5. Cut the washed tomatoes into small pieces. Peel the garlic and crush it using a garlic press.

6. Pour some oil into a frying pan and place on low heat. Place the mushrooms in it and fry, stirring with a wooden spatula, for half an hour. All the juice should evaporate. Then add the tomatoes, green onions and zucchini and continue to simmer the vegetable filling until the zucchini is soft. Add salt and pepper and turn off the heat.

7. Pour oil into a saucepan and heat it well. Add flour, and stirring continuously, fry it until yellowish. Remove the saucepan from the heat, and in its place put a saucepan of water, boil, add the bouillon cube and stir until it is completely dissolved. Add the fried flour in a thin stream, stirring constantly to prevent lumps from forming. Turn down the heat and simmer the sauce, stirring, for three minutes. Remove from heat, after about five minutes add crushed garlic, season with pepper and stir.

8. Add the vegetable filling to the pasta and mix everything well. Transfer the mixture onto the greased deco and smooth the surface with a spoon. Pour the sauce over everything and place in an oven preheated to 180 C and bake for 20 minutes until a golden brown crust appears on the surface.

Recipe 3. Lenten potato and mushroom casserole

Ingredients

Potatoes – 4 pcs.;

Flour – two tbsp. spoons;

Pepper and table salt;

Mushrooms – 200 g;

Pickled cucumbers – three pcs.;

Onion head.

Cooking method

1. Peeled and washed potatoes, cut into large pieces. Place in a bowl, season with pepper and salt and add flour. Mix everything well.

2. Wash the mushrooms, dry them slightly and pass through a meat grinder. Remove the skins from the onion and finely chop it. Fry the mushrooms and onions in a frying pan, covering with a lid. Salt and pepper. Cut the pickled cucumbers into thin halves.

Potato;

Fried mushrooms with onions;

Sliced cucumbers;

And again potatoes.

Cover the casserole with foil and place in an oven preheated to 200 C for forty minutes.

4. Then remove the top foil and bake for another quarter of an hour until golden brown crust.

Recipe 4. Lenten Moussaka casserole

Ingredients

Eggplant and onion;

A bunch of greenery;

Champignons – 100 g;

Ground pepper and salt;

Half a zucchini;

Sunflower oil – 100 ml;

Tomatoes - four pcs.;

A mixture of herbs;

Soy milk – 275 ml;

Bread crumbs;

Garlic – clove;

Tomato puree;

Walnuts – 80 g;

Flour – 30 g.

Cooking method

1. Wash the zucchini and eggplant and cut into slices. Heat a little in a frying pan sunflower oil, heat and fry the vegetables on both sides. Place them on a disposable towel to get rid of excess fat.

2. Cut the peeled and washed onion into cubes. Add a little more oil to the pan, add the onion and simmer for another five minutes. Then add mushroom slices and crushed garlic and cook for the same amount of time.

3. Wash the tomatoes and cut into cubes. Place them in a frying pan, add tomato puree and sprinkle herbs. Simmer over low heat until it becomes a sauce. Now we add crushed nuts and bread crumbs, pepper and salt.

4. In a saucepan, mix flour with soy milk and vegetable oil. Place it on low heat and cook, whisking with a blender, for five minutes. The mixture should be smooth and quite thick.

5. Grease a mold with high sides with oil, place zucchini and eggplant on the bottom and along the edges. Fill with tomato-nut paste, pour a layer on it white sauce and again tomato-nut paste. Place in the oven for half an hour and bake at 180 C. Remove the casserole from the oven, place on plates and top with herbs and nuts.

Recipe 5. Lenten vegetable lavash casserole

Ingredients

Three thin pita bread;

70 ml tomato paste;

Salt and ground pepper;

800 g eggplant;

A third of a glass of water;

Three fresh tomatoes;

A glass of soy milk;

800 g zucchini.

Cooking method

1. Cut the washed eggplants into pieces, add salted water and soak for about an hour. Drain the water and squeeze the vegetable.

2. Cut the washed tomatoes and zucchini into pieces. Mix all the vegetables.

3. Pour into a saucepan soy milk and dissolve the tomato paste in it. Beat with a blender, season with spices and table salt.

4. Cut the pita bread in half. Place half a sheet of pita bread in a suitable form, lined with foil, with high sides and pour the sauce over it. Cover with the other half of the pita bread. We put a quarter of the whole vegetable filling and pour the sauce over the vegetables. Cover with pita bread and continue to form the casserole in this order until the ingredients run out. The top layer should be pita bread, smeared with sauce.

5. Place the mold in an oven preheated to 180 C and bake for about an hour.

Recipe 6. Lenten potato and bean casserole

Ingredients

A glass of beans;

Salt and black pepper;

250 g potatoes;

75 g vegetable oil;

Onion head;

20 g breadcrumbs.

Cooking method

1. Peel and rinse the potatoes. Place in a saucepan and boil. Grind it through a meat grinder.

2. Sort the beans, add water and cook until soft. Drain the water, cool and puree in a blender.

3. Remove the peel from the onion, finely chop and fry in a small amount of oil.

4. Combine potatoes and beans, season with pepper and salt and mix well.

5. Grease the pan and sprinkle with breadcrumbs. Lay out half vegetable mass, level the surface, spread the fried onions and cover with the rest of the beans and potatoes. Sprinkle with oil and place in a preheated oven for half an hour.

Recipe 7. Lenten casserole from corn grits"Joys of Life"

Ingredients

150 g corn grits;

A bunch of parsley;

300 g pickled champignons;

50 g frozen garlic arrows;

Salt and bay leaf;

200 ml tomato juice;

Carrot;

Vegetable oil;

Two onions.

Cooking method

1. Following the instructions on the package, cook porridge from corn grits. Place half of the porridge in springform, greased with oil and sprinkled with breadcrumbs or semolina.

2. Drain the brine from the mushrooms and simmer them in a frying pan with finely chopped onion. Spread the resulting mixture onto the porridge. Cover the mushrooms and onions with the remaining porridge and distribute it in an even layer.

3. Bake the dish for a quarter of an hour at 180 C. Ready casserole decorate with garlic arrows and parsley.

Recipe 8. Lenten casserole " Vegetable mix»

Ingredients

120 g each of zucchini, cabbage, tomatoes and pumpkin;

Art. l. sunflower seeds;

100 ml vegetable oil;

Spices and salt;

50 ml water;

A bag of baking powder;

50 g of wheat and corn flour.

Cooking method

1. We wash all the vegetables, peel the zucchini and pumpkin and chop them small cubes. Place the chopped vegetables in a blender container and pour vegetable oil and grind everything to a puree.

2. Then season vegetable mixture spices and salt and mix again. Add corn and wheat flour, add baking powder and stir with a wooden spatula until smooth.

3. Pour the vegetable dough into a mold greased and sprinkled with breadcrumbs, sprinkle sunflower seeds on top and bake in the oven at 190 C for half an hour until a golden brown crust forms on top.

Recipe 9. Lenten bean casserole with a layer of mushrooms

Ingredients

200 g beans;

75 g sunflower oil;

150 g peas;

200 g mushrooms;

Half a can of green peas;

Onion and carrot;

50 g lean mayonnaise.

Cooking method

1. Sort and wash the beans and peas. Place them in separate deep plates and soak in clean water for three hours. After this time, boil the peas and mash them into a puree using a masher.

2. Boil the beans until soft, place them in a blender container, add lean mayonnaise and blend everything until mushy. Place the beans in a bowl and mix them with green peas. Transfer the resulting mixture into a mold and level it using a wooden spatula.

3. Fry finely chopped mushrooms with onions and place them in the pan on a layer of beans, spreading them evenly over the surface.

4. Coarsely chop the peeled carrots and fry them in the pan where the mushrooms were fried until soft. Transfer it to pea puree and stir. Place it on a layer of mushrooms, smooth it out and place it in a preheated oven for half an hour.

Lenten casseroles - secrets and tricks from experienced chefs

In order for the casserole on top to acquire delicious crust, you can grease it with lean mayonnaise.
Potatoes for casserole can be sliced or grated, but if you mash them, the casserole will be more tender and fluffy.
Mushrooms in the casserole can be used either fresh, marinated or dried.
To serve the lean casserole, use a sauce made from lean mayonnaise and tomato paste, adding herbs and crushed garlic.
Do not remove the casserole from the pan immediately after baking, let it cool a little, and then you can remove it without damaging its integrity.

Vegetable casserole - hearty and healthy dish, which you can cook with pleasure during Lent. Recipes for lean casseroles can be different - with mushrooms, zucchini, potatoes and other vegetables. Lenten casserole is prepared quickly and does not require special cooking skills.

Lenten carrot casserole

Carrots for casserole can be boiled, baked in foil or cooked in a double boiler. Makes 5 servings. Calorie content per serving – 250 kcal. Cooking time is one hour.

Ingredients:

half a kilo of carrots;
150 g sunflower seeds;
two cloves of garlic;
150 g pumpkin seeds;
dry parsley spoon;
half a spoon of fresh or dry rosemary.

Preparation:

Boil the carrots and peel them. Cut into pieces.
Grind the seeds in a blender.
Add rosemary, squeezed garlic and parsley to the seeds.
Puree the carrots and add to the mixture.
Add salt, mix well.
Bake the casserole in a greased pan for about 20-40 minutes. The time depends on the size of the mold (the smaller, the more more like a dish get ready).

Serve carrot casserole with vegetable side dish and fresh herbs.

Lenten casserole with potatoes and fish

This is very tasty and unusual fish casserole with potatoes and broccoli. The casserole is just getting ready more than an hour. Calorie content per serving – 150 kcal. Makes 8 servings. Lenten casserole is being prepared in the oven.

Required ingredients:

300 g potatoes;
300 g;
700 g fish fillet;
300 g carrots;
seasoning for fish;
oil grows. and salt.

Preparation step by step:

Boil all the vegetables separately and puree them in separate bowls. You can add salt to taste.
Cut the fish into pieces.
Place broccoli, fish (sprinkle with seasoning), mashed potatoes, and carrots in layers in a mold.
Bake the casserole for 40 minutes.

Decorate lean potato casserole with fish with fresh herbs and slices fresh cucumbers.

Lenten Pumpkin Casserole

Lenten pumpkin casserole is tender and prepared with minimal ingredients. Makes 4 servings. The total calorie content of the dish is 1300 kcal. It takes about two hours to prepare.

Required ingredients:

350 g pumpkin;
75 g semolina;
20;
50 ml. rast. oils;
three spoons of powdered sugar.

Cooking steps:

Wash and peel the pumpkin, cut into small pieces. Cook for 10 minutes.
Turn the pumpkin into puree, add powder and semolina. Stir well to avoid lumps. Add washed raisins.
Leave the mixture for 15 minutes until the cereal swells.
Pour the mixture into the pan and bake for 35 minutes in the oven.

Bake the casserole until golden brown. You can sprinkle the baked goods with nuts or powder before serving.

Lenten casserole with potatoes and mushrooms

This lean potato casserole with mushrooms takes about an hour to prepare. The calorie content of the dish is 2000 kcal. Makes 8 servings.

Ingredients:

seven potatoes;
two onions;
250 g champignons;
4 cloves of garlic;
three tbsp. l. rast. oils;
ground pepper and thyme - 0.5 tsp each.

Preparation step by step:

Boil the potatoes. Finely chop the onions.
Rinse the mushrooms and remove the film. Cut the champignons into thin slices.
Fry the onion and add the mushrooms. Fry until the liquid has evaporated.
Add salt and spices to the frying.
Mash the potatoes into a puree.
Grease the mold with oil. Add a layer of puree and smooth it out. Place a layer of mushrooms and onions.
Bake the casserole for 25 minutes.

Lenten casserole with mushrooms and potatoes turns out with a golden brown and crispy crust. You can supplement the dish with vegetables or fresh herbs.

Casseroles are easy to make but incredibly delicious dish.

At minimum costs effort and means to learn a dish that is not ashamed to serve even for festive table.

Lenten casseroles - basic cooking principles

The sauce for lean casserole is prepared from tomato paste or soy milk; flour or starch is used as a thickener.

The main ingredients are crushed according to the recipe and laid out in layers, or everything is mixed into a homogeneous mass, after which they are placed in a mold, poured with the prepared sauce and baked in the oven. If the main ingredients are raw, the baking time will increase.

Lenten casseroles can be prepared by combining a variety of products, it all depends on your preferences and imagination.

Recipe 1. Lenten zucchini and tomato casserole

Ingredients

young zucchini;

tomatoes - two pcs.;

table salt;

dill - a bunch;

apple cider vinegar– 20 ml;

flour - a glass;

rast. oil – 60 ml;

ground flaxseed – 50 g;

baking powder – 5 g.

Cooking method

1. Pour flax seeds into a coffee grinder and grind into powder. Fill it with water at a ratio of 1:2 for two hours.

2. Rinse and peel the zucchini. Grate into coarse shavings. Drain the water from the flax seed and add it to the zucchini. Chop the washed dill and also add it to the grated zucchini. Pour vegetable oil and apple cider vinegar into the mixture, add salt and baking powder. Mix everything. The consistency should be like thick sour cream.

Recipe 2. Lenten pasta casserole

Ingredients

250 g zucchini;

half a liter of purified water;

green onions;

600 g pasta;

ground pepper;

200 g tomatoes;

a couple of cloves of garlic;

300 g champignons;

vegetable oil;

mushroom bouillon cube;

Cooking method

1. Pour water into a deep container and place on high heat. Once it boils, turn off the heat and add salt. Add the pasta and cook it, stirring occasionally to prevent it from sticking. Then drain the water, place the product in a colander and rinse under the tap.

2. Wash the zucchini, cut on both sides and chop into small pieces with a sharp knife.

3. Wash the champignons, dry them slightly and chop into thin slices.

4. Sort the green onions, rinse and shake off any remaining moisture. Chop it finely.

5. Cut the washed tomatoes into small pieces. Peel the garlic and crush it using a garlic press.

Recipe 3. Lenten potato and mushroom casserole

Ingredients

potatoes – 4 pcs.;

flour - two tbsp. spoons;

pepper and table salt;

mushrooms – 200 g;

pickled cucumbers – three pcs.;

onion head

Cooking method

1. Peeled and washed potatoes, cut into large pieces. Place in a bowl, season with pepper and salt and add flour. Mix everything well.

- potato;

— fried mushrooms with onions;

- chopped cucumbers;

- and again potatoes.

Cover the casserole with foil and place in an oven preheated to 200 C for forty minutes.

4. Then remove the top foil and bake for another quarter of an hour until golden brown.

Recipe 4. Lenten Moussaka casserole

Ingredients

eggplant and onion;

a bunch of greenery;

champignons – 100 g;

ground pepper and salt;

half a zucchini;

sunflower oil – 100 ml;

tomatoes - four pcs.;

a mixture of herbs;

soy milk – 275 ml;

bread crumbs;

garlic – clove;

tomato puree;

walnuts – 80 g;

flour – 30 g.

Cooking method

1. Wash the zucchini and eggplant and cut into slices. Heat a little sunflower oil in a frying pan, heat and fry the vegetables on both sides. Place them on a disposable towel to get rid of excess fat.

3. Wash the tomatoes and cut into cubes. Place them in a frying pan, add tomato puree and sprinkle with herbs. Simmer over low heat until it becomes a sauce. Now add crushed nuts and bread crumbs, pepper and salt.

4. In a saucepan, mix flour with soy milk and vegetable oil. Place it on low heat and cook, whisking with a blender, for five minutes. The mixture should be smooth and quite thick.

5. Grease a mold with high sides with oil, place zucchini and eggplant on the bottom and along the edges. Fill with tomato-nut paste, pour a layer of white sauce on it and again with tomato-nut paste. Place in the oven for half an hour and bake at 180 C. Remove the casserole from the oven, place on plates and top with herbs and nuts.

Recipe 5. Lenten vegetable lavash casserole

Ingredients

three thin pita breads;

70 ml tomato paste;

salt and ground pepper;

800 g eggplant;

a third of a glass of water;

three fresh tomatoes;

a glass of soy milk;

800 g zucchini.

Cooking method

1. Cut the washed eggplants into pieces, add salted water and soak for about an hour. Drain the water and squeeze the vegetable.

2. Cut the washed tomatoes and zucchini into pieces. Mix all the vegetables.

3. Pour soy milk into a saucepan and dissolve the tomato paste in it. Beat with a blender, season with spices and table salt.

4. Cut the pita bread in half. Place half a sheet of pita bread in a suitable form, lined with foil, with high sides and pour the sauce over it. Cover with the other half of the pita bread. Place a quarter of the entire vegetable filling on it and pour the sauce over the vegetables. Cover with pita bread and continue to form the casserole in this order until the ingredients run out. The top layer should be pita bread, smeared with sauce.

5. Place the mold in an oven preheated to 180 C and bake for about an hour.

Recipe 6. Lenten potato and bean casserole

Ingredients

a glass of beans;

salt and black pepper;

250 g potatoes;

75 g vegetable oil;

onion head;

20 g breadcrumbs.

Cooking method

1. Peel and rinse the potatoes. Place in a saucepan and boil. Grind it through a meat grinder.

2. Sort the beans, add water and cook until soft. Drain the water, cool and puree in a blender.

3. Remove the peel from the onion, finely chop and fry in a small amount of oil.

4. Combine potatoes and beans, season with pepper and salt and mix well.

5. Grease the pan and sprinkle with breadcrumbs. Lay out half of the vegetable mass, level the surface, spread out the fried onions and cover with the rest of the beans and potatoes. Sprinkle with oil and place in a preheated oven for half an hour.

Recipe 7. Lenten corn casserole “Joys of Life”

Ingredients

150 g corn grits;

a bunch of parsley;

300 g pickled champignons;

50 g frozen garlic arrows;

salt and bay leaf;

200 ml tomato juice;

carrot;

vegetable oil;

two onions.

Cooking method

1. Following the instructions on the package, cook porridge from corn grits. Place half of the porridge in a springform pan, greased with butter and sprinkled with breadcrumbs or semolina.

3. Bake the dish for a quarter of an hour at 180 C. Decorate the finished casserole with garlic arrows and parsley.

Recipe 8. Lenten casserole “Vegetable mix”

Ingredients

120 g each of zucchini, cabbage, tomatoes and pumpkin;

Art. l. sunflower seeds;

100 ml vegetable oil;

spices and salt;

50 ml water;

a bag of baking powder;

50 g each of wheat and corn flour.

Cooking method

1. We wash all the vegetables, peel the zucchini and pumpkin and chop them into small cubes. Place the chopped vegetables in a blender container, pour in vegetable oil and grind everything to a puree.

2. Then season the vegetable mixture with spices and salt and mix again. Add corn and wheat flour, add baking powder and stir with a wooden spatula until smooth.

3. Pour the vegetable dough into a mold greased and sprinkled with breadcrumbs, sprinkle sunflower seeds on top and bake in the oven at 190 C for half an hour until a golden brown crust forms on top.

Recipe 9. Lenten bean casserole with a layer of mushrooms

Ingredients

200 g beans;

75 g sunflower oil;

150 g peas;

200 g mushrooms;

half a can of green peas;

onion and carrot;

50 g lean mayonnaise.

Cooking method

1. Sort and wash the beans and peas. Place them in separate deep plates and soak in clean water for three hours. After this time, boil the peas and mash them into a puree using a masher.

2. Boil the beans until soft, place them in a blender container, add lean mayonnaise and blend everything until mushy. Place the beans in a bowl and mix them with the green peas. Transfer the resulting mixture into a mold and level it using a wooden spatula.

3. Fry finely chopped mushrooms with onions and place them in the pan on a layer of beans, spreading them evenly over the surface.

4. Coarsely chop the peeled carrots and fry them in the pan where the mushrooms were fried until soft. Add it to the pea puree and stir. Place it on a layer of mushrooms, smooth it out and place it in a preheated oven for half an hour.

Lenten casseroles - secrets and tricks from experienced chefs

In order for the casserole to acquire an appetizing crust on top, you can grease it with lean mayonnaise.
Potatoes for casserole can be sliced or grated, but if you mash them, the casserole will be more tender and fluffy.
Mushrooms in the casserole can be used either fresh, marinated or dried.
To serve the lean casserole, use a sauce made from lean mayonnaise and tomato paste, adding herbs and crushed garlic.
Do not remove the casserole from the pan immediately after baking, let it cool a little, and then you can remove it without damaging its integrity.