Vegetarian lasagna with eggplant, zucchini and spinach - step-by-step recipe with photos on how to cook at home. Vegetarian (vegan) lasagna: incredible result

One of the most popular dishes Italian cuisine considered vegetarian lasagna. The recipes for this tasty and healthy dish are amazing in their variety. Therefore, every housewife will certainly choose the most suitable option for herself. There is not an ounce of meat in such dishes. Present here instead large number various vegetables.

Option with carrots and bell peppers

Using the technology described below, you get a very satisfying and flavorful vegetarian lasagna in a slow cooker. The recipe for this dish is extremely simple, so it is possible that you will often cook it for your family. To submit it on time dining table, stock up on everything in advance necessary products. IN in this case you will need:

Packing lasagna sheets.
3 ripe large tomatoes.
250 grams hard cheese low-melting varieties.
A couple of bell peppers and eggplants.
Medium carrot.
Quarter pack butter.
600 milliliters of milk.
A couple of tablespoons of white wheat flour.
Salt and spices.

Process Description

To prevent the vegetarian lasagna you make, the recipe for which includes eggplants, from acquiring a bitter taste, you first need to prepare these vegetables. They are washed and cut small cubes and placed in a suitable container. Then the eggplants are generously sprinkled with salt and left for fifteen minutes. Then they are washed in cool water and drained in a colander.

Now it's time to work on the remaining components. Washed vegetables are peeled and seeded and then chopped. Grate carrots on a fine grater. Tomatoes and bell pepper cut into cubes.

Place eggplants and carrots in a multicooker bowl greased with vegetable oil. When they are lightly fried, add peppers and tomatoes and continue cooking. The browned vegetables are placed on a clean plate, and butter is added to the vacated multicooker. When it melts, pour flour in there and wait until it acquires a golden hue. Then milk is poured into the device and seasoned with a pinch of nutmeg. After a couple of minutes, almost all of the resulting sauce is poured into a separate bowl.

Lasagna sheets, previously doused with boiling water, are placed in a slow cooker so that they are on top of each other. Some of the vegetable filling is distributed on top. All this is sprinkled with a small amount grated cheese and cover again with sheets. This time they are smeared with milk sauce. The sheets are sprinkled with grated cheese and continue to alternate layers. Vegetarian lasagna, the recipe for which is discussed just above, is baked in the “Multi-cook” mode at one hundred and twenty degrees. In about half an hour it will be completely ready for use. Before serving, it is slightly cooled and cut into individual portions. If desired, sprinkle the dish with chopped herbs.

Vegetarian lasagna: recipe with zucchini

This light summer The dish consists almost entirely of vegetables. Therefore, it turns out not only tasty, but also incredibly healthy. Since this lasagna can be given not only to adults, but also to children, it is ideal for family lunch. To prepare it you will need:

200 grams of lasagne sheets.
Fresh medium sized zucchini.
400 grams of broccoli.
A couple of tomatoes and onions.
Large carrots and sweet bell peppers.
A couple of cloves of garlic.
Parsley root.
500 milliliters of water or vegetable broth.
A pod of hot pepper.
A liter of ready-made bechamel sauce.
250 grams of hard cheese.

In order for you to get a truly delicious vegetarian lasagna, the recipe of which is so simple that even an inexperienced housewife can easily master it, you need to additionally stock up on salt and nutmeg.

Sequence of actions

At the initial stage, you need to deal with vegetables. They are washed, cleaned and crushed. Broccoli is separated into florets and processed in a food processor. Onions, zucchini, carrots and sweet pepper cut into small cubes. Garlic is passed through a special press. Parsley root and hot pepper are chopped using a sharp knife.

Pour vegetable oil into a thick-bottomed pan and heat it well. Then place onions, garlic and hot pepper. After a couple of minutes, add carrots, broccoli, zucchini and parsley root. Cover all this with a lid and simmer over low heat. After five minutes, add tomato slices and sweet peppers to the pan. Mix everything carefully and continue to simmer. Shortly before removing from the stove, add salt and a little hot water or broth to the vegetable stew.

The prepared bechamel is placed in a separate saucepan. Vegetable or mushroom broth. All this is seasoned with nutmeg and heated over low heat until thickened.

Place a little sauce in a refractory dish. Place lasagna sheets and some vegetable stew. All this is poured with sauce and sprinkled with grated cheese. Layers alternate until the form is filled. It is important to ensure that the sauce and hard cheese are the last. Cover the whole thing with foil and put it in the oven. Vegetarian lasagna is being baked, the recipe for which will probably appear on the pages of your cookbook, at standard one hundred and eighty degrees. After about half an hour, it is removed from the oven, freed from foil, decorated with tomato slices, sprinkled with cheese and returned. After seven minutes, the browned lasagne is removed from the oven. Before serving, it is slightly cooled and cut into individual portions.

Vegetarian lasagna: recipe with eggplant

This option is interesting because it involves the use tomato sauce. To implement it, you will need simple and easily accessible components, the main part of which every thrifty housewife always has. To prepare delicious and healthy lunch, you will need:

Large fresh eggplant.
Half an onion.
400 milliliters of tomatoes own juice.
A tablespoon of olive oil.
Lasagne sheets.
A couple of cloves of garlic.
A teaspoon of sugar.
50 grams each of flour and butter.
500 milliliters vegetable broth.
Salt and spices.

Cooking algorithm

Using the technology described below, you get a very satisfying and appetizing vegetarian lasagna. The recipe for this dish can be divided into several stages. You need to start the process with vegetables. They are washed, cleaned and crushed. Onions, eggplants and garlic are cut into cubes. Garlic is chopped using a sharp knife.

Heat vegetable oil in a frying pan. Then put onions and garlic there and fry them. When they become transparent, add eggplant to them. After five minutes, the vegetables are sent to a separate plate. And the remaining oil is filled with tomatoes in their own juice, sugar, salt and spices. Cover the whole thing with a lid and simmer for about a quarter of an hour. Then ready sauce combine with fried vegetables. The resulting mass is mixed and removed from the burner.

Melt the butter in a separate saucepan and add flour to it. Mix everything so that there are no lumps left, pour in hot broth, salt, season with spices and boil to the desired thickness.

Lay lasagne sheets at the bottom of the pan and cover them with tomato-covered vegetables. Bechamel is placed on top. The whole thing is covered again with sheets of dough and the layers are repeated. The top must be coated with bechamel sauce. Vegetarian lasagna, the recipe with photos of which is presented in today’s article, is baked at standard one hundred and eighty degrees. After about twenty-five minutes it is ready to be removed from the oven and served for dinner.

Option with olives

This recipe allows you to quickly and without unnecessary hassle prepare delicious and healthy dinner for the whole family. To do this, stock up on everything you need in advance. This time you should have on hand:

16 sheets of lasagne.
A couple of large eggplants.
4 ripe tomatoes.
Half a jar of olives.
150 grams of cheese.
4 tablespoons butter.
3 glasses of milk.
Salt, spices and dried herbs.

Cooking technology

Washed and diced eggplants are fried on vegetable oil. After a few minutes, crushed tomatoes (without skin), salt and spices are added to them. All this is cooked until the moisture has completely evaporated.

Melt the butter in a separate saucepan, combine it with flour and mix. After a minute, milk is poured in, seasoned with dried herbs and boiled to the desired thickness.

Place lasagna sheets in an ovenproof dish and cover them with vegetables. All this is poured with a third of the available sauce and the procedure is repeated twice more. The penultimate layer is sprinkled with half of the grated cheese and decorated with olives. Place lasagna sheets on top and cover them with the remaining sauce. All this is sprinkled with grated cheese again and put into a hot oven for half an hour.

Option with pumpkin

Using the technology described below, a very aromatic and appetizing vegetarian lasagne is obtained. This homemade recipe is incredibly simple. It is also important that it does not involve the use of expensive or scarce components. So that your family can try this lasagna, buy everything you need in advance. In your kitchen you should have:

Half a kilo of ripe tomatoes.
125 grams of mozzarella.
250 milliliters of milk.
50 grams each of Parmesan and butter.
Small butternut squash.
250 grams of whipped cream.
3 tablespoons olive oil.
A couple of bulbs.
40 grams of flour.

Cooking method

The peeled and chopped pumpkin is poured with salted water, brought to a boil and removed from the burner. Fry chopped onions in heated vegetable oil, add chopped tomatoes (without skin) and simmer for several minutes.

Combine melted butter and flour in a saucepan. Mix everything well and fry. After a couple of minutes, add whipped cream and cow's milk. The future sauce is boiled to the required consistency, salted, seasoned with spices and removed from the heat.

Lasagna sheets are dipped in boiling water for a couple of minutes and immediately lowered into a container with ice water. When they have cooled, dry them on a towel and place in a heat-resistant dish, alternating with vegetables and sauce. Place pumpkin pieces, Parmesan and mozzarella on top. Bake lasagna at standard one hundred and eighty degrees for at least forty minutes.

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

And if you like to experiment, then be sure to take this recipe into service, because there is room for your imagination to run wild. Dina, for example, makes layers of lasagne from potatoes, eggplant, tomato and even buckwheat. Well, what about your vegetarian version of this? wonderful dish I suggest below.

Dough:

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

Filling:

1 carrot
2 large bell peppers
2 tomatoes
½ jar of olives
1.5 tbsp. l. tomato paste
150 ml. water
1 tsp. salt
2 tsp. Sahara
spices: ½ tsp. (or to taste) ground coriander, black pepper, turmeric, asafoetida, 2 tsp. mixtures of dry herbs (Provencal, Italian or others)
300 gr. hard cheese (such as Russian or Dutch with microbial rennet)
200 gr. Adyghe cheese
béchamel sauce

To prepare lasagna, you can buy ready-made dry sheets of dough or make it yourself, as it is not at all difficult. You need to mix flour, salt and water and knead tightly 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 as well. 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 add pepper.
After 1-2 minutes add to vegetables tomato paste, hot water(150 ml) salt, sugar and cook until soft.
At the end, sprinkle with black pepper and dry herbs, mix and turn off. The smell is amazing!
Take 1/6 of the dough, make a ball and roll it out very thin (1 mm) on a floured table to the size of the mold (mine is Ø 25 cm). Cover the rest of the dough so that it does not dry out.
Grease a deep mold (about 10 cm high) vegetable oil and pour 2-3 tbsp. spoons of Bechamel sauce, evenly distributed over the bottom.
Place a rolled out layer of dough or purchased sheets on top (you may need to boil them first, read the instructions).
Spread 1/3 of the vegetable filling evenly.
Pour Bechamel sauce over it and sprinkle with ¼ of the grated hard cheese.
Now roll out the next layer of dough and place it on top of the cheese.
Spread it with Bechamel sauce and sprinkle with chopped olives.
Make a layer of grated Adyghe cheese on top (½ part).
Roll out and place a layer of dough.
Repeat points 11 and 12 (layer of vegetable filling, bechamel and cheese).
Make a layer of dough again and spread the sauce on it.
Place the tomatoes, cut into slices
.
Sprinkle with remaining Adyghe cheese.
Roll out and place the next layer of dough.
Repeat points 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.
Cover the pan with foil.
Place 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 sit for about 15 minutes. Also, it will be very beautiful and tasty if served on lettuce leaves.

In this recipe, all components combine perfectly in taste and complement each other. I'm sure you will love this dish!

Recipe 2: Vegetarian lasagne with eggplant and béchamel sauce

I suggest preparing a hearty vegetarian lasagna with eggplants. Eggplant here goes perfectly with bechamel sauce and cheese! By the way, the taste of eggplant in vegetarian lasagna is reminiscent of mushrooms.

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

Bechamel sauce for lasagna:

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

Remove the stems from the eggplants and cut into thin strips. If desired, you can first peel the eggplants. I don't peel it - it tastes better with the peel.
Place the strips on a wire rack and place in the oven at 180 degrees C for 10 minutes. In lasagna, the dried eggplants will be soaked in the sauce and taste like mushrooms. Making bechamel sauce
Now prepare the bechamel sauce.
Place butter in a frying pan, turn on low heat and melt the butter.

Add flour to melted butter and stir. Increase the heat to medium. Fry for a minute, stirring constantly.

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

Pour some bechamel sauce into the lasagna pan and spread it over the pan.

Lay out three plates of lasagna parallel to each other (not overlapping!).

Place strips of oven-dried eggplant on top.

Pour bechamel sauce over everything.

Add ¼ of the grated cheese.
Place the lasagna slices on top of the cheese again.
Now it's eggplant again.
Bechamel and cheese again.

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

Simply fill the last row of lasagne plates with bechamel sauce and, if desired, additional cream, sprinkle cheese on top.

Place the vegetarian lasagna with eggplants 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 different fillings

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 photographs and paid a lot of attention to the design), I think if you cook it a couple of times you can finish it in an hour.
In addition, lasagna is 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 lasagna I used:

LASAGNA SHEETS — 250 gr. (0.5 packs)

FILLINGS:
Broccali cabbage - 300 gr.
Carrots - 1 pc. (small)
Bell 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 (possibly in packaging) to clean them of “dirt” on a subtle level.

FILLINGS:

Filling No. 1:
Peel the tomatoes: place them in a pan of boiling water, turn them over after a minute, remove them from the stove and place them in cold water, remove the skin.

Cut into thin transverse rings.

Filling No. 2:
Peel the bell pepper and cut into small squares.

Boil broccali and carrots until half cooked, drain.

Cool. Finely chop.

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

Keep over medium heat, stirring until the moisture evaporates.

Filling No. 3:
Grate the cheese on a medium grater.

Cut the olives into slices into a separate plate.

WE COLLECT:

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

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

Divide filling No. 1 in half and place half on top of the sheets,

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

Cover with lasagna sheets.

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

cover with a generous layer of sauce and lasagna sheets.

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

Cover with bechamel sauce (about the size of the 1st floor) and lasagna sheets.

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

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

and switched to 150 degrees until a golden color appeared.

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

SERVE:
When we take it out of the oven aromatic dish, the main thing is not to forget to offer it ;)
For beautiful presentation I used lettuce, dill and olives.

Now here's Bon appetit, signeurs and signorites!

Recipe 4: Vegetarian lasagna with champignon mushrooms, or without them. Lots of mozzarella cheese

1. We will need:
— ready sheets eggless lasagna, bell peppers, spices, mozzarella cheese, maazdam cheese, any other lightly floating spicy cheese, olives, a little garlic-soy minced meat (you can do without it), greens, a couple of spoons of sour cream.
2. Three cheeses (lots of them!) in equal parts.
3. Fry champignon mushrooms until half cooked.
4. Cut the sweet pepper thinly and olives into rings.
5. Grease the mold with oil.
6. Boil the lasagna sheets until half cooked and use a slotted spoon to spread one layer...
7. We lay each layer of laid out lasagna with different fillings specified in point 1, sprinkle with herbs, pepper and always a layer of cheese.
8. When all layers are laid and each of them is sprinkled with cheese, place in a convection oven, covered with foil for 30 minutes at a temperature of 205 degrees and high fan speed.
9. After 30 minutes, take it out, spread sour cream on top, sprinkle with cheese, level, sprinkle black pepper and a little paprika on top, put 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 Lasagna with Carrots

Ingredients for 4 servings:

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

Suitable spices:

Turmeric
Curry
Cardamom
Black pepper

1. Peel the carrots, three coarse grater and fry in oil with spices.

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

3. Add 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 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. Spread one layer of lasagna.

7. Place half of the vegetables on it.

8. Place a layer of lasagne again.

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

10. Fill everything with cream. Cover the baking sheet with foil and place in a preheated oven at 200C for 30-40 minutes.

11. When vegetable lasagna almost ready, take it out of the oven and top it with cheese. Place back in the oven until the cheese browns.

So I shared with you the recipe for vegetable lasagna. It is easy to prepare, like many other dishes. And it turns out very tasty. I think it’s rare that anyone makes lasagna at home. 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 laid out in two layers on a baking sheet, it will also turn out very tasty.

Recipe 6: Vegetarian lasagna with apple and cottage cheese

Apple lasagna is a sweet lasagna with cottage cheese and apples. This type of baking 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.

Place 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.

Wash the apples thoroughly under running water and sprinkle with boiled water. Then wipe dry with a towel. Cut the apples into halves with a knife and cut out the core. Cut into slices on a cutting board. If desired, you can also peel the apples. Divide the chopped apples into three portions. A few apple slices can be left to decorate the finished lasagna.

Step 3: prepare apple lasagna.

Grease a rectangular baking dish with butter and place lasagna sheets. Spoon one piece onto them. curd mass, then the third part apple jam and one part of chopped apples. Then cover everything with lasagna sheets and repeat the layers two more times. Place the remaining curd mixture on the last layer of lasagna sheets and sprinkle brown sugar and cinnamon, and lay out pieces of butter. Preheat the oven up to 180 degrees. Bake apple lasagna in a preheated oven, and 45 minutes. Let the finished lasagna cool slightly in the pan.

Step 4: Serve the apple lasagna.

Cut the apple lasagna into portions with a knife and place on plates with a spatula. Serve warm lasagna with tea or coffee, garnished with sour cream and apple slices.

Bon appetit!

— You can use homemade 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 place them in a saucepan along with water. On high fire Bring the mixture to a boil, then reduce the heat and simmer over low heat. Pass the resulting mass through a sieve and add granulated sugar and mix.
- If you don't have applesauce, then you can cook lasagna without this layer.
— Sour cream can be replaced with thick cream.
— Using this recipe, you can also prepare lasagne from plums, apricots, and peaches.

— Lasagna sheets can be pre-cooked in a pan of boiling water until cooked. Apple slices can also be pre-simmered in a frying pan with butter.

Description

Vegetarian lasagne- a somewhat unconventional version of preparing this classic Italian dish. What is non-classical in this case is that we will not use meat in preparing lasagna. This dish will turn out incredibly healthy, absolutely not greasy and lean (if you remove the cheese). You can easily make vegetarian lasagna at home and include it in your summer diet. You can often find this dish on the menu of popular restaurants.

To make our lasagna as healthy and low-fat as possible, we'll use layers of baked eggplant and zucchini instead of traditional sheets of pasta dough. Vegetables cooked in the oven will fully retain their beneficial properties and quality. For the filling we use grated cheese and a mixture of fried spinach, onions and rice. You can also add your favorite cooked mushrooms to the vegetarian lasagna layers. You can take spices according to your taste and choice. We will use as a filling layer traditional sauce pesto, and also tomato sauce.

You will learn how to prepare delicious vegetable lasagna if you read our step by step recipe of this dish with photo.

Let's get started creating a hearty vegetarian breakfast lasagna.

Ingredients

(80 g)
(80 g)
(40 g)
(40 g)
(1 piece)
(1 clove)
(20 g)
(2 pcs.)
(3 g)
(10 g)
(50 g)
(to taste)
(to taste)
(to taste)

Cooking steps

Let's prepare all the ingredients for making vegetarian lasagna.

You can remove the bitterness from the eggplants if you wish. To do this, you need to cover the sliced layers with salt and put them under a press for 10 minutes, then rinse thoroughly and dry with a paper towel. Or you can immediately sprinkle the layers of eggplant with spices and aromatic herbs to taste and then sprinkle them a little olive oil. We do the same with zucchini.

Preheat the oven in advance. Place the eggplant and zucchini slices on a dry baking sheet and bake for 5 minutes until lightly browned.

Heat a frying pan with a small amount of vegetable oil and fry the chopped onions in it.

We also add spinach to the pan with the onions. Mix the ingredients thoroughly and continue frying for another 2 minutes.

Specified quantity Wash the rice and cook in slightly salted water in a ratio of 1 to 2. Ready rice rinse again, dry slightly and add to the frying pan with the onions and spinach.

Press the garlic clove with the flat side of the knife and peel it easily, do not chop it too much small pieces, then add it to the frying pan with the rest of the ingredients and mix them.

Hard cheese must be grated on a coarse grater.

Grease the deep form in which we will bake the lasagna with olive or any other vegetable oil, and place the baked eggplants in the first layer as shown in the photo.

Spread an even layer of fried rice, spinach and onions with garlic over the surface of the eggplants.

The surface of this layer must be covered with pestro sauce, as well as special Neapolitano sauce, but if it is not there, then You can use regular tomato sauce.

The next layer is to lay out some of the previously grated cheese.

Place a layer of baked zucchini on top of the cheese.

Cover the zucchini layer with sautéed spinach, onions and rice. Then we repeat all manipulations with the remaining ingredients.

The last layer in this vegetable lasagna should be grated cheese. Preheat the oven to 180 degrees and place the lasagna pan in it to bake for 15 minutes until done.

Ready dish Serve, garnish with cherry tomato halves and fresh herbs, and then serve only hot. Vegetarian lasagna with eggplant, zucchini and spinach is ready.

Bon appetit!

Sent vegetable lasagne recipe and thus inspired me to cook this delicious Italian dish. To say that it turned out delicious is to say nothing. It turned out simply amazing!

Despite the fact that this is not the fastest or cheapest dish, I highly recommend preparing it to pamper yourself and your loved ones.

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

Vegetable lasagna

Compound:

Dough:

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

Filling:

1 carrot
2 large bell peppers
2 tomatoes
1/2 jar of olives
1.5 tbsp. l. tomato paste
150 ml. water
1 tsp. salt
2 tsp. Sahara
spices: 1/2 tsp. (or to taste) ground coriander, black pepper, turmeric, 2 tsp. mixtures of dry herbs (Provencal, Italian or others)
300 gr. hard cheese (such as Russian or Dutch)
200 gr. Adyghe cheese

Preparing vegetable lasagna:

To prepare lasagna, you can buy ready-made dry sheets of dough or make it yourself, as it is not at all difficult. You need to mix flour, salt and water and knead into a thick, elastic dough. Cover and set it aside for now. Alternatively, you can make (thin Armenian).
Lasagna dough
Prepare Bechamel sauce according to this, only you need to take 650 ml of milk, and all other ingredients as well. 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 add pepper.
Stewing vegetables for filling
After 1-2 minutes, add tomato paste, hot water (150 ml), salt, sugar to the vegetables and cook until soft.
Preparing the filling
At the end, sprinkle with black pepper and dry herbs, mix and turn off. The smell is amazing!
Vegetable filling for lasagna
Take 1/6 of the dough, make a ball and roll it out very thin (1 mm) on a floured table to the size of the mold (mine is Ø 25 cm). Cover the rest of the dough so that it does not dry out.
Preparing lasagna sheets
Grease a deep mold (about 10 cm high) with vegetable oil and pour 2-3 tbsp. spoons of Bechamel sauce, evenly distributed over the bottom.
Layer of bechamel
Place a rolled out layer of dough or purchased sheets on top (you may need to boil them first, read the instructions).
Dough layer
Spread 1/3 of the vegetable filling evenly.
Layer of vegetable filling
Pour Bechamel sauce over it and sprinkle with 1/4 of the grated hard cheese.
Now roll out the next layer of dough and place it on top of the cheese.
Spread it with Bechamel sauce and sprinkle with chopped olives.
Olive layer
Make a layer of grated Adyghe cheese on top (1/2 part).
Layer of Adyghe cheese
Roll out and place a layer of dough.
Repeat points 11 and 12 (layer of vegetable filling, bechamel and cheese).
Make a layer of dough again and spread the sauce on it.
Place the tomatoes, cut into slices.
Layer of tomatoes
Sprinkle with remaining Adyghe cheese.
Making vegetarian lasagna – layer of cheese
Roll out and place the next layer of dough.
Repeat points 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 pan with foil.
Lasagna pan covered with foil
Place 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 sit for about 15 minutes. Also, it will be very beautiful and tasty if served on lettuce leaves.

Vegetarian vegetable lasagne with Bechamel sauce

Lasagna - wide slabs of pasta, square or rectangular in shape, filled in layers with tomatoes, cheese or any other ingredients with bechamel sauce. Somewhat reminiscent

Legend says that once a Greek peasant asked his wife to bake him a flatbread (very popular in those days called laganon). My wife baked two flatbreads and put filling between them to make it filling. But the sandwich turned out to be so thick that the peasant found it extremely inconvenient to eat it, which he told his wife about. The wife thought and thought and

rolled out thin dough. The result was similar to modern thin sheets of lasagna. She called them lagani(i.e. laganon in the plural). The neighbors quickly adopted the peasant woman's original cooking. This is how lasagna began to conquer the world.

What is lasagna mostly stuffed with? There are many options. Thus, the very first recipes for this dish, dating back to the 14th century, do not contain the ingredients of the usual tomato sauce in their list, since Europeans at that time were not familiar with tomatoes. Traditionally, not only meat, cheese, tomato sauce are added to the dish, but also different combination vegetables, mushrooms, legumes and other ingredients ideal for vegetarian lasagna.

Vegetarian lasagna with eggplant: ingredients

Lasagne sheets - about 300 grams,
Tomatoes – 5-6 medium,
Onion – 1 large head,
Bell pepper – 2 large (red and green),
Carrots – 1 medium,
Garlic - a couple of large cloves,
Vegetable oil (you can use sunflower, olive, nut) – 30-40 ml,
Eggplant – 1 small,
Zucchini - about 100-150 grams,
Potatoes – 1 medium tuber,
Salt and pepper to taste,
Nuts for sprinkling (walnuts, pine nuts, peanuts, etc.) as desired and to taste,

If desired, instead of nuts, you can use lean vegan cheese (or non-lenten or vegetarian cheese for lacto-vegetarian cuisine)

Vegetarian lasagna: recipe with photos

1. Buy or prepare pasta for lasagna. It is most convenient to use ready-made sheets. Traditionally, lasagna pasta was made from semolina or flour durum varieties and eggs. Nowadays products made from durum wheat and water are offered for sale. You can replace lasagna sheets with types of arzu, zhaima or beshbarmak noodles. It is not necessary to prepare the dough sheets in advance.

2. Prepare the vegetables. Finely chop the garlic. Grate the carrots. Cut the zucchini, eggplant, onion and potatoes into thin slices. Cut the pepper into thin strips. Grind the tomatoes in a blender or puree them.

3. Prepare tomato sauce. Lightly fry the garlic in a saucepan, then add the onion, pepper, mashed tomatoes, salt and pepper, simmer for 10 minutes. The tomato sauce should be liquid, since 4-6 layers of dough will then be prepared in it.

4. We begin to assemble the lasagna. Spread a little stewed vegetables into the mold, then spread a layer of paste.

5. Place stewed vegetable sauce, potatoes and a layer of eggplant on the pasta layer. Place pasta on the eggplant layer, then a layer of sauce, then again pasta, zucchini and a layer of sauce, a layer of pasta. Fill the top layer of pasta with the remaining tomato sauce. You can make 6 layers of dough.

6. Place the lasagna in an oven preheated to 200C and bake for about 30 minutes.

7. Grind nuts, seeds or legumes such as peanuts and cashews.
Sprinkle the finished lasagna with nuts.

8. Instead of nuts, you can grease the top of the lasagna with vegan mayonnaise. You can also put it on top thin pieces vegetarian cheese. You can decorate the lasagna with herbs.

Cost of vegetarian lasagne (1 serving):

Lasagna sheets – 10.5 rubles,
Tomatoes – 4 rubles,
Onion – 0.5 rubles,
Bell pepper – 1.5 rubles,
Carrots – 0.5 rubles,
Garlic – 0.5 rubles,
Vegetable oil – 1 ruble,
Eggplant – 1 ruble,
Zucchini – 1 ruble,
Potatoes – 1 ruble

Total: 21.5 rubles

I hope on our website you found the answer to the question of how to cook vegetarian lasagna! Bon appetit!