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Vegetarian vegetable lasagna: the benefits of flavor. Video
Traditional Italian lasagna can be not only meat, but also vegetarian. In addition to layers of dough, several types of cheese, tomato paste and béchamel sauce, spinach, zucchini, mushrooms are often put in this dish, flavored with wine, garlic, and herbs. There are many recipes for such lasagna, as many as you can think of various variations of vegetable filling.
Vegetarian vegetable lasagna: video recipe
Vegetable lasagna with spinach, broccoli and mushrooms. Ingredients
For a light vegetable lasagna, you will need: – 250 grams of dry layers of lasagna; – 2 chicken eggs; – 2 cups of full-fat creamy cottage cheese; – 350 grams of ricotta cheese; – 2 teaspoons of dried oregano; – 2 cups of chopped fresh champignons; – 1 cup of chopped a small cube of onions; – 4 tablespoons of chopped garlic; – 2 tablespoons of vegetable oil; – 2 tablespoons of wheat flour; – ½ teaspoon of ground black pepper; – 1 and ¼ cup full-fat milk; – 300 grams of frozen spinach; – 300 grams of broccoli inflorescences; – 1 cup grated carrots; – 100 grams of grated Parmesan; – 250 grams of mozzarella.
Frozen spinach can be replaced with fresh, but you will need to take it 5 times more, that is, you will need 1,5 kilograms of fresh herbs
How to cook vegetarian lasagna
Prepare the filling. Put creamy fatty cottage cheese in a medium bowl, rub ricotta through a fine sieve, lightly beat the eggs and add to the curd mass, season with oregano and mix well. Set aside.
In a large wide skillet, fry the mushrooms, cut into thin slices, fry until all the liquid has evaporated, pour in the vegetable oil, add the onion and garlic. Cook until the onions are translucent. Sift flour with pepper and sprinkle mushrooms and vegetables in an even layer, pour in milk. Cook, stirring occasionally, until the sauce is thick. Remove from heat.
You can make white béchamel sauce separately and sauté the vegetables, but this will take much longer.
Defrost the spinach in the refrigerator, squeeze out the excess liquid, add together with broccoli and carrots to the pan, sprinkle with ¾ Parmesan, stir. Cut the mozzarella into thin slices.
Boil 3 liters of water in a large, wide saucepan. Dip dry layers of pasta in salted boiling water and cook for 5-7 minutes, following the directions on the package. Remove with special cooking tongs and place in a dish greased with vegetable oil. On top of the lasagna layers, put 1/3 of the curd mixture, then also 1/3 of the vegetable mixture and 1/3 of the mozzarella, cover with the next layers of pasta dough. Repeat layers until filling runs out. Sprinkle the top of the lasagna with the remaining Parmesan cheese. Bake in an oven preheated to 180 degrees for 35 minutes. Let the food stand for at least 10 minutes before serving.