Vegetable lasagna is a tasty, unusual dish, remotely resembling the usual stew. In the classical sense, lasagna is prepared with the addition of minced meat. But in today's article, we propose to consider variations of a dish with vegetables.

Classic recipe

Vegetable lasagna is quite nutritious, but at the same time it is not high in calories (about 98 Kcal per 100 g). The dish will appeal even to true gourmets of culinary art.

The classic recipe for vegetable lasagna includes the following ingredients:

  • zucchini - 200 g. It is better to choose young zucchini. In this case, it will not be necessary to clean the skin and get seeds;
  • onion - 1 pc. If it is possible to buy leeks, it is better to opt for it. The dish will turn out tender and healthy;
  • tomatoes - 350 g. Choose a meaty variety of tomatoes;
  • eggplant - 250 g. Make sure that there are no streaks in the product. Otherwise, the eggplant will be bitter;
  • bell pepper - 2 pcs.;
  • milk (fat content not less than 3%) - 0.5 l;
  • cheese - 100 g. For a classic recipe, it is better to purchase Parmesan. It has a fairly solid structure, rubs well, tastes brackish;
  • butter and olive oil - 50 g;
  • flour - 40 g;
  • ready-made sheets for lasagna - 8 pcs.;
  • spices to taste.

Despite the large list of components, the process of preparing lasagna is quite simple:

  1. Dice the vegetables.
  2. Separately, you need to work with eggplant. Sprinkle the finished product with salt a little, let the excess liquid drain. Thus, the extra bitterness will leave the eggplant.
  3. Pour the vegetables into a stew pan. Wait for the tomatoes to drain juice, fry for 7-10 minutes (without covering, otherwise the vegetables will turn into porridge).
  4. Put butter in a deep pan, allow time to melt.
  5. Pour in flour, stir constantly. The mixture should be covered with a golden crust.
  6. Pour in cold milk slowly. The sauce should boil and begin to thicken. Do not forget to stir so that it does not burn.

Once all the ingredients have gone through heat treatment, you can begin to form lasagna. Prepare a baking dish, put a sheet of lasagna on the bottom, put vegetables, sauce and cover with dough again. Repeat the process several times. Sprinkle the top layer with cheese, send to the oven for 25-30 minutes.

If the dough for lasagna is too thick, it must be pre-boiled in salted water. Otherwise, the dish will turn out tough and tasteless.

Cooking with mushrooms

Climbing meat can be safely replaced with mushrooms. In this case, the dish turns out to be juicy, has an unusual taste.

 

Many chefs prefer to cook lasagna with dried porcini mushrooms.

The ingredients are as follows:

  • fat sour cream (more than 20%) - 250 g;
  • cheese - 250 g. Parmesan is not suitable for this recipe; it is better to purchase a milder cheese variety with a creamy taste;
  • dried porcini mushrooms - 30 g;
  • lasagna dough - 12 pcs.;
  • garlic - 3 cloves;
  • sweet pepper - 100 g;
  • leek - 1 pc.;
  • tomatoes - 300 g;
  • olive oil - 30 g;
  • spices to taste.

Cooking process:

  1. Wash dried mushrooms with warm water, soak for several hours.
  2. As soon as you see that the main ingredient is swollen, dry the mushrooms with a towel, cut into strips.
  3. In a hot frying pan with olive oil, add diced peppers, leeks and garlic. Sauté the ingredients for a few minutes.
  4. In the resulting vegetable mixture, put the mushrooms, they should let the juice. Cook until excess liquid has evaporated.
  5. Blanch the tomatoes, remove the peel from them, pass through a meat grinder. You should get a glass of tomato juice at the exit.
  6. Make the sauce. To do this, mix sour cream, tomato juice and grated cheese. Do not forget to add spices. Perfectly combines nutmeg, coriander, pepper, thyme.
  7. Grease the refractory form with oil, begin to form a dish in layers. First put a sheet of dough, then the filling, sauce and dough again. Form the dish until the ingredients are complete.
  8. Send the form to the oven for 30 minutes (temperature 180 degrees).

Dried mushrooms in the dish can be replaced with fresh ones. Mushrooms, oyster mushrooms, chanterelles are well suited. In this case, vegetable lasagna with mushrooms will turn out more juicy, but less aromatic.

With lean bechamel sauce

On the eve of Easter, many believers hold Lent. During this period, it is forbidden to eat meat, eggs and dairy products. You can diversify your menu with lasagna with vegetables.

Making lean sauce is easy enough.

You will need the components:

  • flour - 50 g;
  • boiled cold water - 30 g;
  • vegetable broth - 30 g. You can use any components: carrots, onions, zucchini, tomatoes;
  • lemon juice - 20 g;
  • spices to taste;
  • cilantro, dill, thyme.

The cooking process is quite simple:

  1. Bring the vegetable broth with spices to the desired taste.
  2. Fry the flour in a deep saucepan. The mixture should be a light golden color.
  3. Add water, stir well, let the mass boil.
  4. Make sure that there are no lumps, pour in the broth. Dip on the fire for 2-3 minutes and set aside.
  5. Add lemon juice (freshly squeezed only).
  6. Put greens at the end.

Lean vegetable lasagna is no less tasty than its classic version. At the same time, the calorie content of the dish will delight those who strictly adhere to the diet (68 Kcal).

Vegetable Lasagna by Jamie Oliver

Jamie Oliver is famous for his unusual recipes for vegetarian dishes. At one of his television shows, he suggested a rather unusual variation of the preparation of lasagna.

Ingredients:

  • eggplant - 100 g;
  • fresh zucchini (without seeds) - 200 g;
  • fennel - 1 pc. If this ingredient is tight, you can replace the usual bunch of dill;
  • Crimean onions (red, sweet) - 2 pcs.;
  • sweet pepper - 50 g;
  • oregano and rosemary (best used fresh);
  • garlic - 3 cloves;
  • canned tomatoes - 1 can;
  • Parmesan - 30 g;
  • milk - 700 ml;
  • flour - 25 g;
  • chili - 1 pod.

The cooking process for this recipe is different in that the vegetables will be baked in the oven. Thereby, all the nutritional components will be maximally preserved.

The recipe is as follows:

  1. Cut all vegetables (except tomatoes) into small cubes. Try to keep them the same size. In this case, the roast will be the same.
  2. Salt eggplant, excess liquid and bitterness should come out.
  3. Put the vegetables on the foil, sprinkle a little with olive oil. To spice up, add finely chopped chili peppers.
  4. Preheat the oven, send the resulting vegetable mixture for 15-20 minutes.
  5. Prepare the tomatoes, they need to be blanched, remove the skin, pass through a meat grinder.
  6. Add a little olive oil to the pan, put herbs, chopped garlic, tomato juice, bring to a boil.
  7. Jamie Oliver's Lasagna comes with bechamel sauce. It is prepared according to the classic recipe.

Lasagna should be formed as follows:

  • vegetables;
  • tomato sauce;
  • bechamel;
  • lasagna sheets.

From the obtained components you should get 3 layers. The latter is sprinkled with grated cheese. The dish goes to the oven for 25-30 minutes.

How to cook in a slow cooker

Lasagna in a slow cooker can be prepared according to any recipe you like, which was described in the article. The only moment is that you will bake it in a slow cooker in several modes: “Baking” (30 minutes) and “Heating” (15 minutes).

What nuances you need to know when working with the device:

  1. So that the dough does not burn, it is well taken out of the bowl, be sure to cover the bottom with parchment paper, a baking sleeve is also suitable.
  2. If you use purchased sheets, then they all have the shape of a rectangle. Do not try to cover the entire bottom of the multicooker, let the dough overlap each other.
  3. If the dough is too thick, it must be dipped in boiling water for 1 minute.
  4. Get the finished dish using a special steaming dish. In this case, the lasagna will retain its appearance, will not fall apart.

If you want the lasagna to turn out with a delicious, crispy cheese crust, then you won’t be able to achieve it in a slow cooker.

Read also:lasagna - recipe with minced meat in the oven

Recipe from Andy Chef

Popular blogger Andy Chef (Andrey Rudkov) holds original workshops on cooking simple but tasty dishes.

To prepare Lasagna according to his recipe, you will need the following components:

  • lasagna dough - 6 pcs.;
  • sweet bell pepper - 100 g;
  • onion - 1 head;
  • zucchini - 100 g;
  • tomato sauce (thick) - 300 g;
  • mozzarella cheese - 100 g;
  • basil or any herbs to taste.

Cooking:

  1. Finely chop all the vegetables into cubes.
  2. Send the pan to fry the onion until golden brown.
  3. After that add pepper and at the very end of the zucchini.
  4. Fry for 5-7 minutes.

The lasagna assembly is quite simple:

  • grease the bottom of the mold with tomato sauce;
  • lay out a sheet of lasagna;
  • after that vegetables;
  • sauce again.

Repeat these steps several times. Sprinkle the top layer with mozzarella and basil.

With beans and pumpkin

Many lasagna lovers love to experiment with its ingredients. We offer an interesting recipe using pumpkin and beans.

The right ingredients:

  • beans - 300 g;
  • cream - 250 ml;
  • hard cheese - 150 g;
  • lasagna dough - 8 sheets;
  • sweet pepper - 150 g;
  • carrot - 50 g;
  • pumpkin - 200 g;
  • spices and herbs to taste.

Cooking:

  1. Dice vegetables, stew.
  2. Add beans to them. If necessary, add some water to the pan.
  3. Lay a sheet of lasagna, vegetables and a pumpkin grated on a prepared form (do not need to stew it in advance).
  4. Pour in cream, cover with a sheet of lasagna.
  5. Repeat the process.
  6. Bake in the oven for 30 minutes at a temperature of 200 degrees.

Vegetable Lasagna is a tasty and healthy dish. In general, the preparation takes no more than 1.5 hours. Freshly squeezed juice or fresh juice is ideal for the dish.

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