Vegetable lasagna
Ingredients
- 200-250 g of lasagna sheets
- 300 g sweet pepper
- 300 g tomatoes
- 200 g of eggplant
- 300 g of zucchini
- 150 grams of celery
- onion or 150 g onions
- 200 g cheese
- vegetable oil
- salt
- pepper
Bechamel:
- 1 liter of milk
- 100 g butter
- 5 tbsp. flour
- salt
- pepper
Preparation
Eggplant cut into cubes.
Add salt and leave for 30 minutes, then rinse in cold water (this is to ensure that the eggplant was not gorceli).
Onion mince.
Zucchini cut into cubes.
Pepper remove seeds, cut into strips or cubes.
Celery finely chopped.
Tomatoes cut into cubes.
Vegetable oil to fry the onions.
Add zucchini and eggplant, cook for 5-7 minutes.
Add pepper and celery, cook for about 5 minutes.
Add the tomatoes, fry for 2-3 minutes.
Salt and pepper to taste.
Prepare the sauce "Bechamel".
The butter to melt.
When the butter has fully melted, add the flour, mix well. Lightly fry.
Then pour a thin stream of milk, stir well and bring to boil. Heat up until the sauce is the consistency to recall liquid sour cream. Most importantly, make sure to not form lumps. Sauce a little salt, to taste you can add nutmeg or garlic.
In a baking dish (I have a form 20-30 cm and height 5 cm) to put the lasagna sheets (carefully read the instructions on the package, some firms offer lasagna sheets boil, some use dry leaves).
The sheets lay half of the vegetable filling.
Lubricate sauce.
Put the sheets.
Put the remaining stuffing.
Lubricate sauce.
Put the sheets.
Lubricate sauce.
Put in the oven.
Bake at 180 degrees for 20 minutes.
Grate the cheese on medium grater.
After 20 minutes, sprinkle lasagna with cheese.
Bake for another 20-25 minutes.
Bon appetit!
