Vegetable lasagne

Description

Lasagna is a traditional Italian dish! Insanely delicious and terribly high-calorie. I propose to cook a lighter, but no less tasty option - lasagna with vegetables.

Cooking

Step 1

The form should be taken about 30 by 15 cm. I buy sheets for lasagna that do not need to be pre-boiled. Take young zucchini, fresh thyme - a couple of sprigs are enough. I buy a thick tomato sauce ready-made, you can cook it yourself by boiling the tomatoes over low heat with spices and basil, punch in a blender. Cheese is ideal - mozzarella, but you can take any. Vegetables can be taken absolutely any, to taste, in this combination it will be great to "play" eggplant

Step 2

Preheat oven to 180 degrees

Step 3

Let's prepare the bechamel first. Put butter and flour in a thick-walled saucepan. We heat the mixture over medium heat, the butter begins to melt - we begin to stir with a rubber spatula. When the butter-flour mixture has combined into a single whole, “fry” for three minutes - characteristic whitish traces should appear on the surface of the bottom of the stewpan. Pour a third of the total amount of milk. A whisk is already needed here - we stir intensively so that there are no lumps. Salt and pepper - to taste. As soon as the mixture begins to thicken, pour in the second third of the milk, stir again. Thickened - the rest and interfere. After 2 minutes, the sauce will begin to thicken. It is better to undercook Bechamel than to overcook, so as soon as it begins to thicken, take another half a minute and remove from heat, it will thicken further in the process of cooling. Pour into a container, cover with a film so that it touches the surface of the sauce - so it will not ventilate.

Step 4

Wash all the vegetables, peel if necessary, and cut into equal small cubes.

Step 5

In a deep frying pan (I have a wok - it is best to fry vegetables in it - they are not stewed, but fried) heat the oil (I, as usual, use refined coconut for frying, you can use olive or ordinary vegetable oil) and add the onion. Fry it for 5 minutes, followed by pepper and celery. Fry over high heat, stirring. At the end, add zucchini and thyme leaves - fry for another 5 minutes. Salt and pepper to taste.

Step 6

While the vegetables are roasting, grate the cheese on a medium grater.

Step 7

Collecting lasagna. I first pour the sauce into a saucepan and warm it up a little.

Step 8

At the bottom of the form put a little tomato sauce - distribute.

Step 9

We put sheets of lasagna - tightly, but not overlapping, there should be no empty spaces. On the sheets again tomato sauce with a thin layer, on it a little Bechamel, then vegetables, on vegetables - cheese. Lay the lasagne sheets over the cheese again and repeat all the layers.

Step 10

We finish with sheets of lasagna, which we generously fill with Bechamel and sprinkle with cheese. On top you can put a few leaves of basil, (I love darkness) any herbs you like.

Step 11

Put the lasagna in the preheated oven and bake for about an hour. The surface should be ruddy, and the aromas in the house should be such that you can pass out if you are hungry.

Step 12

Let the finished lasagna stand for about 10 minutes so that it "seizes", cut into portioned pieces, and serve hot.