Vegetable lasagna – a classic recipe

Овощная лазанья – классический рецепт

A classic recipe vegetable lasagna – a joy for any vegetarian. Of course, a fixed composition of ingredients within the classical recipe, is that in this dish you can put any vegetables grown within the country dishes of Italy.

Vegetable lasagna with mushrooms

In this recipe a classic Italian sauce with tomatoes complement the mushrooms. The course can be started any favorite wild mushrooms or choose the most common mushrooms, how decided to do it.


  • sheets for lasagna — 14 PCs.;
  • ricotta — 415 g;
  • grated mozzarella cheese — 95 g;
  • egg — 1 PC.;
  • pesto sauce — 145 ml;
  • tomatoes in own juice — 680 ml;
  • dried Basil — 1 tsp.;
  • mushrooms — 210 g;
  • onion — 85g.


Before you prepare vegetable lasagne, should make one of the sauces for it. For the sauce spasseruyte the onion pieces together with mushrooms. When all the moisture of the latter is released, add the dried Basil and pour all the tomatoes in their own juice. Leave the sauce to pobolit on medium heat for about 20 minutes, giving extra moisture to get out.

The second part is a stuffing mixed with egg and pinch of salt ricotta cheese.

Pour a small amount of sauce in the form, first lay out a few lasagna sheets, pour another portion of sauce. Then lay another two sheets, brush them with pesto sauce based on Basil and place on top of ricotta. Repeating the layers reach the top of the dish and spread the slices of mozzarella on top. If you want to cook low-fat vegetable lasagna, substitute any low-fat mozzarella cheese, and ricotta – cottage cheese. Bake all at 180 degrees for half an hour.

Lenten vegetable lasagna with Bechamel sauce


  • onions — 130 g;
  • tomatoes in own juice — 880 g;
  • garlic — 3 cloves;
  • celery;
  • carrots — 115 g;
  • red wine 230ml;
  • a mixture of Provencal herbs — 1 tbsp. spoon;
  • soy milk — 600 ml;
  • flour — 45 g;
  • vegetable margarine — 30 g;
  • a pinch of nutmeg;
  • Овощная лазанья – классический рецепт

  • the lasagna sheets.


Start with sauteed vegetables: celery, carrots and onions. Once the vegetables are cooked, sprinkle with herbs, add the garlic and cover with wine. Leave the liquid to evaporate by half, then put the tomatoes. After 20 minutes on medium heat the sauce should noticeably thicken.

Now it is the turn of the Bechamel. For him, fry the flour in margarine about 30 seconds, then mix flour pasta soy milk, add the nutmeg and boil all until thick.

Alternately lay the sauces on the lasagna sheets, then send everything to bake for 20 minutes at 190 degrees.


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