Vegetable Lasagna

Vegetable Lasagna Ingredients

  1. Lasagna Sheets 200-250 grams
  2. Bulgarian pepper 300 grams
  3. Fresh tomatoes 300 grams
  4. Fresh eggplant 200 grams
  5. Fresh zucchini 300 grams
  6. Celery Stalks 150 grams
  7. Leek or onion 150 grams
  8. Hard cheese 200 grams
  9. Vegetable oil for frying
  10. Salt to taste
  11. Ground black pepper to taste
  12. Milk 1 liter
  13. Butter 100 grams
  14. Wheat flour 5 tablespoons
  • Main ingredients: Eggplant, Onion, Zucchini, Tomato, Milk, Pasta
  • Serving 8 servings
  • World CuisineItalian Cuisine


Cutting board, Knife, Small bowl, Plate - 6 pieces, Frying pan, Wooden spatula, Tablespoon, Deep cauldron or deep frying pan, Baking dish, Oven, Kitchen stove, Kitchen gloves, Medium grater, Serving dish, Saucer

Preparation of vegetable lasagna:

Step 1: prepare the eggplant.

We wash the eggplants under running water and put them on a cutting board. Using a knife, cut off the ends and then cut the vegetable into small cubes. Place the crushed eggplant in a small bowl and sprinkle with a small amount of salt. Mix everything well with clean hands and leave aside for 30 minutesso that the eggplant does not subsequently add bitterness to the dish. After the allotted time, we wash the vegetable cubes under running water and proceed to the preparation of the following components.

Step 2: prepare the leek.

Wash leek under running water and put on a cutting board. Using a knife, finely chop the component and transfer it to a clean plate. Attention: if instead of leeks you use regular onions, then just finely chop it into cubes.

Step 3: prepare the zucchini.

We wash the squash under running water and put it on a cutting board. Using a knife, cut off the edges and after - cut the component into small cubes, the same size as the eggplant. Shredded vegetable is transferred to a clean plate.

Step 4: prepare bell peppers.

We wash the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and seeds, and then cut the vegetable into small cubes or strips. Shredded component is transferred to a free plate.

Step 5: prepare the celery.

We wash the celery stalks under running water and put it on a cutting board. Using a knife, we cut the component into small pieces and transfer to a free plate.

Step 6: prepare the tomatoes.

We wash the tomatoes under running water and put them on a cutting board. With a knife, cut the vegetable into small squares and transfer to a clean plate.

Step 7: prepare the vegetable filling.

Pour a small amount of vegetable oil into the pan and put the container on medium heat. When the oil warms up well, pour the chopped leek into the pan. From time to time, stirring everything with a wooden spatula, lightly fry. Attention: fire can be made smaller than average.

Then put the eggplant and zucchini cubes in the pan, mix everything well and continue to fry for 5-7 minutes. After this time, add chopped bell pepper and celery to the bowl, mix everything well again and fry the vegetables about 5 minutes. At the end, add chopped tomatoes to the pan, mix everything with a wooden spatula and fry the filling for another 2-3 minutes. Salt and pepper the vegetable mass to taste, mix everything well and turn off the burner. Everything, the vegetable filling for the dish is ready!

Step 8: prepare the butter.

Put the butter on a chopping board. Using a knife, we cut the component into small cubes and transfer it into a cauldron or a free pan.

Step 9: prepare the Bechamel sauce.

We put the container with crushed butter on medium heat. With constant stirring of the ingredient with a wooden spatula, bring it to a liquid state. When the butter is completely melted, pour the flour into the container and continue to stir everything with the improvised inventory. Lightly fry the flour mass for 2-3 minutes. Attention: fire can be made smaller than average. Immediately after this we pour milk into a cauldron in a thin stream, while stirring everything with a spatula. We heat the mixture until, by its consistency, it does not resemble liquid sour cream. Important: Be sure to stir everything from time to time so that lumps do not form. At the end, add the Bechamel sauce to taste, mix again and turn off the burner.

Step 10: Prepare Hard Cheese

We grate hard cheese on a medium grater directly on a cutting board. After the cheese chips are transferred to a free saucer.

Step 11: prepare vegetable lasagna.

We put part of the lasagna leaves in the baking dish (it is important: before preparing the dish, see the instructions on the packaging, as some manufacturers offer to boil the leaves first, and only after that prepare the main dish). Using a tablespoon, spread half the vegetable filling on top of the leaves in an even layer. Then we grease everything well with Bechamel sauce. We repeat the procedure from beginning to end: lay out a layer of lasagna leaves, the remaining vegetable filling and fill everything with sauce.

We put the baking dish in preheated to a temperature 180 ° C bake and bake dish for 20 minutes. After this time, we take out the form with kitchen gloves, sprinkle with lasagna grated cheese and continue to cook the dish in the oven for another 20-25 minutes.

After that, turn off the oven, and take out the baking dish with the help of kitchen tacks and set aside.

Step 12: serve the vegetable lasagna.

As soon as the vegetable lasagna is ready, cut it with a knife into portioned pieces, spread it on a flat plate with a wooden spatula and can serve it to the table. The dish is very fragrant and satisfying. Despite the fact that there is no meat in it, it is no less tasty and appetizing.
Good appetite!

Recipe Tips:

- In the Bechamel sauce, if desired, you can add a little grated nutmeg or chopped garlic on a fine grater.

- You can add various vegetables to the dish, not just those indicated in the recipe.

- Optionally, stewed mushrooms can be added to vegetable lasagna.

- For the preparation of lasagna any hard cheese is suitable for your taste. It can be Russian, Adyghe, Edam cheese or Marble.