Vegetable lasagna with lavash
Description
This recipe won't take much time. In this version, the vegetable lavash lasagna includes only spinach and zucchini, but you can also add tomatoes, peppers, or other vegetables to taste. 1. First, wash the zucchini and peel off the skin. Grate it on a medium grater and place in a colander to drain excess liquid. 2. You can use fresh or frozen spinach. Boil it until cooked, then dry it. 3. In a deep bowl, combine zucchini, spinach, and finely chopped fresh herbs. 4. Add eggs and mix thoroughly. Season with salt, pepper, and your favorite spices to taste. 5. You can also add cream cheese or cottage cheese to the vegetables. 6. Cut the lavash into pieces matching the size of your baking dish. Place one sheet at the bottom and spread with the filling. Repeat layers until all ingredients are used. 7. To prevent the top lavash layer from drying out, spread some filling over it or sprinkle with grated cheese. 8. If you'd like the vegetable lavash lasagna to be juicier, pour a small amount of béchamel sauce or plain kefir (seasoned to taste) over the top. 9. Place the dish in a preheated oven and bake for about 25–35 minutes. Serve hot.