Vegetable lasagna made with lavash
Description
The recipe won't take much time. To prepare this version of lasagna, I recommend using a 25x40 cm baking dish so that you can easily arrange the lavash sheets. This recipe uses a sauce made from processed cheese and sour cream, but you can prepare a classic béchamel sauce instead, depending on your preferences. Before starting to prepare the filling, be sure to sprinkle the eggplants with salt to draw out their bitterness, then rinse them with cold water. Serve hot.
Instructions
- 1
Step 1
1. Cut the eggplants into cubes, add salt, mix and let stand for a few minutes. Dice the onions and tomatoes. Heat vegetable oil and sauté the diced onions until translucent.
- 2
Step 2
2. Meanwhile, rinse the eggplants with cold water. Add them to the onion, mix and fry for another 5-7 minutes, stirring occasionally.
- 3
Step 3
3. Then add the tomatoes, season with salt and pepper, and cook for another 10–15 minutes, stirring occasionally. For the sauce, cut the processed cheese into cubes and heat in the microwave.
- 4
Step 4
4. Mix the mixture until smooth, add sour cream and whisk the sauce thoroughly with a whisk. Season the sauce with salt and pepper to taste. Grease the baking dish with vegetable oil and place the first sheet of lavash, cut to fit the size of the dish, into it.
- 5
Step 5
5. Place a layer of eggplants on top. Spread the vegetables with sauce and cover with a second sheet of lavash, and so on. Brush the top lavash with vegetable oil and sprinkle with grated hard cheese.
- 6
Step 6
6. Bake the lasagna in a preheated oven at 180 degrees for 20-30 minutes until golden brown.