Vegetable and mushroom lasagna
Description
The dish is prepared without unnecessary complications. You can eat vegetable-mushroom lasagna cold or reheat it—either way, it becomes even more delicious. So feel free to make a large batch and enjoy this wonderful dish later. Choose a fairly large eggplant; you need to bake it until soft, or simply fry the eggplant in a pan. Add your favorite spices and herbs to the lasagna sauces according to your taste. The lasagna sheets can be briefly dipped into boiling water for 2-3 minutes beforehand. Good luck! Serve the finished dish at the table.
Instructions
- 1
Step 1
Slice the eggplants into rounds and bake in the oven for about 30 minutes.
- 2
Step 2
Slice the mushrooms and sauté them with onions.
- 3
Step 3
Cut the tomatoes into slices or blend them in a blender to make about one cup of sauce.
- 4
Step 4
Prepare the béchamel sauce: melt the butter, add flour, then gradually pour in the milk, and add spices.
- 5
Step 5
Pour part of the tomato sauce into the baking dish, add the lasagna sheets, and spread the "Béchamel" sauce on top.
- 6
Step 6
Then add half the eggplant and mushrooms and a third of the mozzarella.
- 7
Step 7
Season with part of the tomato sauce and repeat the layers again.
- 8
Step 8
Pour the sauce over the last layer and top with Parmesan cheese. Cover with foil and bake for 15 minutes at 170-180 degrees, then remove the foil and bake for another 15 minutes.
- 9
Step 9
Serve at the table.