Vegetable lasagna
Description
The dish is prepared without unnecessary complications. To make vegetable lasagna, you need to take ready-made pasta sheets, prepare a vegetable filling, and béchamel sauce. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the onion. Rinse all the vegetables thoroughly and dry them.
- 2
Step 2
Peel the zucchini and cut into small cubes, lightly salt.
- 3
Step 3
Cut the pepper into 4 pieces, remove the seeds and slice into strips. Cut the onion into quarters and chop finely.
- 4
Step 4
Place the zucchini into a skillet with heated sunflower oil, slightly squeezing out excess liquid. Fry for about five minutes. Then add the onion and pepper, and simmer for another 6–7 minutes. Next, add the chopped tomato to the skillet with the vegetables and cook until done. This will take about ten minutes with the lid open, allowing excess moisture to evaporate. Season with salt to taste.
- 5
Step 5
Take the dish in which you will bake the lasagna, grease it with sunflower oil, and begin assembling. Place the pasta (cooked in salted water, if the package indicates that pre-cooking is required) as the first layer, spread with béchamel sauce, and add a portion of the stewed vegetables.
- 6
Step 6
Layer all the sheets one by one in this manner. Use two sheets of dough for each layer. Don't forget to spread sauce between the layers.
- 7
Step 7
The top layer should be pasta with béchamel sauce. Place the lasagna in a preheated oven at 220°C and bake for 25-30 minutes.
- 8
Step 8
Vegetable lasagna is ready! Cut into portion pieces. Garnish with finely chopped herbs and serve hot.