Vegetarian lasagna (with zucchini and tomato)
Description
The recipe won't take much time. This is exactly what you've been longing for and searching for. Vegetarian lasagna contains a huge amount of vegetables, making your dinner not only delicious but also healthy. The dish turns out juicy, aromatic, and very filling. I highly recommend it even to meat-eaters. Serve hot.
Instructions
- 1
Step 1
We start the preparation with basic ingredient preparation. Wash the vegetables and peel them if necessary.
- 2
Step 2
Finely chop the onion and sauté it in olive oil until soft. Then add grated carrot and chopped roasted pepper. Add tomato pulp and spices. Simmer everything for 15 minutes.
- 3
Step 3
Add dry white wine, chopped parsley, dill, and diced zucchini. Add water. Simmer everything together for 30 minutes. Lasagna sheets can be slightly boiled until half-cooked.
- 4
Step 4
In a separate skillet, prepare the "Béchamel" sauce. To do this, melt the butter and sauté it with flour and spices, gradually pouring in the milk. Wait until the sauce thickens, remembering to stir constantly.
- 5
Step 5
Grease the baking dish with a small amount of butter, then pour a little sauce over it. Place pasta sheets on top of the sauce, then add the vegetable filling. Add another pasta sheet and sauce. Repeat until all ingredients are used up.
- 6
Step 6
Brush the top with sauce and sprinkle with grated cheese. Place in an oven preheated to 220 degrees and bake for 25–30 minutes.
- 7
Step 7
Vegetarian lasagna is ready.