Recipe: Vegetarian Lasagna On RussianFood.com

Vegetarian lasagna

2 servings 1 hour (your 20 min)

Vegetarian lasagne recipe with lots of aromatic vegetables and mushrooms. Even meat-eaters will eat such lasagna with great pleasure, despite the absence of their favorite bolognese sauce.

Food (for 2 servings) Lasagna sheets (not requiring boiling) - 3 pcs. Eggplant (small size) - 1 pc. Zucchini (small size) - 1 pc. Bulgarian red pepper - 0.5 pcs. Fresh champignons - 70 g Ripe tomato (large) - 1 pc. Red onion (small) - 1 pc. Mozzarella cheese - 100 g Olive oil - 2 tbsp. spoons Tomato paste - 25 g Garlic - 1 clove Dried basil - 0.5 tsp or fresh basil - 20 g Salt - 1 tsp (to taste) Ground black pepper - 1/3 tsp (to taste)

Step by step photo recipe

We prepare products.

My lasagna sheets are 20 x 10 cm, which matches the size of my baking dish.

If you are using lasagna sheets, the packaging of which says that they must be pre-boiled, then do not ignore this recommendation, otherwise you will have to increase the amount of water for the sauce and the time for baking the lasagna in the oven. The cooking time should be indicated on the package, usually 5 minutes.

Then we clean the sweet pepper from seeds and partitions.

Peel the onion.

For zucchini and eggplant, cut off the edges on both sides.

Cut sweet peppers, onions, zucchini, mushrooms and eggplants into small cubes.

Heat the olive oil in a large frying pan and add the chopped vegetables and mushrooms. Simmer, stirring occasionally, over low heat for 10 minutes.

Cut the tomato crosswise, scald with boiling water, peel and cut into cubes.

Add the tomato to the pan to the rest of the vegetables and mushrooms.

Stir, simmer for 3 minutes.

Mix tomato paste with equal amount of water in a bowl.

Peel the garlic, squeeze through a press and add to the tomato sauce. Add basil, salt and black pepper. We mix.

Add the tomato sauce to the pan with vegetables and mushrooms.

We mix.

If the vegetable mixture in the pan comes out too thick, add some water (about 50-100 ml).

Simmer for 5 minutes.

Turn off the fire and cool.

We heat the oven to 180 ° C.

Cut the mozzarella into slices or rub it on a coarse grater.

Place a sheet of lasagna on the bottom of the baking dish. Distribute a third of the resulting vegetable mixture on top.

Then spread out the third part of the mozzarella.

We put three layers like this.

The final layer must be mozzarella.

Bake in the oven for about 30 minutes, until the lasagna is browned.

Serve hot veggie lasagna right after cooking.

Or leave the lasagne in the mold for 10 minutes, then cut into neater pieces.

Enjoy your meal!