Many adherents of healthy food, as well as vegetarians, are interested in how to make vegetable lasagna, which is understandable, since lasagna is tasty and nutritious, besides, it looks boring on the table.
The process of vegetable lasagne preparation is fundamentally little different from the process of making lasagne with minced meat. We use plates from a simple batterless egg or puff pastry, and any vegetables, nuts, greens, cottage cheese, cheese are suitable for the filling. Even for the preparation of lasagna you need a sauce, for example, creamy .
Recipe for Ligurian Vegetable Lasagna
Ingredients:
- ready-made lasagna plates - about 500 g;
- Pine nuts or pine nuts - 3-4 st. spoons;
- cheese "Mascarpone" - about 250 g;
- Ricotta cheese - about 250 g;
- basil - 2 large bunches (we use only leaves);
- butter, natural - 30 g;
- garlic - 2 cloves;
- common salt;
- cream with a fat content of 23% - about 100 ml;
- grated parmesan - 4 tbsp. spoons.
Preparation
We will postpone the fourth part of the basil leaves for decoration.
Prepare a rough paste of nuts, garlic and a small amount of salt, for which we use a traditional mortar with a pestle. Add a little leaves of basil and grate, mixing with garlic-walnut puree. The contents of the mortar must be brought to a state of homogeneous mass. Probably, you can prepare this mass using more modern devices, but in this case, the more primitive, the more soulful, and closer to the original version.
Transfer the prepared mass into a bowl, add 2 tbsp. spoonfuls "Mascarpone", mix it and lightly fork with a fork. Add the rest of the cheese and bring it to homogeneity. Now whisk the cream whisk, gradually adding ricotta. Slightly greasy. Leaf for lasagna boil in salted water for 5 minutes, and lay out a little dried.
We shall smear with the melted butter a form for a lasagna and we shall lay out plates of the test butt-end to each other. On top lay out a thin layer of garlic-nut-basil mass. On top lay a layer of dough plates, and then - a layer of a mixture of cream cheese and cheese. Repeat the layers. Ideally, the top layer should be a basil mixture.
We will pour lasagna grated Parmesan and put in the oven, heated to 180-200 degrees. The baking time is approximately 10-15 minutes. It is necessary to form a continuous cheese crust.
Ready to lasagna cool for 5 minutes, and cut into portions with a sharp knife, spread out on plates and decorate with basil leaves. To such lasagna, of course, it is better to serve wonderful light Ligurian wines or grappa.
Vegetable lasagna with eggplant and mushrooms
Ingredients:
- dough for lasagna - 250 g;
- vegetable oil for frying;
- mushrooms (white, champignons, oyster mushrooms) - 300 g;
- cream natural milk - 100 ml;
- grated cheese - 80 g;
- eggplants - 1 pc. medium size;
- onion - 1 pc .;
- garlic - 2-4 cloves;
- pasta cheese (or wiped cottage cheese) - 250 g;
- salt, black pepper powder and other dry spices;
- the greens are different.
Preparation
Boil the water, a little salt, add a little vegetable oil and boil the dough layers for 3 minutes. Put the sheets on a clean board. Mushrooms are washed and finely chopped. The eggplants are cut into small cubes and, soaked in cold water for 15 minutes, we put in a colander.
Spasseruem in a frying pan in oil finely chopped onions. Add the mushrooms, fry until done, stirring.
Refractory rectangular shape with high sides grease with oil or grease. Lay out layers: sheets of lasagna, and on top of onion-mushroom passerings. On top of the layer of dough, on it - a layer of aubergines mixed with cheese paste, and again a layer of dough. Pour the cream.
Bake in a preheated oven at an average temperature for 20-25 minutes. Ready to lasagna sprinkled with crushed herbs and cheese. We wait, when the cheese melts, cut into portions and serve. To make lean vegetable lasagna, in the ingredients we change dairy products (cheese paste, cheese and cream) into soy, and mushrooms are excluded.