Think vegetarian food is a boring mix of steamed and seasoned vegetables vegetable oil? Not at all. Of quite simple products you can prepare dishes that are bright in combination and amazing in taste. Many original recipes emerged as a result of transformation national dishes and replacing meat products with vegetables. Take vegetarian lasagna, for example.

Homemade lasagna (lean) with eggplant and zucchini

This is for everyone famous dish may be different due to the interchangeability of the products used: chopped meat, seafood, mushrooms, vegetables. And they all go well both together and separately. Diet lasagna there are two types: vegetarian and lean. Lean lasagna dough is prepared without adding eggs, filling - without cheese and béchamel sauce. Consider cooking recipes different types this delicious dish.

Cooking lasagna

For the test, you will need:

• flour - 1 glass;
• 80-90 ml of water;
• a pinch of salt.

Ingredients for the filling:

• zucchini - 100-150 g;
• bell pepper- 1 PC;
• eggplant - 1 pc;
• tomatoes - 3-4 pcs;
• onions, garlic - 1-2 pcs each;
• carrots - 1pc;
• vegetable oil - 30 ml.

Cooking lasagna with vegetables, the recipe for which is very simple, we start with the filling.

1. Cut onions, peppers, tomatoes into cubes, rub carrots through a grater.
2. Zucchini, eggplant, cut into circles.
3. Pour vegetable oil into a frying pan and fry the onions and carrots.
4. Then add bell peppers, tomatoes and salt everything.
5. As soon as the tomatoes are softened, turn off, cover and let it sweat.
6. If desired, you can add your favorite spices to the filling.

Stir flour with water, salt and knead an elastic, hard dough. We divide it into 5-7 parts and roll out the cakes in the shape of the baking dish.

We take a deep baking sheet, grease with the resulting sauce and lay out a layer of dough. We lay out slices of vegetables on it, fill with sauce and cover with a sheet of dough. We do everything in the same way until the dough runs out. Grease the last leaf with sauce. Sprinkle with vegan cheese if desired. Cook the lasagne in an oven preheated to 200 ° C for 30 minutes.

Flavored vegetarian lasagna. Recipe

To prepare lasagna with vegetables, you can use any vegetables, mushrooms, cook béchamel sauce, and add eggs to the dough. This variation will consist of pumpkin and eggplant.

For the test, take:

• flour - 2 cups;
• eggs - 2 pcs;
• water - 3 tbsp;
• a pinch of salt.

Ingredients for the filling:

• pumpkin - 200-250 g;
• eggplant - 1-2 pcs;
• mozzarella cheese - 250 g;
• parmesan - 200g;
• olive oil;
• tomatoes or tomato paste.

Ingredients for béchamel sauce:

• milk - 0.5 l;
• butter- 3 tbsp. L.;
• flour - 4 tablespoons;
• nutmeg - 1/3 tsp;
• salt - 1 tsp

Making béchamel sauce and filling

In a saucepan, melt the butter and add the flour. Stirring constantly, fry until golden brown. Pour in milk and let it thicken. After that add salt, all spices and turn off.

Knead the dough from eggs and flour. Since it is not lean option, you can use purchased ready-made sheets. Before cooking lasagna, they need to be cooked until half cooked for 3 minutes.

Cut eggplants into slices, pumpkin into layers. Grease a baking sheet with olive oil, put the vegetables on it and put them in the oven for 6 minutes. Our goal is to stew vegetables to make the lasagna juicy and aromatic.

Lasagna formation

Grease a baking sheet with a high side with olive oil and overlap with a layer of dough sheets. Grease the sheets with tomato sauce, lay out the pumpkin, mozzarella on top and cover with a layer of dough. Fill this layer with part of the béchamel sauce, lay out the eggplants, and parmesan on top. We repeat all steps, alternating vegetables. Spread the very last layer of dough on top with the remaining bechamel sauce and sprinkle with Parmesan. We send the lasagna to the oven and wait 40 minutes until it is browned.

Despite the fact that this is not the fastest and cheapest dish, I highly recommend you to cook it to pamper yourself and loved ones.

And if you like to experiment, then be sure to take this recipe into service, because here there is a place where fantasies can roam. Dina, for example, makes layers of lasagna from potatoes, eggplant, tomato and even buckwheat. Well, and I offer my vegetarian version of this wonderful dish below.

Dough:

• 1 cup (250 ml) flour
• 80 ml water
• a pinch of salt

Filling:

• 1 carrot
• 2 large bell peppers
• 2 tomatoes
• ½ jar of olives (olives)
• 1.5 tbsp. l. tomato paste
• 150 ml. water
• 1 tsp salt
• 2 tsp Sahara
• spices: ½ tsp. (or to taste) ground coriander, black pepper, turmeric, asafoetida, 2 tsp. mixtures of dry herbs (Provencal, Italian or others)
• 300 gr. hard cheese (like Russian or Dutch with microbial abomasum)
• 200 gr. Adyghe cheese
• bechamel sauce

1. To prepare lasagna, you can buy ready-made dry sheets of dough or make it yourself, since it is not difficult at all. You need to mix flour, salt and water and knead a dense elastic dough. Cover and set aside for now.
2. 
   
3. Prepare the Bechamel sauce according to this recipe, only you need to take 650 ml of milk, and all the other ingredients are the same. When the sauce thickens to the consistency of sour cream, turn off the heat and cover.
4. Grate the carrots and cut the pepper into small cubes.
5. Heat some vegetable oil in a frying pan and fry the spices (coriander, turmeric, asafoetida or others of your choice) for a few seconds.
6. Add carrots, simmer for a couple of minutes and pour in pepper.
7. 
   
8. Add to vegetables after 1-2 minutes tomato paste, hot water (150 ml) salt, sugar and cook until soft.
9. 
   
10. At the end, sprinkle with black pepper, dry herbs, stir and turn off. The smell is awesome!
11. 
    
12. Take 1/6 of the dough, make a ball and roll it out very thinly (1 mm) on a floured table according to the size of the mold (I have a diameter of 25 cm). Cover the rest of the dough so that it does not dry out.
    
13. Grease a deep form (about 10 cm high) with vegetable oil and pour 2-3 tbsp. tablespoons of Bechamel sauce, evenly spreading over the bottom.
    
14. Put a rolled layer of dough or purchase sheets on top (you may need to boil them first, read the instructions).
    
15. Spread out 1/3 of the vegetable filling evenly.
16. 
    
17. Drizzle with Béchamel sauce and sprinkle with ¼ part of grated hard cheese.
18. 
    
19. Now roll out the next layer of dough and place on top of the cheese.
20. Spread it with Béchamel sauce and sprinkle with chopped olives.
21. 
    
22. On top, make a layer of grated Adyghe cheese (½ part).
23. 
    
24. Roll out and lay a layer of dough.
25. Repeat steps 11 and 12 (layer of vegetable filling, béchamel and cheese).
26. Make a layer of dough again and spread the sauce over it.
27. Arrange the tomatoes, cut into circles
28. .
    
29. Sprinkle with the remaining Adyghe cheese.
30. 
    
31. Roll out and add the next layer of dough.
32. Repeat points 11 and 12 again (vegetable filling, béchamel and cheese).
33. Now make the last layer of dough, spread the sauce and sprinkle with the remaining hard cheese.
34. 
    
35. Cover the tin with foil.
36. 
    
37. Put in an oven preheated to 180 ° C for 45 minutes.
38. Remove the foil and leave in the oven for another 10 minutes.
39. 
    

Advice: Before cutting the lasagna, let it stand for about 15 minutes. And it will be very nice and tasty if served on lettuce leaves.

In this recipe, all the ingredients are perfectly combined in taste and complement each other. I'm sure you will love this dish!

Recipe 2: Vegetarian lasagna with eggplant and béchamel sauce

I suggest making a hearty vegetarian eggplant lasagna. Eggplants are perfect here with béchamel sauce and cheese! By the way, the taste of eggplant in vegetarian lasagne is reminiscent of mushrooms.

• 1 pack of lasagna plates (12 plates). Be sure to read the instructions on the lasagna packaging! Some manufacturers suggest pre-boiling the lasagna plates. I have plates that don't require boiling.
• 350 g of eggplants.
• 150 g tomatoes (2 pieces).
• 350 g of grated cheese (hard varieties).

Bechamel sauce for lasagne:

• Milk - 900 ml.
• Butter - 120 g.
• Flour - 90 g.
• Nutmeg - 1 teaspoon
• Salt - 2 teaspoons.

Free the eggplants from the stalks and cut into thin strips. If you wish, you can pre-peel the eggplants. I do not peel - it tastes better with the peel.
Put the strips on the wire rack and put them in the oven at 180 degrees C for 10 minutes. In lasagna, dried eggplants will be soaked in sauce and will taste like mushrooms. Making béchamel sauce
Now we are preparing the béchamel sauce.
Put butter in a frying pan, turn on a small fire and melt the butter.

Put flour in melted butter, mix. Increase the heat to medium. Fry for a minute, stirring constantly.

Pour the butter-flour mixture with milk, mix. With constant stirring, prepare the bechamel sauce until thickened.
Add salt and nutmeg, stir the sauce and turn off the heat.

Pour a little béchamel sauce into the lasagna mold and distribute it over the mold.

Spread three lasagna plates parallel to each other (not overlapping!).

Lay out the strips of oven-dried eggplant on top.

Fill everything with béchamel sauce.

Fall asleep with ¼ part of the grated cheese.
Put the lasagna on top of the cheese again.
Now eggplants again.
Bechamel and cheese again.

In the next row, the procedure is the same, only together with the eggplants we spread the tomatoes, still cut into circles.

Pour the last row of lasagna plates with béchamel sauce and add additional cream if desired, sprinkle with cheese on top.

We put the vegetarian lasagna with eggplant and bake in the oven for 30 minutes at 180 degrees C, then 10 minutes at 210 degrees C, until cheese crust will not brown.

Recipe 3: Vegetarian Lasagna with Different Fillings

The cooking process took me about 2 hours (but this is taking into account the fact that I prepared it for the first time, took pictures and paid a lot of attention to the design), I think if you can cook it a couple of times in an hour.
In addition, lasagna is a very convenient dish - it can be prepared from any products that you have in the refrigerator, the main thing is to show your imagination how to combine them!

I used for lasagna:

LASAGN SHEETS - 250 gr. (0.5 pack)

FILLINGS:
Broccoli cabbage - 300 gr.
Carrots - 1 pc. (small)
Bulgarian pepper - 1 pc.
Tomato - 2 pieces (large)
Cheese - 150 gr.
Pitted olives - 0.5 cans.
Sunflower oil - 3 tablespoons

BESHAMEL SAUCE:
Butter - 4 tablespoons
Flour - 5 tablespoons
Milk - 3 tbsp.
Basil - 0.5 tsp
Oregano - 0.5 tsp
Nutmeg - 0.3 tsp
Black pepper - 0.5 tsp
Salt - 2 tsp

All products should be rinsed with cool water (it is possible in the package) - to clean them from the "dirt" on a subtle plane.

FILLINGS:

Filling # 1:
Peel the tomatoes: put them in a saucepan with boiling water, turn over after a minute, remove from the stove and put in cold water, remove the skin.

Cut into thin cross rings.

Filling # 2:
Peel the bell pepper and cut into small squares.

Boil broccal and carrots until half cooked, drain the water.


Refrigerate. Cut in small pieces.

Heat 2 tablespoons in a frying pan. sunflower oil(or ghee) and put the pepper first, then the carrots and broccoli.


Keep on medium heat, stirring until the moisture evaporates.

Filling # 3:
Grate the cheese on a medium grater.

Cut the olives into slices into a separate plate.

WE COLLECT:

Pour 1 tablespoon onto a baking sheet. sunflower oil, distribute along the bottom and walls.
Pour 2 tablespoons evenly. flour (if you shake the baking sheet like a sieve, then the flour will be distributed in a thin layer over the entire surface).

Building 1st floor: Lay out lasagna sheets in a continuous layer (you can even overlap).

Divide filling # 1 in half and place half on top of the sheets,

evenly cover with béchamel sauce (not much on this layer, because this is the bottom of our lasagna and the tomatoes themselves are a very juicy filling).

Cover with sheets of lasagna.

2nd floor: Lay out the filling No. 2 layer thickness of about 0.5 cm,

cover with a generous layer of sauce and lasagna sheets.

3rd floor: Divide the cheese filling No. 3 into two parts and level one of them over the 3rd floor. On top of the cheese in one layer put the remaining half of the filling No. 2, seasoning it with olives.

Cover with béchamel sauce (about the same as 1st floor) and lasagna sheets.

Roof: lay out the rest of the filling No. 3
and fill them with the remaining sauce (there should be even more sauce than on the 2nd floor!).

WE BAKE:
I put it at 100 degrees for about 20 minutes - until the moment when the sauce settled down and started to brown a little

and switched 150 degrees until golden brown.


Fresh homemade lasagna sheets with the same thickness will certainly cook faster than a purchased semi-finished product, but I still decided to make a pilot production of lasagna with ready-made sheets :)

WE SERVE:
When we take out this fragrant dish from the oven, the main thing is not to forget to offer it;)
For a beautiful presentation, I used lettuce leaves, dill and olives.

Now Bon appetite, ladies and gentlemen!

Recipe 4: Vegetarian lasagna with champignon mushrooms, you can and without them. Lots of mozzarella cheese

1. We need:
- ready-made lasagna sheets without eggs, Bell pepper, spices, mozzarella cheese, maazdam cheese, any other floating slightly spicy cheese, olives, a little garlic and soy mince (you can do without it), herbs, a couple of tablespoons of sour cream.
2. Three all the cheeses (mnoooooo!) In equal shares.
3. Fry the champignon mushrooms until half cooked.
4. Cut sweet peppers into thin slices and olives.
5. Grease the mold with oil drain.
6. Boil lasagna sheets until half cooked and spread one layer with a slotted spoon ...
7. Lay each layer of laid out lasagna different fillings, specified in paragraph 1, sprinkle with herbs, pepper and always a layer of cheese.
8. When all layers are laid and each of them is sprinkled with cheese, put in the airfryer, covered with foil for 30 minutes at a temperature of 205 grams and a high fan speed
9. After 30 minutes, take out, smear sour cream on top, sprinkle with cheese, level, sprinkle with black pepper and a little paprika on top, put back in the oven, covered with falga, for another 15 minutes.
10. After 15 minutes, remove the foil and cook for another 10-15 minutes for a light crust.

Recipe 5: vegetable lasagna with carrots

Serving 4:

• 1 medium carrot
• 2 bell peppers
• 300-400 grams of green beans
• 150 grams of peeled pumpkin
• Lasagne sheets 8 pieces
• 300 ml. cream
• 150 grams of cheese
• Butter or sunflower oil

Suitable spices:

• Turmeric
• Curry
• Cardamom
• Black pepper

1. Peel the carrots, three on a coarse grater and fry in oil with spices.

2. Add bell pepper to it, you can either frozen or fresh. It needs to be cut into cubes or strips, but generally at your discretion.

3. Put the green beans.

4. And dice the pumpkin and add to the vegetables as well.

5. Stir and simmer vegetables until half cooked for future vegetarian lasagna. You can add a little water.

6. When the vegetables are half cooked, take a baking sheet and grease it with oil. Lay out one layer of lasagna.

7. Put half of the vegetables on it.

8. Put a layer of lasagna back on.

9. And the second layer of vegetables, evenly distributing them over the entire surface.

10. Fill everything with cream. We close the baking sheet with foil and put it in a preheated oven up to 200C for 30-40 minutes.

11. When the vegetable lasagna is almost ready, take it out of the oven and three cheese on top. Put it back in the oven to brown the cheese.

So I shared with you the recipe vegetable lasagne... It is easy to prepare, like many other dishes. And it turns out very tasty. I don't think anyone makes lasagna at home. Now you can enjoy this interesting taste.

For those who cannot find special pasta sheets for lasagna, any horns can be used. They will need to be boiled until half cooked, and also spread in two layers on a baking sheet, it will also turn out very tasty.

Recipe 6: Vegetarian Lasagna with Apple and Cottage Cheese

Apple lasagna is a sweet lasagna with cottage cheese and apples. Such pastries will surely please all lovers. curd casseroles and apple pies.

1. Cottage cheese (20% fat) - 500 grams.
2. Apples - 3 pieces.
3. Lasagne plates - 250 grams.
4. Applesauce - 360 grams.
5. Sour cream (any fat content) - 150 grams.
6. Milk (any fat content) - 125 grams.
7. Butter - 30 grams.
8. Brown sugar - 30 grams.

Step 1: prepare the filling.

Put cottage cheese in a bowl and break eggs into it. Add sour cream, milk, sugar and stir with a spoon until homogeneous mass... Divide the mass into 4 equal portions.

Step 2: prepare the apples.

Rinse the apples thoroughly under running water and pour boiled water over them. Then wipe dry with a towel. Cut the apples into halves with a knife and cut out the core. Cut into slices on a cutting board. If desired, you can also peel the apples. Divide the sliced ​​apples into three portions. A few apple slices can be left to garnish the finished lasagna.

Step 3: prepare the apple lasagna.

Grease a rectangular baking dish with butter and lay out the lasagna sheets. Spread one part on them with a spoon curd mass, then the third part apple jam and one part of chopped apples. Then cover everything with lasagna sheets and repeat the layers two more times. On the last layer of lasagna sheets, lay out the rest of the curd mass, sprinkle it with brown sugar and cinnamon, and lay out the pieces of butter. Preheat the oven up to 180 degrees... We bake apple lasagna in a preheated oven, and the current 45 minutes... Let the finished lasagna cool slightly in the mold.

Step 4: serve apple lasagne.

Cut the apple lasagna with a knife into portioned pieces and spread on plates with a spatula. We serve warm lasagne with tea or coffee, garnished with sour cream and apple slices.

Bon Appetit!

• - You can use homemade applesauce. You will need 750 grams of apples, 50 grams of granulated sugar, 5 tablespoons of water. Peel the apples and cut out the core. Cut them into small pieces and put them in a saucepan with water. On high fire bring the mass to a boil, then reduce the fire and cook on small fire... Wipe the resulting mass through a sieve, add granulated sugar and mix.
• - If you don't have applesauce, then you can cook lasagna without this layer.
• - Sour cream can be replaced with heavy cream.
• - According to this recipe, you can also make lasagna from plums, apricots, peaches.

- The lasagna sheets can be pre-boiled in a saucepan of boiling water until tender. Apple slices can also be pre-sautéed in a skillet with butter.

Step 1: Preparing the ingredients.

The first step is to rinse all vegetables under cold running water. Divide the leek into two parts: white and leaves. So we cut the white part into not very thin rings. Peel the sweet peppers and peel the eggplant. Then we cut all the vegetables into cubes (about 2x2 cm).

Step 2: Prepare the vegetable filling.

Preheat a frying pan over medium heat, pour in the olive oil and put the eggplants on the fry first. Minutes in 1.5 mix and add zucchini to the pan. Fry about 2 minutes stirring occasionally, then add the tomatoes, leeks and peppers. Stir and simmer about 5 minutes while stirring (and without a lid!).
As a result, the vegetables should become soft, but at the same time retaining their integrity and not turning into porridge. At the end, salt and pepper to taste and remove the pan from the heat.

Step 3: Prepare the sauce.

We will cook bechamel sauce. To do this, we transfer the butter to a small saucepan and send it to heat over medium heat.
Then add, stirring, wheat flour, and continue to cook, stirring in the same way, until the mass boils.
Then pour milk into a saucepan, and, stirring, bring the mass to a boil. Then we reduce the heat and cook more within 1-2 minutes.

Step 4: Prepare the lazy veggie lasagna.

We put to preheat the oven to temperature 180 degrees.
Now let's get down to the fun part. We take the form in which we will cook our dish, and spread the lasagna sheet in the first layer. Pour sauce over it evenly on top, and then lay out a layer of vegetables (already a little cooled).
Cover with still another sheet of lasagna, and repeat the layers until the whole shape is full. The last layer should be béchamel sauce, which we sprinkle with grated (finely grated) cheese. Cover the top with foil and send it to bake in the oven 35-40 minutes... Wherein minutes in 10 remove the foil before cooking is finished so that the cheese turns into a golden brown.

Step 5: Serve the lazy veggie lasagne.

We take the finished lasagna out of the oven and give it to it. 10 minutes stand. Then we cut it into portions and serve. Bon Appetit!

Before picking the layers directly, check on the lasagna packaging to see if the sheets need to be boiled.

You can add some canned corn to the assortment of vegetables.

For a spicier lasagne, add a dash of finely chopped chili or garlic to the filling.

It is better to grease the baking dish with a piece of butter, or even cover it parchment paper... This is to make sure the lasagna won't burn.

Semi-sweet white wine is ideal as an aperitif for this dish.

Lasagna, like pasta, is a dish based pasta... Only in lasagna, the base is made in the form of large square plates. And between the plates, you can put any vegetables, sauces and fillings. Below is a selection of the best vegan recipes lasagna.

Lasagne with mushrooms and spinach

Ingredients:

• 2 tablespoons salted coconut oil
• 1/2 cup chopped onion
• 2 cups chopped mushrooms
• 2 tablespoons garlic, minced
• 2 cups spinach
• salt and pepper to taste
• 1/4 teaspoon nutmeg
• 1 glass
• 1/4 cup
• 9 ready-made lasagna sheets
• 1 cup spaghetti sauce (like tomato sauce)

Preparation:

1) Melt the coconut oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes, then add the mushrooms and continue sautéing for another 3-4 minutes. Add garlic, spinach, paprika, and nutmeg. After 1 minute, season with salt and pepper, stir and remove from heat.

2) Combine the spinach mixture with the soft cheese. Preheat oven to 190 degrees. Take a baking dish and brush the sides with tomato sauce. Layer 3 lasagna sheets, 1/2 spinach mixture, 1/3 tomato sauce and 1/3 Parmesan. Accordingly, the top layer should only consist of tomato sauce and parmesan. Repeat this with the remaining 6 lasagna sheets and filling.

3) Bake for 20 minutes, then leave for another 10-15 minutes to soak the lasagna sheets delicious filling... Ready!

Easy, no baking lasagna

Ingredients:

• 1/2 cup soft vegan cheese
• 3 tablespoons vegan Parmesan
• 3 tablespoons + 2 teaspoons olive oil
• coarse salt and ground pepper
• 8 ready-made lasagna sheets
• 1 cup cherry tomatoes, cut into halves
• 2 zucchini (or 1 part zucchini and 1 part pumpkin)
• some basil (optional)

Instructions:

1) In a small bowl, combine soft cheese, parmesan and 2 teaspoons of oil. Season with salt and pepper.

2) Heat 1 tablespoon oil in a large skillet over medium heat. Add garlic and tomatoes, season with salt and pepper. Fry, stirring occasionally, for about 3 minutes.

3) Transfer the tomatoes to a bowl, and in the same frying pan, pour 1 tablespoon of oil, put the chopped pumpkin and zucchini. Season and cook for about 5 minutes. Transfer to another bowl and mix with basil.

4) Place some tomatoes on 4 plates. Top with sheets of lasagna, soft cheese, zucchini, tomatoes. Put on the second same layer, decorate with basil on top.

Lasagne "Rolls"

This lasagna is interesting in that the filling is not layered in it, but is wrapped in sheets like rolls.

Ingredients:

• 3 cups tomato sauce
• 14 sheets of finished lasagna
• 250 g soft vegan cheese
• 1 cup vegan Parmesan
• 2 cloves of garlic, minced
• 1 tablespoon parsley, chopped
• salt and pepper to taste
• 1 grated zucchini

Preparation:

1) Preheat oven to 190 degrees. Brush a baking dish with tomato sauce (about 1.5 cups). Line two baking sheets with foil.

2) In a large bowl, combine soft cheese, parmesan, garlic, parsley, salt and pepper.

3) Add the courgette and stir again, just gently.

4) Arrange the lasagna sheets in a row on foil-lined baking sheets.

5) Spread the filling evenly over the sheets and roll into rolls. Transfer to a baking dish and top with remaining tomato sauce.

6) Bake the lasagne for 35 to 40 minutes, then let it cool for 10 minutes.

Pumpkin lasagna

Ingredients:

• 1 pumpkin, diced
• salt and pepper to taste
• 4 tablespoons coconut oil
• 4 cloves of garlic, minced
• 1/4 cup flour
• 3 glasses almond milk
• 1 tablespoon rosemary
• 1 teaspoon chili powder
• 1 cup grated vegan Parmesan
• finished lasagna sheets
• 1 cup soft vegan cheese

Preparation:

1) Preheat oven to 200 degrees. Grease a baking sheet with oil.

2) Combine pumpkin, olive oil, salt and pepper. Place in a single layer on a baking sheet.

3) Bake the squash for 40 minutes, until tender.

4) Heat oil in a skillet over medium heat. Fry the garlic for 1 minute, then add the flour.

5) Pour milk in a trickle, season with salt and pepper. Cook for 10 minutes.

6) Remove the pumpkin from the oven and reduce the temperature to 190.

7) Combine pumpkin, rosemary, chili powder and almond milk sauce.

8) Lubricate with oil a large pot... Place 1/2 cup filling on top of a baking dish, top with lasagna sheets, then filling and parmesan again. Make two more of the same layers. Top with soft cheese and sprinkle with the remaining Parmesan.

9) Line the tin with foil and bake for 35-40 minutes. Let it brew for 15 minutes before serving.

Vegetable lasagna in a frying pan

The so-called "lazy" lasagna, or "navy lasagna" - can be cooked in a skillet. Convenient, fast, and most importantly - delicious!

Ingredients:

• 8 sheets of lasagna, cut into three pieces and cooked al dente
• 2 tablespoons olive oil
• 1 tablespoon coconut asla
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 large carrot, diced
• 2 small zucchini, diced
• salt and pepper to taste
• 3 cups diced tomatoes
• 2 tablespoons chopped basil

Preparation:

1) Preheat oven to 220 degrees. Simultaneously heat a large skillet over medium heat and add olive oil and coconut oil.

2) Saute the onions for 2 minutes. Then add the garlic and sauté for another 30 seconds.

3) Add carrots and zucchini, season with salt and pepper. Fry, stirring occasionally, for 7-8 minutes.

4) Place the lasagne on top of the vegetables, top with the tomatoes and sprinkle with the basil.

5) Remove from heat and bake in oven for 10 minutes. The lasagna is ready!

Lasagne with tofu

Ingredients:

For eggplant:

• 2 small eggplants
• 2 teaspoons of salt
• 4 tablespoons olive oil
• black pepper
• 1 teaspoon parsley, chopped
• 1/2 teaspoon wine vinegar
• pinch of red pepper

For the sauce:

• 3 glasses canned tomatoes
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon tomato paste
• 1 Bay leaf
• 1/4 teaspoon red pepper
• a pinch of salt
• 2 tablespoons of capers

For pasta:

• a pinch of salt
• 350 g lasagna sheets

For filling:

• 900 g soft tofu
• 1/3 cup chopped parsley
• 3 tablespoons nutritional yeast (optional)
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons of salt
• 1/2 teaspoon black pepper

For decoration:

• 1 cup chopped basil leaves

Preparation:

1) Heat the oven to 170 degrees. Cut the eggplant into slices. Divide on two nasty ones and sprinkle evenly with 1 teaspoon of salt. Then turn over and sprinkle with the remaining salt. Leave it on for 30 minutes.

2) Grind the tomatoes in a blender, but not until smooth. Heat oil (1/4 cup) in a saucepan over medium heat. Place the onion in a saucepan and cook for 3 minutes. Add garlic and sauté for another 30 seconds.

3) Move the onion and garlic to the edge of the pot and place the tomato paste in the middle. Stir for 1-2 minutes, then stir in the garlic and onion. Add chopped tomatoes, bay leaves, red peppers and a few pinches of salt. Bring the mixture to a boil, then reduce heat, cover and simmer over low heat for 45 minutes.

4) Add capers, season with salt and paprika as needed.

5) Use paper towels to dry the eggplant on both sides. Heat 1.5 teaspoons of oil in a skillet. Fry the eggplant on both sides (about 4 minutes total). Season to taste. Transfer to a plate and repeat with the remaining eggplants.

6) Put the remaining 2 tablespoons of olive oil, parsley, vinegar, red pepper and salt in a large bowl and stir. Transfer the fried eggplants to this mixture and stir again. Season to taste.

7) Cook the al dente lasagna sheets. Place them on a lightly oiled baking sheet.

8) Grind tofu, parsley, yeast in a blender, lemon zest, lemon juice, salt and pepper until smooth.

9) Place a thin layer of tomato sauce on the bottom of the baking dish. Top with one layer of lasagna sheets, then one quarter of the tofu filling, a quarter of eggplant, a layer of sauce, and a quarter of basil. Make three more such layers, leave the top layer without basil. Cover with foil and bake for 50 minutes. Then remove the foil and leave for another 10 minutes. Let cool for 10 minutes before slicing the lasagne. Sprinkle the remaining basil on top.

Raw lasagna with pesto sauce

The last recipe is suitable for raw foodists. Accordingly, the role of lasagna leaves here is played by ... zucchini!

Ingredients:

• 0.5 cups soft vegan cheese
• 1 medium zucchini, cut lengthwise into thin slices
• 1 tomato, chopped
• marinara sauce

For the Pesto sauce:

• 2 cloves of garlic
• 3 cups spinach
• 1/3 cup olive oil
• 1/2 cup walnuts soaked for 6 hours
• 1/2 lemon juice

For the nut filling:

• 2 cups walnuts, soaked 6 hours
• 1 teaspoon sage
• 1 teaspoon thyme
• 1 teaspoon mayonar
• 1 teaspoon rosemary
• salt and pepper to taste

Preparation:

1) Grind the pesto ingredients in a blender. Transfer the sauce to a bowl and place the nut filling ingredients in a blender. Chop, but so that the pieces of nuts remain fairly coarse.

2) Place the zucchini plates on a plate. Top with the marinara sauce, tomato slices and cheese. Then cover with another layer of zucchini and a layer of pesto sauce. Then - a layer of zucchini, nut filling and tomatoes. Finish with a final layer of zucchini, marinara sauce, cheese, pesto and nut filling.

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One of the most popular dishes Italian cuisine considered a vegetarian lasagna. The recipes for this delicious and healthy food amaze with their diversity. Therefore, each hostess will surely choose the most suitable option for herself. In the composition of such dishes, there is not a single gram of meat. Instead, it is present here a large number of various vegetables.

Using the technology described below, a very satisfying and aromatic vegetarian lasagna in a slow cooker is obtained. The recipe for this dish is extremely simple, so it is possible that you will often cook it for your family. To serve it to the dining table, stock up all in advance essential products... In this case, you will need:

So that the vegetarian lasagna you have made, the recipe for which implies the presence of eggplants, does not acquire a bitter aftertaste, you first need to start preparing these vegetables. They are washed, cut into small cubes and placed in a suitable bowl. Then sprinkle the eggplants generously with salt and leave for fifteen minutes. Then they are washed in cool water and discarded in a colander.

Now it's time to tackle the rest of the components. Washed vegetables are peeled and seeds removed and then crushed. Rub the carrots on a fine grater. Tomatoes and bell peppers are cut into cubes.

Eggplants and carrots are placed in a multicooker bowl greased with vegetable oil. When they are lightly fried, peppers and tomatoes are sent to them and continue to cook. The browned vegetables are placed in a clean plate, and butter is added to the freed multicooker. When it melts, flour is poured there and wait until it acquires a golden hue. Then milk is poured into the device and seasoned with a pinch of nutmeg. After a couple of minutes, almost all of the resulting sauce is poured into a separate bowl.

Sheets for lasagna, pre-doused with boiling water, are laid out in a multicooker so that they are on top of each other. Part of the vegetable filling is distributed on top. All this is sprinkled with a small amount grated cheese and cover with sheets again. This time they are smeared with milk sauce. Sprinkle the sheets with grated cheese and continue to alternate layers. Vegetarian lasagna is baked, the recipe of which is discussed just above, in the “Multi-cook” mode at one hundred and twenty degrees. In about half an hour, it will be completely ready for use. Before serving, it is slightly cooled and cut into separate portions. Sprinkle the dish with chopped herbs if desired.

Vegetarian lasagna: zucchini recipe

This light summer meal is made up of almost all vegetables. Therefore, it turns out to be not only tasty, but also incredibly healthy. Since this lasagne can be given not only to adults but also to children, it is ideal for family dinner... To prepare it, you will need:

• 200 grams of lasagna sheets.
• A fresh, medium-sized vegetable marrow.
• 400 grams of broccoli.
• A couple of tomatoes and onions.
• Large carrots and sweet bell peppers.
• A couple of cloves of garlic.
• Parsley root.
• 500 milliliters of water or vegetable broth.
• Hot pepper pod.
• A liter of ready-made béchamel sauce.
• 250 grams of hard cheese.

To get a really delicious vegetarian lasagna, the recipe for which is so simple that even an inexperienced housewife can easily master it, you need to additionally stock up on salt and nutmeg.

Sequencing

At the initial stage, you need to do vegetables. They are washed, cleaned and crushed. Broccoli is disassembled into inflorescences and processed in a food processor. Onions, zucchini, carrots and bell peppers are cut into small cubes. Garlic is passed through a special press. Parsley root and hot pepper are chopped with a sharp knife.

Vegetable oil is poured into a thick-bottomed saucepan and heated well. Then put onions, garlic and hot peppers... After a couple of minutes, add carrots, broccoli, zucchini and parsley root there. All this is covered with a lid and simmered over low heat. After five minutes, tomato slices and bell peppers are sent to the pan. Mix everything gently and continue to simmer. Shortly before removing from the stove, salt is added to the vegetable stew and a little hot water or broth.

The finished béchamel is sent to a separate stewpan. Vegetable or mushroom broth... All this is seasoned with nutmeg and heated over low heat until thickened.

Put some sauce in a refractory mold. Lasagna sheets are placed on it and part vegetable stew... All this is poured over with sauce and sprinkled with grated cheese. The layers are alternated until the form is filled. It is important to make sure that the last is the sauce and hard cheese... All this is covered with foil and put into the oven. Vegetarian lasagna is baked, the recipe for which will most likely appear on the pages of your cookbook, at the standard one hundred and eighty degrees. After about half an hour, it is removed from the oven, freed from the foil, decorated with tomato slices, sprinkled with cheese and returned back. After seven minutes, the browned lasagne is removed from the oven. Before serving it to the dining table, it is slightly cooled and cut into separate portions.

Vegetarian lasagna: eggplant recipe

This option is interesting in that it involves the use of tomato sauce. To implement it, you need simple and readily available components, the bulk of which every thrifty housewife always has. To prepare a delicious and healthy lunch, you will need:

• Large fresh eggplant.
• Half an onion.
• 400 milliliters of tomatoes per own juice.
• A tablespoon of olive oil.
• Lasagne sheets.
• A couple of cloves of garlic.
• A teaspoon of sugar.
• 50 grams of flour and butter.
• 500 milliliters of vegetable broth.
• Salt and spices.

Cooking algorithm

Using the technology described below, a very satisfying and mouth-watering vegetarian lasagna is obtained. The recipe for this dish can be roughly divided into several stages. You need to start the process with vegetables. They are washed, cleaned and crushed. Onions, eggplants and garlic are diced. Chop the garlic with a sharp knife.

Heat vegetable oil in a skillet. Then put onions and garlic there and fry them. When they become transparent, add eggplant to them. After five minutes, the vegetables are sent to a separate plate. And the remaining oil is filled with tomatoes in their own juice, sugar, salt and spices. All this is covered with a lid and stewed for about a quarter of an hour. Then ready-made sauce combine with fried vegetables. The resulting mass is stirred and removed from the burner.

In a separate saucepan, melt the butter and add flour to it. Mix everything so that there are no lumps left, pour in hot broth, salt, season with spices and boil until the desired density.

On the bottom of the mold, spread sheets of lasagna and cover them with vegetables in a tomato. Bechamel is placed on top. All this is again covered with sheets of dough and the layers are repeated. The top must be greased with béchamel sauce. Vegetarian lasagna is baked, the recipe with a photo of which is presented in today's article, at the standard one hundred and eighty degrees. After about twenty-five minutes, it can be removed from the oven and served with dinner.

Option with olives

This recipe allows you to quickly and without unnecessary hassle prepare a delicious and healthy dinner for the whole family. To do this, stock up on everything you need in advance. This time, you should have at hand:

• 16 lasagna sheets.
• A couple of large eggplants.
• 4 ripe tomatoes.
• Half a jar of olives.
• 150 grams of cheese.
• 4 tablespoons of butter.
• 3 glasses of milk.
• Salt, spices and dried herbs.

Cooking technology

Eggplant, washed and diced, is fried on vegetable oil... After a few minutes, chopped tomatoes (without skin), salt and spices are added to them. All this is prepared until the moisture has completely evaporated.

In a separate saucepan, melt the butter, combine it with flour and mix. A minute later, milk is poured into it, seasoned with dried herbs and boiled to the desired density.

Place lasagna sheets in a heatproof dish and cover them with vegetables. All this is poured into a third of the available sauce and the procedure is repeated twice more. The penultimate layer is sprinkled with half of the grated cheese and garnished with olives. Lay the lasagna sheets on top and cover them with the rest of the sauce. All this is sprinkled with grated cheese again and put into a hot oven for half an hour.

Pumpkin variant

Using the technology described below, a very aromatic and mouth-watering vegetarian lasagna is obtained. The homemade recipe is incredibly simple. It is also important that it does not provide for the use of expensive or scarce components. So that your family can try this lasagna, buy everything you need in advance. You should have in your kitchen:

• A pound of ripe tomatoes.
• 125 grams of mozzarella.
• 250 milliliters of milk.
• 50 grams of parmesan and butter each.
• Small butternut squash.
• 250 grams of whipped cream.
• 3 tablespoons of olive oil.
• A pair of onions.
• 40 grams of flour.

Cooking method

Pour the peeled and chopped pumpkin with salted water, bring to a boil and remove from the burner. Chopped onions are fried in heated vegetable oil, chopped tomatoes (without skin) are added to it and stewed for several minutes.

In a saucepan, combine melted butter and flour. Stir everything well and fry. After a couple of minutes, whipped cream is introduced there and cow's milk... The future sauce is boiled down to the required consistency, salted, seasoned with spices and removed from the heat.

The lasagna sheets are dipped in boiling water for a couple of minutes and immediately dipped into a container with ice water. When they have cooled, they are dried on a towel and laid out in an ovenproof dish, alternating with vegetables and sauce. Place the pumpkin pieces, parmesan and mozzarella on top. Lasagna is baked at standard one hundred and eighty degrees for at least forty minutes.