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Vegetable Lasagna
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Taste of the Mediterranean on your table
Friends, are you ready to discover a light yet incredibly delicious alternative to classic lasagna? This vegetable lasagna is like a true taste of Italy on your table! It's not just a dish; it's a work of art where each layer is filled with the vibrant colors and fresh aromas of summer vegetables. It's an excellent choice for vegetarians or anyone looking to add variety to their menu.
The "highlight" of this lasagna is its freshness and contrasts: the sweetness of bell peppers, the slight bitterness of eggplant, the tenderness of zucchini, and the rich tanginess of the tomato sauce. All of this comes together with creamy béchamel and gooey mozzarella. It’s the perfect dish for the whole family, and thanks to Zakaz.ua, you can easily get all the necessary ingredients and save time!
Alternatives/Variations:
- Mixed Vegetables: Instead of eggplant and zucchini, you can use mushrooms, sweet potato, or pumpkin.
- Other Cheeses: Add ricotta to the sauce for a creamier texture or feta for a savory kick.
- More Protein: If you are not a vegetarian, you can add ground turkey or chicken to the vegetables.
Secrets for Tenderness/Flavor:
- Proper Vegetable Preparation: To prevent the lasagna from becoming watery, be sure to pre-sauté or roast the vegetables to remove excess moisture. This also helps to unlock their flavor.
- Flavorful Sauce: For the tomato sauce, use high-quality tomatoes and don't forget to add Italian herbs. Add a little sugar to balance the acidity of the tomatoes.
Ingredients for the recipe
Ingredients
Barilla Lasagna Pasta 500g
250 g
Eggplant
300 g
Zucchini
300 g
Red Pepper
200 g
Onion
150 g
Garlic
3–4 cloves
Casa Rinaldi Peeled Tomatoes in Own Juice 400g
400 g
Chumak Tomato Paste 25% 70g
50 g
Iberica Pomace Olive Oil 1l
3 tbsp
Spice Oregano
1 tsp
Eco Basil 10g
1 tsp
Shchedri Braty Stone Salt 1.5kg
to taste
Mria Ground Black Pepper
to taste
Shchedri Braty Sugar 5kg
to taste
Galychyna Milk 1% 900g
500 ml
Ferma Selianske Sweet Cream Butter 73% 180g
50 g
Sunnuntai Wheat Flour 2kg
50 g
Eco Ground Nutmeg
¼ tsp
Ferma Mozzarella Cheese 45% 180g
200 g
Poggioli Reggiano Parmesan Cheese 24 months 32%
50 g
Preparation steps
01
Prepare the Vegetables (15 minutes): Cut the eggplant, zucchini, and bell pepper into cubes. Sauté the chopped onion and garlic in olive oil until soft (5 minutes), then add the other vegetables and cook for 10 minutes until they become tender.
02
Make the Tomato Sauce (20 minutes): To the sautéed vegetables, add the canned tomatoes, tomato paste, Italian herbs, salt, pepper, and sugar. Simmer over low heat for 15-20 minutes until the sauce thickens.
03
Make the Béchamel Sauce (10 minutes): In a saucepan, melt the butter, add the flour, and cook for 1 minute. Gradually pour in the cold milk, stirring constantly with a whisk. Cook until it thickens, then add salt and nutmeg.
04
Assemble the Lasagna (15 minutes): Grease a baking dish with a little tomato sauce. Lay a layer of lasagna sheets. Then alternate layers of the vegetable sauce, béchamel, and grated mozzarella. Repeat the layers until the ingredients are used up. The final layer should be béchamel, topped with grated parmesan.
05
Bake (30-35 minutes): Preheat the oven to 180°C (350°F). Bake the lasagna for 30-35 minutes until it becomes golden-brown and the cheese is melted.
Where to order ingredients
Select the required ingredients in one of the stores
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