A simple recipe for lazy lasagna with minced pita bread - bake in the oven 🥩

Kitchen appliances and utensils:

• oven;
• measuring cup or scales;
• cutting board;
• knife;
• meat grinder or blender;
• tea spoon;
• tablespoon;
• 3 deep bowls;
• a frying pan;
• kitchen spatula;
• grater;
• baking dish.

Ingredients

Step cooking

Ingredient preparation

1. 150 grams of chicken or doctor's sausage cut into small cubes. If you use fillet, then it can be chopped in a meat grinder or in a blender (in minced meat).
   
2. Also, chicken should be pepper, salt (or pour soy sauce).
   
3. Cut 250 grams of champignons or any other mushrooms to your taste finely, but not quite thin, so that after frying they retain juiciness. Transfer the mushrooms into a separate bowl.
   
4. Cut half a medium zucchini or zucchini into small cubes. Send them to a plate of chopped mushrooms. Add zucchini to the dish optionally, at your discretion.
   
5. Chop a small slice of chili pepper. Chilli also add optionally, you can cook without it.
   
6. Grind 150 grams of eggplant into small cubes. Move them into a separate bowl.
   
7. Finely chop 1 medium-sized onion. Send to the eggplant.
   
8. Cut a medium-sized tomato into small cubes. Transfer to a separate bowl.
   
9. To taste, chop a little dill and 2-3 feathers of green onions. You can use your favorite greens or do without it at all.
   

Roasting

1. Heat vegetable oil in a pan.
   
2. Sauté chicken (or sausage) on it until cooked. Place it in a deep bowl in which you will mix the whole filling.
   
3. In the same pan, send the zucchini and mushrooms. Fry until excess liquid boils. Put the mushrooms in a bowl of meat.
   
4. Fry the eggplant with onions in the same pan. Fry until golden brown. At the end, add chili peppers and sauté for another 2-3 minutes.
   
5. Add the tomato to the eggplant and fry until the sauce comes out of the tomato. Put this mixture in a bowl with all the filling.
   

Cooking toppings

1. Add greens and garlic grated on a fine grater (to your taste) into a bowl with the filling. Remember that garlic will not give in to strong heat treatment, therefore it will remain sharp enough.
   
2. If you like, then at this stage you can add olives (70 grams) or pickled cucumbers (70 grams). Or add both of them in an amount of 35 grams of each ingredient.
   
3. Stir the filling thoroughly, adding salt and your favorite spices.
   

Lasagna Formation

1. Grate 230-250 grams of cheese on a coarse grater.
   
2. Cut the pita bread into 4 sheets resembling layers of lasagna (the size of the baking dish that you will use).Preheat the oven to 180 degrees.
   
3. Moisten a sheet of non-stick parchment with water. Squeeze it with your hands. Flatten and wipe on both sides with a towel. Cover them with a baking dish (so that the hanging edges remain).
   
   Important! You can’t do without soaking parchment, since it will not immediately be pressed by products to the form, but gradually (because of which it may not hold the form and slip off).
4. At the bottom of the form, put the first sheet of pita bread.
   
5. Put a third of the filling on it.
   
6. Next cheese is a thick layer.
   
7. And again a sheet of pita bread (etc.). You should get three layers of filling.
   
8. Sprinkle the last layer of filling with cheese and cover with a fourth piece of pita bread, then again generously sprinkle with cheese.
   
9. Send lasagna to a preheated oven and bake until a golden cheese crust appears (20-25 minutes). For the hanging edges of the parchment, remove the lasagna from the mold. Slice into portions. Enjoy your meal!
   

Video recipe

For a visual introduction to the recipe, watch a video of making lasagna from pita bread.

Other Lasagna recipes