Vegetarian vegetable lasagna - even meat-eaters will love it 🍲

Kitchen appliances and utensils:

• oven;
• plate;
• blender
• pan;
• a pot with a thick bottom;
• knife;
• cutting board;
• spoon;
• fork;
• kitchen scales;
• beaker;
• grater;
• whisk.

Ingredients

Step cooking

1. First, prepare a vegetable sauce (this is the one that instead of meat). Wash all vegetables under running water. Peel the onion (2 pcs.) And cut into equal cubes.
   
2. Peel the carrots (1 pc.) And cut into cubes too.
   
3. Remove the peel from the zucchini, if necessary, we will clean the seeds (this applies to old vegetables, young ones, as a rule, do not have formed seeds). Dice 800 g of zucchini.
   
4. Pepper (5 pcs.) Cleaned from the core. The easiest way to do this is to cut the whole peppercorn along and just twist the two halves, breaking off from the core. Cut the pepper into cubes too.
   
5. We put the pan on the fire and pour a little vegetable oil into it. When the pan is heated, put the onion on it and fry it to a state of translucency.
   
6. We spread carrots and peppers over onions. Mix everything thoroughly. Fry until the vegetables are soft, about 5 minutes.
   
7. Add zucchini to vegetables and fry, stirring, for 2-3 minutes.
   
8. We remove the tomatoes from the skins and chop them in any way (you can chop finely, you can knock down a blender). Pour 400 g of chopped tomato into vegetables in a pan.
   
9. Pour 1 tbsp. l sugar to remove acid from tomatoes.
   
10. Salt, pepper to taste. Pour 1 tbsp. l oregano. Finely chop the garlic. Mix everything thoroughly.
    
11. If during cooking we notice that the liquid is leaving, you should add about 100 ml of water.
    
12. We measure out 70 ml of red dry wine and pour it into the pan. Again we interfere.
    
13. Now cover, make the fire quieter and simmer for 20 minutes.
    
14. We begin to prepare the second sauce - bechamel. To do this, put a saucepan with a thick bottom on medium heat and melt 60 g of butter in it.
    
15. Pour 2 tbsp. l flour, mix well and fry for 2 minutes.
    
16. Pour the milk and with the help of a whisk mix the sauce very actively.
    
17. We are waiting for the sauce to begin to thicken, after which we rub the nutmeg into it and add salt to taste. Stir and remove from heat.
    
18. Grate the cheese on a fine grater and begin to collect lasagna. The form for lasagna is not very large and preferably square. At the bottom of the form, apply a little bechamel sauce.
    
19. Then spread the sheets of lasagna, on top - vegetable sauce.
    
20. Then grated cheese.
    
21. Bechamel again, cover with sheets of lasagna. And so on until the end of the form.
    
22. Top with bechamel sauce and put in the oven. The oven should be preheated at 180 ° C. Bake for 30-40 minutes.
    
23. 15 minutes before the end we get lasagna to sprinkle with cheese. When time runs out, let the lasagine cool down a bit so that the cheese grabs and holds its shape. That's all, bon appetit!
    

Video recipe

The video recipe from a very positive chef is exactly what you need to consider all the details of cooking vegetarian lasagna.The master will share with you the secrets of baking this popular dish. Look - you will not regret it.

Other Lasagna recipes