Vegetable lasagna with eggplants
9 servings
50 minutes
Vegetable lasagna with eggplants is a delicate and aromatic dish of Italian cuisine, perfect for lovers of light and healthy recipes. The history of lasagna dates back to ancient Rome but has evolved into many variations over time. This version uses fresh vegetables: eggplants, zucchini, bell peppers, and carrots that give the dish a rich flavor and vibrant colors. The delicate béchamel sauce made from milk, butter, and flour makes the lasagna especially soft. Baked layers of dough soaked in vegetable juice and creamy sauce create the perfect texture while melted cheese adds an appetizing crust. Lasagna is great for both family dinners and festive tables, delighting with its exquisite taste and aroma.
1
Grease the baking tray with oil.
- Butter: 40 g
- Cheese: 200 g
2
Chop all the vegetables and sauté for 7-10 minutes. Add salt and pepper.
- Eggplant: 250 g
- Zucchini: 250 g
- Tomatoes: 1 piece
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Carrot: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
To make the sauce, melt the butter and add flour (better through a sieve to avoid lumps). Then gradually pour in the milk while constantly stirring. Bring to a boil. Then reduce to low heat and cook until thickened like sour cream.
- Butter: 40 g
- Wheat flour: 40 g
- Milk: 600 ml
4
If the leaves need to be boiled, place them in a deep bowl and pour hot water over them for about 10-15 minutes. Lay the leaves on a baking tray, brush with sauce, and add vegetables. Repeat this process, and at the end, sprinkle cheese on top. Bake at 180 degrees for 30-35 minutes.
- No-boil lasagne sheets: 15 pieces
- Cheese: 200 g
