New recipes

Vegetarian lasagna

Vegetarian lasagna


Cut eggplant, zucchini and zucchini into rounds;

Sprinkle with olive oil and season with basil, paprika, thyme, salt and pepper; Put them in the oven at 180 degrees C, for about 15 minutes;

Sos Bechamel:


Melt the butter in a saucepan;

Add flour and incorporate until smooth;

Put the warm milk and mix with a whisk;

Put the bay leaves, salt and white pepper to taste;

Add nutmeg and granulated onions;

Stir until thickened;

Take out the bay leaves;



Rupture of bellows cheese;

Grate mozzarella;


Assembly:

Put 1-2 tablespoons of bechamel sauce in the oven tray

Put 6 sheets of lasagna interspersed;

Add another layer of bechamel sauce and tomato sauce;

Then intersperse eggplant, zucchini and zucchini;

Sprinkle a layer of mozzarella and bellows;

Put another 6 lasagna sheets followed by bechamel sauce;

Spread it well and add the rest of the tomato sauce;

Put another layer of eggplant, zucchini and zucchini;

Sprinkle another layer of mozzarella and bellows;

Add the last layer of lasagna sheets and the last layer of bechamel sauce;

Put the rest of the remaining mozzarella and bellows;

Bake for about 15-20 minutes, at 180 degrees Celsius, until everything is au gratin;





VEGETARIAN LASAGNA AND LIGHT

A lasagna without pasta! Perfect for all those who are on a diet and are dying for a delicious lasagna with zucchini cheese, so you can enjoy a very healthy and delicious dish without guilt. It is also very economical and profitable.

Vegetarian zucchini lasagna

Servings: 6 Preparation: 40 minutes

I love this recipe for special events like a romantic dinner or Christmas dinner because it has all the flavor of a traditional lasagna but without breaking the diet !.

Easy to prepare, and as always, substituting some ingredients such as pasta for zucchini to add nutrients and reduce calories.

It also includes ingredients such as spinach, so you get a lasagna that is a source of iron, vitamins, minerals and an exquisite flavor.

Did you know that consuming too much pasta is bad for your health?

And not only because of the amount of carbohydrates it contains, but also some studies suggest that it causes depression, increases the chances of suffering from kidney cancer and heart disease.

So what better way than to replace it with zucchini? which is a natural source of antioxidants that delay aging, fiber and potassium, in fact it has more potassium than bananas !.

It is also low in calories, only 17 calories per 100 grams, has no cholesterol or harmful fats.

In conclusion: we remove the bad from the pasta and add the flavor and nutrients of the zucchini, perfect!

Also remember that you can accompany it with a delicious salad such as broccoli with blueberries or green with goat cheese


Vegetarian lasagna

In 2 hours. It took so long for me to put together all the pieces of vegetarian lasagna, sauces included. Among the drops, I documented the process almost head-to-tail, just so I don't forget any of the steps.

But before I move on to the actual recipe, maybe I should mention that I've never eaten vegetarian lasagna before, so it's a little harder to compare the experience. Of course, mine is the best & amp all that, but that's also because in the last year (aka 2013) I've become borderline snobish in terms of the ingredients used for any meal. The sources, preferably local, and their quality prevail, the content of the packaged / imported products purchased is determined by the real natural ingredients, or at least accredited in some way (preferably organic, or fair-trade). I try to avoid just about anything that contains more than 5 ingredients and I don't buy things that include names that sound like antibiotics, not things you would eat.

What makes me say I write again about how important is the raw material with which you go on the road for any preparation and how relevant are the freshly picked ingredients from the garden, as much as possible.

Obviously I haven't gotten there yet, but the fact that the lasagna came out smoothly from the first and was extremely tasty is not so much a culinary achievement (except maybe only in view of the fact that I finally gathered my patience to start to do so), as an achievement determined 95% by the quality of the ingredients used.

I also went through about 30 variants of lasagna recipes (from Romanian and foreign sites) and I looked for options with seasonal ingredients (winter is not the friendliest in this field, especially with the lazy who do not serve canned food). and the like). I couldn't find one that would fully satisfy me, so I changed my strategy and decided to try a variant based on the available ingredients, without worrying about what MUST lasagna must contain (layers of lasagna, sauce bechamel and ragú, plus parmesan).

And now that we've clarified this subject, let's get to work.

Prep time ingredient

Cooking time

Nr. servings

Ingredients

  • a zucchini
  • a handful of mushrooms
  • a small cauliflower
  • a handful of peas
  • a 750 ml bottle of mashed tomatoes
  • fresh basil
  • butter
  • a small onion
  • a piece of Rochefort cheese
  • a little piece of cheese
  • a piece of cheddar
  • fat yogurt
  • a few cloves of garlic
  • 2 bundles of parsley
  • peeled pumpkin seeds
  • lemon (juice from one)
  • olive oil
  • lasagna faith

Method

I cleaned the vegetables (except the peas), cut them, seasoned them with salt and pepper and put them in the oven for 20 minutes on one side, 20 on the other.

While the vegetables were being made, I made 2 sauces, plus a pesto, as follows.

1 tomato sauce
I tossed the finely chopped onion in the pan in butter, added the mashed tomatoes, seasoned with salt and pepper and left over low heat until everything thickened into a sauce (about 15 minutes in total). Chopped basil and poured on top at the end.

2 cheese sauce with yogurt and peas.
I crumbled the Rochefort (200g) and mixed it with yogurt, a little shredded cheese, a piece of cheddar given through the large grater and the thawed peas. (Here I made a mistake, it would have been better to put the peas with the rest of the vegetables in the oven, or to blanch them before, because it remained semi-raw, oops). We obtained a kind of cream sauce of very thick consistency and textured by the types of cheese (awesome sauce).

Pesto with parsley, pumpkin seeds and garlic. Of those mentioned, plus olive oil, plus lemon juice, plus salt, plus pepper. All blended until I got a pesto-like sauce, super yummy and that.

Then I went on to assemble the lasagna. Only the tomato sauce had cooled well, with which I greased the tray, before I put the first layer of lasagna sheets (what I had didn't need extra preparation, they went straight from the box to the tray).

This was followed by a series of ripe vegetables, tomato sauce, another series of leaves, cheese sauce, another series of ripe vegetables, and tomato sauce, pesto, another series of lasagna sheets and so on, until I finished with all the sauces, vegetables and at the end I shaved some extra cheddar over the last round of tomato sauce.

I put this whole thing in the oven for about 40 minutes. Maybe 45, I don't remember exactly and I didn't even note.

That's out. I hope I haven't lost any relevant details along the way, that I wrote this recipe for two days.


Recipe Summary

  • 1 (16 ounce) can diced tomatoes
  • 1 (16 ounce) package instant lasagna noodles
  • 1 bunch fresh spinach, washed and chopped
  • 2 large carrots, shredded
  • 2 large zucchini, diced
  • 2 summer squash, diced
  • 1 large eggplant, diced
  • 1 large head broccoli, cut into florets
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese (Optional)
  • 1 cup ricotta cheese (Optional)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.

Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.


Vegetarian lasagna for children

Vegetarian lasagna is an alternative to the classic recipe based on minced meat. An easy, healthy and much more suitable recipe for children. It can be offered from the age of 2-3 years.

Vegetarian lasagna ingredients for children:

  • 12 lasagna sheets
  • 4 teaspoons extra virgin olive oil
  • 1 chopped red onion
  • salt and pepper to taste
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • half a jar of tomato paste
  • 2-3 juicy and sweet tomatoes
  • 200 grams of parmesan / cedar cheese / mozzarella (choice)
  • 1 small zucchini
  • 1 small carrot
  • optional diced bell peppers and eggplant

How to prepare vegetarian lasagna for children:

First we deal with the lasagna sauce as follows:

1. Grate 2-3 tomatoes and together with half a jar of tomato paste, oregano, basil, salt and pepper we boil them. When they have reached boiling point, simmer and leave for 10-15 minutes. Add a finely chopped red onion and a diced tomato for texture.

2. Separately, clean the zucchini and carrot and put them to boil or steam for about 15 minutes. When they are ready, pass them with a fork and add them to the sauce. Leave for a few more minutes and turn off the heat. Also now put 2 teaspoons of olive oil and mix well.

3. Separately prepare the lasagna sheets (they can be soaked in water) and the parmesan / cedar cheese / mozzarella that we grate.

4. In a heat-resistant glass bowl put 2 teaspoons of olive oil and a few tomato sauce then put a layer of lasagna sheets (3-4 sheets). Put 3-4 tablespoons of sauce and Parmesan over them. Repeat until the sheets run out.

5. Bake for 15-20 minutes. Avoid aluminum foil on top! But you can put baking paper with which we wrap the dish once. Good appetite!


Vegetarian lasagna

In 2 hours. It took me so long to put all the pieces of vegetarian lasagna together, sauces included. Among the drops, I documented the process almost head-to-tail, just so I don't forget any of the steps.

But before I move on to the actual recipe, maybe I should mention that I've never eaten vegetarian lasagna before, so it's a little harder to compare the experience. Of course, mine is the best & amp all that, but that's also because in the last year (aka 2013) I've become borderline snobish in terms of the ingredients used for any meal. The sources, preferably local, and their quality prevail, the content of the packaged / imported products purchased is determined by the real natural ingredients, or at least accredited in some way (preferably organic, or fair-trade). I try to avoid just about anything that contains more than 5 ingredients and I don't buy things that include names that sound like antibiotics, not things you would eat.

What makes me say I write again about how important is the raw material with which you go on the road for any preparation and how relevant are the freshly picked ingredients from the garden, as much as possible.

Obviously I haven't gotten there yet, but the fact that the lasagna came out smoothly from the first and was extremely tasty is not so much a culinary achievement (except maybe only in view of the fact that I finally gathered my patience to start to do so), as an achievement determined 95% by the quality of the ingredients used.

I also went through about 30 variants of lasagna recipes (from Romanian and foreign sites) and I looked for options with seasonal ingredients (winter is not the friendliest in this field, especially with the lazy who do not serve canned food). and the like). I couldn't find one that would fully satisfy me, so I changed my strategy and decided to try a variant based on the available ingredients, without worrying about what MUST lasagna must contain (layers of lasagna, sauce bechamel and ragú, plus parmesan).

And now that we've clarified this subject, let's get to work.

Prep time ingredient

Cooking time

Nr. servings

Ingredients

  • a zucchini
  • a handful of mushrooms
  • a small cauliflower
  • a handful of peas
  • a 750 ml bottle of mashed tomatoes
  • fresh basil
  • butter
  • a small onion
  • a piece of Rochefort cheese
  • a little piece of cheese
  • a piece of cheddar
  • fat yogurt
  • a few cloves of garlic
  • 2 bundles of parsley
  • peeled pumpkin seeds
  • lemon (juice from one)
  • olive oil
  • lasagna faith

Method

I cleaned the vegetables (except the peas), cut them, seasoned them with salt and pepper and put them in the oven for 20 minutes on one side, 20 on the other.

While the vegetables were being made, I made 2 sauces, plus a pesto, as follows.

1 tomato sauce
I tossed the finely chopped onion in the pan in butter, added the mashed tomatoes, seasoned with salt and pepper and left on low heat until everything thickened into a sauce (about 15 minutes in total). Chopped basil and poured on top at the end.

2 cheese sauce with yogurt and peas.
I crumbled the Rochefort (200g) and mixed it with yogurt, a little shredded cheese, a piece of cheddar given through the large grater and the thawed peas. (Here I made a mistake, it would have been better to put the peas with the rest of the vegetables in the oven, or to fry them before, because it remained semi-raw, oops). We obtained a kind of cream sauce of very thick consistency and textured by the types of cheese (awesome sauce).

Pesto with parsley, pumpkin seeds and garlic. Of those mentioned, plus olive oil, plus lemon juice, plus salt, plus pepper. All blended until I got a pesto-like sauce, super yummy and that.

Then I went on to assemble the lasagna. Only the tomato sauce had cooled well, with which I greased the tray, before I put the first layer of lasagna sheets (what I had didn't need extra preparation, they went straight from the box to the tray).

This was followed by a series of ripe vegetables, tomato sauce, another series of leaves, cheese sauce, another series of ripe vegetables, and tomato sauce, pesto, another series of lasagna sheets and so on, until I finished with all the sauces, vegetables and at the end I shaved some extra cheddar over the last round of tomato sauce.

I put this whole thing in the oven for about 40 minutes. Maybe 45, I don't remember exactly and I didn't even note.

That's out. I hope I haven't lost any relevant details along the way, that I wrote this recipe for two days.


Mediterranean Lasagna with Vegetables (Vegetarian Recipe)

1. Preheat the oven to 220C. Mix eggplant, onion, pepper, garlic, 3 tablespoons oil and a little spice in a bowl. Transfer to a pan and cook for 30 minutes, until soft.

2. Meanwhile, heat the remaining oil in a large skillet. Fry the zucchini over high heat for 4 minutes, until golden brown. Remove and set aside.

3. Remove the vegetables from the oven. Add the zucchini. Move the temperature to 200C.

4. To make the sauce, boil the milk, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Gradually add the milk. Boil, stirring, for 10 minutes.

5. Cook the lasagna sheets according to the instructions on the package.

6. Add the cheese to the sauce and season. Put a thin layer in a heat-resistant dish, lined with butter. Cover with 4 lasagna sheets. Add half of the vegetables, then a third of the remaining sauce and 4 more lasagna sheets. It is repeated once more. Spread over the rest of the sauce and sprinkle with Parmesan cheese.


Ingredients Vegetarian lasagna

8 lasagna sheets
1 serving vegetables in the oven
30 gr parmesan
350 gr mozzarella
4 tablespoons Genoese pesto
4 tablespoons dried tomato pesto
a drop of oil to grease the tray

Servings: 4 mari

Preparation Vegetarian lasagna

  1. We prepare the vegetables in the oven according to the recipe here. We then put them in a blender (with sauce) and mix until they become puree, but not extremely fine, to see the pieces of vegetables.
  2. Grate mozzarella and parmesan.
  3. Put a large pot with plenty of water and a teaspoon of salt to boil. When it starts to boil, put 3-4 sheets of lasagna in the water (or more, depending on the size of the pot, but do not be crowded) and let them boil over a lower heat until they rise to the surface (or follow the instructions on the package for boiling). When it rises, remove the sheets on a large cotton towel to drain the water. To remove them, I use a knife that I pass under the middle of the lasagna sheet, lift it slightly and then turn it over on the towel.
  4. Prepare a 20 x 20 cm tray (I used the square Jena bowl) by greasing it with a drop of oil, including the edges.
  5. Then place 2 lasagna sheets, slightly overlapping. Grease the sheets with 2 tablespoons of Genoese pesto.
  6. Then add about 4 tablespoons of vegetable puree and spread them evenly.
  7. Sprinkle mozzarella and then parmesan over them.
  8. Then continue with two lasagna sheets that we grease this time with 2 tablespoons of tomato pesto. And a layer of vegetables and sprinkled with mozzarella and parmesan. The next layer is the same, greased with Genoese pesto. The last layer will be like this: two lasagna sheets greased with tomato pesto and then sprinkle plenty of mozzarella.
  9. Squeeze the lasagna a little to make the layers compact. Cover the tray with aluminum foil, taking care not to touch the lasagna, because the mozzarella will stick to it.
  10. Bake at 200C for 30 minutes, until the cheese melts.
  11. Remove the aluminum foil, sprinkle the rest of the Parmesan cheese and put it under the grill until it forms a reddish crust. If you do not have this option in the oven, remove the foil and let it brown.
  12. Let cool for about 15 minutes, then you can slice and serve.

1. The first layer of leaves greased with Genoese pesto

2. Then the layer of vegetable puree

3. Sprinkle with mozzarella and parmesan

4. The second layer of leaves greased with red pesto

5. Final layer: sheets greased with red pesto and mozzarella

6. After 30 minutes in the oven


Cut eggplant, zucchini and zucchini into rounds

Sprinkle with olive oil and season with basil, paprika, thyme, salt and pepper.

Put them in the oven at 180 degrees C, for about 15 minutes


Melt the butter in a saucepan

Add the flour and incorporate it until smooth

Put the warm milk and mix with a whisk

Put the bay leaves, salt and white pepper to taste

Add nutmeg and granulated onions

Stir until it thickens

Grate mozzarella

Put 1-2 tablespoons of bechamel sauce in the oven tray

Put 6 sheets of lasagna interspersed

Add another layer of bechamel sauce and tomato sauce

Then add eggplant, zucchini and zucchini

Sprinkle a layer of mozzarella and bellows

Put another 6 lasagna sheets followed by bechamel sauce

Spread it well and add the rest of the tomato sauce

Put another layer of eggplant, zucchini and zucchini

Sprinkle another layer of mozzarella and bellows

Add the last layer of lasagna sheets and the last layer of bechamel sauce

Put the rest of the remaining mozzarella and bellows

Bake for about 15-20 minutes, at 180 degrees Celsius, until everything is au gratin


Mexican lasagna


Even though it's inappropriate to call it lasagna, I thought it fit and saw that chefs like Rachel Ray, with South American origins, call the layers of tortillas and meat "lasagna". After all, the term "lasagna" does not refer only to pasta sheets, but generally to the recipe in which a sheet of "something" alternates with a layer of meat and sauce. So, lasagna it is! I used homemade salsa sauce for my recipe and I recommend it to you rather than any salsa sauce I bought. As for tortillas, you can find them in almost all stores, I took them from Auchan, from Iulius Mall (for those from Cluj). It's a recipe that goes very fast and the result is really delicious.

Ingredient:
& # 8211 5-6 tortillas
& # 8211 500g sauce sauce
& # 8211 500g minced beef
& # 8211 a large onion, finely chopped
& # 8211 3-4 cloves of crushed garlic or given through a very fine grater
& # 8211 can preserve 400g red beans
& # 8211 400g cheese (I used gouda, but you can use any kind of cheese)
& # 8211 corn (optional, I did not put)
& # 8211 spices to taste: salt, pepper, chili, Mexican or tex-mex spices
& # 8211 4 tablespoons oil

Heat the oven to 200 ° C. In a frying pan, heat the oil, heat the finely chopped onion in it, then put the meat and spices, mix and let them cook together until the meat changes color. Put the beans, which we drain well from the can and pass it under a stream of cold water and let the beans cook for 5 minutes with the meat. Add 4 tablespoons of salsa, leave on low heat for 5 minutes. The meat sauce is ready!

We are going to prepare Mexican lasagna: in a round heat-resistant dish (don't forget to grease the walls of the bowl with a little oil or butter) put a spoonful of salsa and spread it well. Then we put a tortilla, a generous layer of salsa, a layer of meat, then a layer of crumbled cheese. Then another torilla, salsa, meat, cheese and so on until the ingredients are ready. Over the last torilla we put 2 more tablespoons of salsa, spread them well, put the cheese and put in the hot oven for 25-30 minutes or until the cheese is very well browned and the fork enters the layers of torillas very easily.

If you let it cool down a bit, Mexican lasagna will cut much easier and keep its shape better, you will see how beautiful the layers are. Honestly, I'm sure it would have looked even nicer if I put corn and maybe even a little pea, but time is not wasted, because how well it went, I'll do it soon. May you be the best! Aaaaa, and one more thing: I was thinking like this: if I kept showing you how to make salsa sauce at home, couldn't I show you how to make homemade torillas? To have all the ingredients prepared by you? I don't get into cheese, because I have nowhere to do it in our mini-house, but at least torillas would be good to know how to make them at home, especially since you may not find them in all the shops where you normally do the shopping.


Decomposed lasagna

Lately I have developed a passion to recreate classic recipes, as it comes to my mind. Rehearsal is the mother of learning, but I believe that if you put at least a little originality, if you experiment, you learn more. There are many established chefs who have been accused of defying traditional cuisine, but sooner or later, they have come a long way.

This week I chose to make a classic recipe, like a book, but still different. A decomposed lasagna. I chose to make chicken, because I eat more chicken than pork, and the rest is similar.

I started by making & # 8222 sheets & # 8221, which are actually crispy pasta chips. I wanted to put the preparation in a little more contrast & # 8222creamy-crunchy & # 8221. For this crust I took some pasta at random, which I had around the house, and boiled them for 3-4 minutes longer than it should have.

Then, using the vertical blender, I made a fine puree.

I seasoned the puree with hot paprika, ground thyme and a little cardamom, then incorporated well.

Between two baking sheets, I put a little puree with a spoon and spread with a rolling pin until I got a thin sheet.

I cut the sheet into smaller pieces and fried them in an oil bath over high heat for 1 minute, until they became crispy.

Next, I started to make a thick bolognese sauce, for which I used a red capsicum pepper, an onion, 2 cloves of garlic, 2 tablespoons of concentrated tomato paste, salt, pepper and thyme. I put the vegetables to harden, after 5 minutes I added the chicken breast cut into small cubes.


Then I added the tomato paste, turned the heat to low and let it cook for 8-10 minutes, until the chicken is cooked. At the end I added the spices.

For the bechamel sauce I melted 50 grams of butter, over which I put a spoonful of flour and mixed vigorously with the whisk. Then I gradually added a cup of milk, salt, pepper and nutmeg. I cooked over low heat until it thickened a little.

I assembled my lasagna & # 8222disassembled & # 8221 starting with bechamel sauce, over which I put a ball of bolognese sauce, using ice cream tongs, spicy pasta crust and sprinkled Parmesan.


Video: Vegetarijanske lazanje Vegetarische Lasagne Vegetarian lasagne