Lasagna Vegetable: 2 Recipes Not to Miss

Who said lasagna has to be meat?! A good lasagna vegetables may surprise you.

Lasagna Vegetable 2 Recipes Not to Miss

Either by a option food or because you want to vary the lasagna of vegetables not only is a good option, as it still promises to surprise your palate.

And if you want to try, here are some recipes.
2 RECIPES LASAGNA OF VEGETABLES

1. LASAGNE OF VEGETABLES WITH TOMATO SAUCE

With a vibrant color, this recipe from the blog Pleasures Healthy will not disappoint.

– Ingredients

For the lasagna:

  • 1 package of fresh pasta for lasagna
  • 5 carrots
  • 2 aubergines
  • 4 tomatoes
  • Cheese slim q. b.
  • 1 onion
  • 2 cloves of garlic
  • Olive oil and salt q. b

For the tomato sauce:

  • 1 tin peeled tomatoes large
  • ½ Red bell pepper
  • 1 onion
  • 1 cloves of garlic
  • Olive oil, basil, salt and q. b.

– Mode of preparation –

  1. To make the tomato sauce just add all the ingredients listed, except the basil, and let cook everything very well.
  2. When the tomatoes and onions are cooked rectify the seasoning, add the basil, grind everything and book.
  3. Now the vegetables. Cut all the vegetables and set aside.
  4. Then, in a non-stick skillet over medium heat, sauté the onion, the minced garlic with a drizzle of olive oil.
  5. Add the carrots and the eggplant and let it cook. Check the seasonings and when the vegetables are cooked, reserve them.
  6. On a tray, place a layer of tomato sauce, then a layer of plates of lasagna, after the filling of the vegetables, the sliced tomato and finally the tomato sauce. Repeat the operation until you run out of the ingredients.
  7. To finish, place the remaining tomato sauce over the lasagna and sprinkle with grated cheese.
  8. Put in the oven and let the dough cook.
  1. VEGETARIAN LASAGNA WITH CHEESE SAUCE

Complete, tasty and very nutritious. A tip of the site, Vegetarian Recipes.

– Ingredients

For the lasagna:

  • 1 eggplant (cut to slices)
  • 3 c. tablespoon olive oil
  • 2 cloves of garlic crushed
  • 1 cebola vermelha (cortada ao meio e às rodelas)
  • 3 pimentos mistos (cortados em cubos)
  • 225g mix of mushrooms-rolled
  • 2 stalks of celery (cut to slices)
  • 1 courgette (cut into cubes)
  • ½ C. tea of chili powder
  • ½ C. tea of cumin powder
  • 2 tomatoes chopped
  • 300ml tomato puree
  • 2 c. tablespoon chopped basil
  • 8 sheets of lasagna verde
  • Salt and pepper q. b.

For the cheese sauce:

  • 2 c. tablespoon butter or margarine
  • 1 c. tablespoon of wheat flour
  • 150ml vegetable stock
  • 300ml of milk
  • 75g cheddar cheese, grated
  • 1 c. tea Dijon mustard
  • 1 c. tablespoon chopped basil
  • 1 egg, beaten

– Mode of preparation –

  1. To begin, put the slices of eggplant on a dowel, sprinkle with salt and set aside for 20 minutes. At the end of this time, rinse with cold water, drain and set aside.
  2. After, heat the olive oil in a frying pan and sauté the onion and garlic for two minutes.
  3. At the end of this time add the peppers, the mushrooms, the celery and the courgette and let it cook about four minutes, stirring constantly.
  4. Season with the spices and let it cook a minute longer.
  5. Then, add the cut tomatoes, the tomato puree, basil and season to taste with salt and pepper.
  6. However, in the case of the sauce. Melt the butter in a saucepan, then add the flour and cook a minute. At the end of this time, remove from the heat and add the broth and the milk.
  7. Bring it back to the heat and add half of the cheese and the mustard.
  8. Let it boil until it thickens, stirring constantly.
  9. Add the basil, remove from the heat and incorporate the egg.
  10. By the end, just need to assemble the lasagna. Make layers of lasagne sheets vegetarian, then the mixture of vegetables and half of the aubergines that you prepared in the beginning. Repeat and at the end drizzle with the sauce.
  11. Sprinkle with the remaining cheese and bake in the oven previously heated to 180° C, for 40 minutes.

Good appetite!

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