Lasagna

For Bolognese sauce: wash and clean the vegetables. Finely chop the onion and pepper, and grate the carrot. Fry the onion in a pan with a little hot oil until golden, add the carrot and pepper and cook for another two minutes. If you can, choose a red bell pepper, it has a more pleasant and sweeter aroma than the yellow one. Add the meat, leave until the meat is slightly browned, add the tomato sauce with basil and water, salt and pepper and simmer for about 5 minutes. Get off the fire.

For the white sauce: melt the butter in a saucepan, add the flour and harden a little, then pour the milk gradually, stirring constantly with a whisk, to dissolve the lumps. Add a pinch of salt and a pinch of nutmeg, bring to a boil until thickened. Get off the fire.

For assembly: I used a ceramic tray that I put in another larger tray, in case the lasagna swells and stumbles, but I had no problems. Thus, in a tray greased with a little oil put a thin layer of sauce, then 3 sheets of lasagna next to each other (I put 3 sheets because they fit me so well, but keep in mind the size of your tray), sauce, Bolognese sauce, then lasagna sheets, sauce, Bolognese sauce, and finally lasagna sheets, white sauce, grated cheese.

Place in the preheated oven over low heat for about 40 minutes or until browned.


Preparation time: 30 min

Baking time: 40 min

Gates: 8


Good appetite!

If you liked my recipe, you can also find it on my blog:

http://ancutsa-cuisine.blogspot.com/2018/04/lasagna.html


The tastiest vegetarian lasagna recipe

Many who have an omnivorous diet believe that a vegetarian lifestyle it means eating with & # 8220grass & # 8221, tasteless salads, very simple foods and without any flavor. Well, those who believe this are sorely mistaken. During the period when we eat meat, I did not manage to discover even 10% of the tastiest dishes, and some dishes, apparently made exclusively to be cooked with meat, have a much better taste without. This is also the case with the recipe vegetable lasagna which I will share with you today and also a vegetarian sarmalutes, whose secret I will reveal to you soon. The vegetarian lasagna experiment was done on a few convinced carnivores and passed the taste test with flying colors.

In addition, in addition to the formidable taste it has, this recipe is more light than traditional meat lasagna because it does not contain animal fats and it is easier to cook. So more time for you, more attention to your body!


The tastiest vegetarian lasagna recipe

Many who have an omnivorous diet believe that a vegetarian lifestyle it means eating with & # 8220grass & # 8221, tasteless salads, very simple foods and without any flavor. Well, those who believe that are sorely mistaken. During the period when we eat meat, I did not manage to discover even 10% of the tastiest dishes, and some dishes, apparently made exclusively to be cooked with meat, have a much better taste without. This is also the case with the recipe vegetable lasagna which I will share with you today and also a vegetarian sarmalutes, whose secret I will reveal to you soon. The vegetarian lasagna experiment was done on a few convinced carnivores and passed the taste test with flying colors.

In addition, in addition to the formidable taste it has, this recipe is more light than traditional meat lasagna because it does not contain animal fats and it is easier to cook. So more time for you, more attention to your body!


400 g Champignon mushrooms
1 white onion
2 cloves of garlic
1 tablespoon chopped green thyme
1 tablespoon olive oil
150 g spinach
130 g vegetable margarine
3 tablespoons flour
480 ml soy milk
2 tablespoons inactive yeast (nutritious)
1 teaspoon grated nutmeg
500 g mashed tomatoes
500 g of boiled lasagna sheets
salt
pepper
green thyme leaves for decoration

To make the fasting béchamel sauce, melt the margarine in a bowl, add the flour and mix, then pour the warm soy milk into a thin thread.

Add the nutritious yeast, grate the nutmeg, salt and pepper to taste.

Preheat the oven. Peel the onion and garlic and wash the mushrooms. Chop the onion, garlic and thyme, then slice the mushrooms.

Put oil in a pan and sauté the onion and garlic over medium heat until soft. Add the mushrooms and thyme and keep them on the fire for a few minutes, until the mushrooms start to brown. If necessary, pour more oil. Put the spinach and sauté until the leaves soften, stirring often. Season with salt and pepper and remove from the heat.

Put a layer of tomato puree on the bottom of a baking tray. Add a layer of lasagna sheets, then a layer of béchamel sauce, followed by a vegetable. Place another layer of lasagna sheets and tomato puree and repeat until the tray is full.

Finish with a layer of béchamel sauce and the rest of the mushrooms and spinach. Decorate with thyme leaves. Bake for 30 to 40 minutes, until the lasagna is browned. Let it cool a bit before slicing and serving.


400 g Champignon mushrooms
1 white onion
2 cloves of garlic
1 tablespoon chopped green thyme
1 tablespoon olive oil
150 g spinach
130 g vegetable margarine
3 tablespoons flour
480 ml soy milk
2 tablespoons inactive yeast (nutritious)
1 teaspoon grated nutmeg
500 g mashed tomatoes
500 g of boiled lasagna sheets
salt
pepper
green thyme leaves for decoration

To make the fasting béchamel sauce, melt the margarine in a bowl, add the flour and mix, then pour the warm soy milk into a thin thread.

Add the nutritious yeast, grate the nutmeg, salt and pepper to taste.

Preheat the oven. Peel the onion and garlic and wash the mushrooms. Chop the onion, garlic and thyme, then slice the mushrooms.

Put oil in a pan and sauté the onion and garlic over medium heat until soft. Add the mushrooms and thyme and keep them on the fire for a few minutes, until the mushrooms start to brown. If necessary, pour more oil. Put the spinach and sauté until the leaves soften, stirring often. Season with salt and pepper and remove from the heat.

Put a layer of tomato puree on the bottom of a baking tray. Add a layer of lasagna sheets, then a layer of béchamel sauce, followed by a vegetable. Place another layer of lasagna sheets and tomato puree and repeat until the tray is full.

Finish with a layer of béchamel sauce and the rest of the mushrooms and spinach. Decorate with thyme leaves. Bake for 30 to 40 minutes, until the lasagna is browned. Let it cool a bit before slicing and serving.


How to make vegan lasagna: 2 delicious recipes

For many, it is difficult to imagine a vegan lasagna, ie one without cheese sauce or bechamel. However, Vegan lasagna can be as tasty as a traditional one and may even include vegan cheese and bechamel sauce. In addition, because it contains vegetables, it is a dish rich in vitamins and nutrients. Do you know how to do it? We will share 2 recipes in this article!


How to make vegan lasagna: 2 delicious recipes

Vegan lasagna should not contain products of animal origin. Therefore, to prepare this lasagna, many people think they need to get rid of cheese, bechamel sauce and butter. But there are other ways to prepare and enjoy vegan lasagna in such a delicious way that everyone, absolutely everyone (even non-vegans) will lick their fingers!

There are many ways to make a refined lasagna, not only with the traditional Bolognese sauce. It is a truly versatile dish and, in this sense, it's easy to make a vegan lasagna - just with vegetables, vegan cheese, vegan bechamel and vegetable butter.

1. Vegetable lasagna with vegan bechamel

The first option to enjoy a vegan lasagna involves making a bechamel sauce with herbal ingredients. Haven't you tried it? Follow the instructions and enjoy it with the whole family!

Ingredients for lasagna

For the filling

  • Mushrooms (300 g)
  • 1 eggplant
  • 2 onions
  • 1 zucchini
  • 2 cloves of garlic
  • 1 small - medium red pepper
  • Olive oil
  • Pepper
  • Salt

For vegan bechamel sauce:

  • 4 cups unsweetened vegetable milk (1 liter)
  • 5 tablespoons flour
  • 1 tablespoon vegetable butter
  • Nutmeg
  • Salt

Bechamel preparation

  1. First, put all the ingredients in a pot. If you want, you can sift the flour first to make sure that less lumps appear.
  2. Then, bring the sauce to a boil and stir continuously to make sure it is thick and homogeneous.
  3. Finally, take it off the heat and set it aside.

Filling

  1. First, wash and clean all the vegetables. Cut them into small pieces.
  2. Then, put a little olive oil in a pan and sauté all the vegetables, adding salt and pepper to taste. Saute everything until browned.

Lasagna

  1. Depending on the lasagna sheets you bought, follow the instructions on the package. Some must be boiled, others must be softened, others can be placed directly in the oven. Read the instructions on the package.
  2. In the meantime, you can preheat the oven to 180 ° C (350 ° F).
  3. When the sheets are ready, put a layer of lasagna sheets on a baking sheet and then a layer of filling on top.
  4. Then repeat step 3, adding a layer of lasagna sheets and then filling.
  5. Continue until you have no more sheets.
  6. After that, pour the bechamel sauce over the last layer and sprinkle vegan cheese on top.
  7. Finally, put the tray in the oven for about 15 minutes, until the lasagna turns golden.
  8. Now you can enjoy a tasty vegan lasagna with vegetables and bechamel!

2. Vegan lasagna

If the first recipe didn't catch your eye, you can try this alternative in which you will only use vegetables. It is delicious and you can consume it both for lunch and dinner.

Ingredients for lasagna

For the filling

  • Mushrooms (340 g)
  • 1 can of crushed tomatoes
  • Spinach (220 g)
  • 1 red pepper
  • Olive oil
  • 1 eggplant
  • 2 cloves of garlic
  • 1 zucchini
  • 1 onion
  • Salt and pepper to taste

Training

  1. First, wash and peel the garlic, onion and pepper.
  2. Then cut them into small pieces and put them in the pan with olive oil. Saute them lightly and add the can of tomatoes and a pinch of salt. If you want, you can also add a pinch of sugar. Put everything aside.
  3. After that, wash the eggplant and zucchini. You don't have to peel vegetables, but you should cut them into very thin slices.
  4. Then wash the spinach. If it is frozen, defrost it and drain it well to get rid of all the water.
  5. In another pan, with olive oil and salt to taste, fry the zucchini, eggplant and spinach. Put the vegetables aside.
  6. Then, as in the previous recipe, prepare the lasagna sheets according to the instructions on the package. When ready, place a layer of sheets in an ovenproof dish.
  7. Then, on this layer, put some of the spinach mixture and cover with a second layer of lasagna sheets.
  8. Repeat to get at least 3 layers of lasagna and 3 layers of vegetable filling (pumpkin, eggplant and spinach).
  9. Then, on the last layer of leaves, pour the tomato sauce and add vegan cheese on top.
  10. Finally, place the lasagna in the oven at 180 ° C (350 ° F) for about 15 minutes, until golden.
  11. Serve hot vegan lasagna!

Are you on a vegan diet and want to make a delicious and different dish? Do you just want to take care of your health and reduce calories? Then don't hesitate to try these delicious vegan lasagna recipes!


How to make vegan lasagna: 2 delicious recipes

Vegan lasagna should not contain products of animal origin. Therefore, to prepare this lasagna, many people think they need to get rid of cheese, bechamel sauce and butter. But there are other ways to prepare and enjoy vegan lasagna in such a delicious way that everyone, absolutely everyone (even non-vegans) will lick their fingers!

There are many ways to make a refined lasagna, not only with the traditional Bolognese sauce. It is a truly versatile dish and, in this sense, it's easy to make a vegan lasagna - just with vegetables, vegan cheese, vegan bechamel and vegetable butter.

1. Vegetable lasagna with vegan bechamel

The first option to enjoy a vegan lasagna involves making a bechamel sauce with herbal ingredients. Haven't you tried it? Follow the instructions and enjoy it with the whole family!

Ingredients for lasagna

For the filling

  • Mushrooms (300 g)
  • 1 eggplant
  • 2 onions
  • 1 zucchini
  • 2 cloves of garlic
  • 1 small - medium red pepper
  • Olive oil
  • Pepper
  • Salt

For vegan bechamel sauce:

  • 4 cups unsweetened vegetable milk (1 liter)
  • 5 tablespoons flour
  • 1 tablespoon vegetable butter
  • Nutmeg
  • Salt

Bechamel preparation

  1. First, put all the ingredients in a pot. If you want, you can sift the flour first to make sure that less lumps appear.
  2. Then, bring the sauce to a boil and stir continuously to make sure it is thick and homogeneous.
  3. Finally, take it off the heat and set it aside.

Filling

  1. First, wash and clean all the vegetables. Cut them into small pieces.
  2. Then, put a little olive oil in a pan and sauté all the vegetables, adding salt and pepper to taste. Saute everything until browned.

Lasagna

  1. Depending on the lasagna sheets you bought, follow the instructions on the package. Some must be boiled, others must be softened, others can be placed directly in the oven. Read the instructions on the package.
  2. In the meantime, you can preheat the oven to 180 ° C (350 ° F).
  3. When the sheets are ready, put a layer of lasagna sheets on a baking sheet and then a layer of filling on top.
  4. Then repeat step 3, adding a layer of lasagna sheets and then filling.
  5. Continue until you have no more sheets.
  6. After that, pour the bechamel sauce over the last layer and sprinkle vegan cheese on top.
  7. Finally, put the tray in the oven for about 15 minutes, until the lasagna turns golden.
  8. Now you can enjoy a tasty vegan lasagna with vegetables and bechamel!

2. Vegan lasagna

If the first recipe didn't catch your eye, you can try this alternative in which you will only use vegetables. It is delicious and you can consume it both for lunch and dinner.

Ingredients for lasagna

For the filling

  • Mushrooms (340 g)
  • 1 can of crushed tomatoes
  • Spinach (220 g)
  • 1 red pepper
  • Olive oil
  • 1 eggplant
  • 2 cloves of garlic
  • 1 zucchini
  • 1 onion
  • Salt and pepper to taste

Training

  1. First, wash and peel the garlic, onion and pepper.
  2. Then cut them into small pieces and put them in the pan with olive oil. Saute them lightly and add the can of tomatoes and a pinch of salt. If you want, you can also add a pinch of sugar. Put everything aside.
  3. After that, wash the eggplant and zucchini. You don't have to peel vegetables, but you should cut them into very thin slices.
  4. Then wash the spinach. If it is frozen, defrost it and drain it well to get rid of all the water.
  5. In another pan, with olive oil and salt to taste, fry the zucchini, eggplant and spinach. Put the vegetables aside.
  6. Then, as in the previous recipe, prepare the lasagna sheets according to the instructions on the package. When ready, place a layer of sheets in an ovenproof dish.
  7. Then, on this layer, put some of the spinach mixture and cover with a second layer of lasagna sheets.
  8. Repeat to get at least 3 layers of lasagna and 3 layers of vegetable filling (pumpkin, eggplant and spinach).
  9. Then, on the last layer of leaves, pour the tomato sauce and add vegan cheese on top.
  10. Finally, place the lasagna in the oven at 180 ° C (350 ° F) for about 15 minutes, until golden.
  11. Serve hot vegan lasagna!

Are you on a vegan diet and want to make a delicious and different dish? Do you just want to take care of your health and reduce calories? Then don't hesitate to try these delicious vegan lasagna recipes!


How to make vegan lasagna: 2 delicious recipes

For many, it is difficult to imagine a vegan lasagna, ie one without cheese sauce or bechamel. However, Vegan lasagna can be as tasty as a traditional one and may even include vegan cheese and bechamel sauce. In addition, because it contains vegetables, it is a dish rich in vitamins and nutrients. Do you know how to do it? We will share 2 recipes in this article!


Lasagna

Today we will make Lasagna. I simply love any dish that contains pasta. This Lasagna recipe is made very quickly and is extraordinarily good.

Ingredients for meat sauce:
500 grams of minced meat
1 larger onion finely chopped
1 larger grated carrot
4 tablespoons olive oil
2 larger diced tomatoes
2 tablespoons tomato paste
salt and pepper to taste

Put the olive oil, onion, carrot and minced meat in a pan. We fry them for about 7-10 minutes until the meat changes color. Then season with salt and pepper to taste. Add the tomatoes and tomato paste. Keep the sauce on the fire until the liquid drops. We leave it aside while we take care of the bechamel sauce.

Ingredients for Bechamel sauce:
700 ml of milk
3 tablespoons flour
50 grams of butter
salt and pepper to taste

Put the butter in a saucepan and let it melt. Then add the flour and mix well. Now we start to add the milk gradually so that we do not have lumps. When we finish incorporating all the milk, season with salt and pepper to taste. Boil the sauce for about 5 minutes, stirring constantly, until it thickens.

Ingredients for assembling lasagna:
meat sauce made earlier
350 grams of grated mozzarella
bechamel sauce
200 grams of lasagna foil

Now we're going to start building lasagna. For each layer we will put bechamel sauce, meat sauce, mozzarella and lasagna sheets. I made 4 layers in total. The last layer has mozzarella on top and no lasagna sheets.

Bake the lasagna at 200 degrees Celsius for about 50 minutes to an hour, or until golden on top.

Look how good it looks! The lasagna sheets were completely cooked, without the need to boil them before. This Lasagna recipe is very creamy, juicy and delicious.


Lasagna

Today we will make Lasagna. I simply love any dish that contains pasta. This Lasagna recipe is made very quickly and is extraordinarily good.

Ingredients for meat sauce:
500 grams of minced meat
1 larger onion finely chopped
1 larger grated carrot
4 tablespoons olive oil
2 larger diced tomatoes
2 tablespoons tomato paste
salt and pepper to taste

Put the olive oil, onion, carrot and minced meat in a pan. We fry them for about 7-10 minutes until the meat changes color. Then season with salt and pepper to taste. Add the tomatoes and tomato paste. Keep the sauce on the fire until the liquid drops. We leave it aside while we take care of the bechamel sauce.

Ingredients for Bechamel sauce:
700 ml of milk
3 tablespoons flour
50 grams of butter
salt and pepper to taste

Put the butter in a saucepan and let it melt. Then add the flour and mix well. Now we start to add the milk gradually so that we do not have lumps. When we finish incorporating all the milk, season with salt and pepper to taste. Boil the sauce for about 5 minutes, stirring constantly, until it thickens.

Ingredients for assembling lasagna:
meat sauce made earlier
350 grams of grated mozzarella
bechamel sauce
200 grams of lasagna foil

Now we're going to start building lasagna. For each layer we will put bechamel sauce, meat sauce, mozzarella and lasagna sheets. I made 4 layers in total. The last layer has mozzarella on top and no lasagna sheets.

Bake the lasagna at 200 degrees Celsius for about 50 minutes to an hour, or until golden on top.

Look how good it looks! The lasagna sheets were completely cooked, without the need to boil them before. This Lasagna recipe is very creamy, juicy and delicious.