Vegetable lasagne at home classic

6 servings
1 hour 14 min

How to make vegetable lasagne at home classic? Prepare all the necessary ingredients.

Wash vegetables under running water. Cut the fruits from the courgette and aubergine, do the same with bell peppers and peel them from the seeds (for the brightness of the finished dish, the peppers were used in the recipe in different colors). Peel the onions and garlic from the husks. Peel the carrot.

Cut all vegetables into small cubes (try to make the size of the cubes as equal as possible, so the filling will look more appetizing and beautiful in the finished lasagne). Place the chopped aubergines in a bowl, sprinkle with salt, stir and allow to stand for 10 minutes. After this time, wash them and throw them back in a colander so that the glasses are water. This will remove the bitterness from the vegetables.

Take a frying pan, put it on the heat. Pour in the vegetable oil, let it warm up and add the onion and carrot. Stirring constantly, fry the vegetables until golden in the onion.

Next, put the bell peppers and aubergine in the pan. Fry everything together for about five minutes over a higher-than-average heat. Do not forget to periodically interfere with vegetables, otherwise they can burn.

Next, send the courgette, tomatoes and tomato paste to the pan. Salt and pepper to taste. Stir the vegetables, reduce the heat to medium and simmer everything under a half-closed lid for about five to ten minutes. If tomatoes are unseasonal and practically tasteless, which happens in winter and spring, then it is worth adding a pinch of sugar to the vegetable stew. Remove the finished vegetables from the heat.

While the vegetables cool for filling, make Bechamel sauce. To do this, melt the butter in a small saucepan, add the flour and stir constantly with a whisk, fry it for a few seconds over a medium heat.

Add the milk, a pinch of salt, ground pepper to taste and some nutmeg. Constantly stirring, cook everything until slightly thickened. Remove the sauce from the heat and cool slightly.

Now let's start assembling lasagne. Take a baking dish, brush the bottom with vegetable oil. Pour in some Beschamel sauce and spread evenly over the entire surface. Put lasagna sheets on top (see the instructions for preparing sheets on the package, it is quite possible that they need to be boiled first).

Grease the sheets with Bechamel sauce and put an even layer of vegetable filling (about 1-1. 5 cm thick).

Sprinkle grated cheese over the vegetable stew on top.

Next, repeat all layers until the ingredients run out.

The last layer should be lasagne sheets. Fill them with sauce and sprinkle generously with cheese. Cover the tin with a lid or foil and send to an oven preheated to 180-200 degrees, for 30-40 minutes. The time is approximately indicated, focus on the capabilities of your oven.

Then remove the lid (foil) and leave the lasagne for another 5-10 minutes so that the cheese becomes brown and the dish takes on a mouth-watering look. Let the finished lasagne brew for a few minutes at room temperature and sprinkle over the chopped parsley greens. Greens can be used by anyone of your choice.