Mediterranean recipes: roasted vegetable lasagna

Рецепты Средиземноморья: запеченная овощная лазанья

Preparation time: less than 30 minutes

Cooking time: 2 hours 30 minutes

Servings: 6

1 eggplant

2 zucchini

450 g cherry tomatoes

1 red pepper

9 ready-made lasagna sheets

1 onion

2 cloves of garlic

2 tbsp Basil leaves

3 tbsp olive oil

50 g of olives without seeds

1 tbsp capers

75 g mozzarella cheese

35 g flour

40 g butter

570 ml milk

1 Bay leaf

4 tbsp grated Parmesan

nutmeg, salt and pepper to taste

Рецепты Средиземноморья: запеченная овощная лазанья

1. Eggplant and zucchini cut into cubes. Sprinkle with salt and put them in a colander, cover with plate and put weight. Leave so on an hour to stack all the juice.

2. Tomatoes are cleaned from the skin, clean the peppers from seeds and cut into cubes. Onion grind.

3. Spread the tomatoes, eggplant, zucchini, peppers and onions on a baking sheet, season with garlic, Basil, olive oil. Mix thoroughly and bake at 240 degrees for 30-40 minutes. When the vegetables are ready, sprinkle with black olives and capers.

4. For the sauce mix in a saucepan the flour, butter, milk, put a Bay leaf, nutmeg, salt and pepper. Then cook on medium heat, stirring constantly until boiling. When the sauce has thickened, make a smaller fire and cook for another 2 minutes. Add 3 tablespoons of Parmesan.

Рецепты Средиземноморья: запеченная овощная лазанья

5. Pour a quarter of sauce in a baking pan and spread one-third of the vegetables. Sprinkle a third of mozzarella and cover with lasagna sheets. Repeat the procedure, completing a layer of sauce and sprinkle with Parmesan.

6. Bake for 25-30 minutes until Golden brown.

On the portal Znaia you can also find the recipe grechnikov from childhood.


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