Vegetable lasagna at home classic

Step-by-step cooking

1. Step 1:

   

   Prepare the vegetables for the filling. We will need: eggplant, zucchini, bell pepper, onion, carrot, tomatoes and garlic.

2. Step 2:

   

   Wash vegetables under running water. In zucchini and eggplant, cut off the stalks, do the same with Bulgarian pepper and peel it from the seeds (for the brightness of the finished dish, peppers were used in the recipe of different colors). Peel the onion, carrot and garlic.

3. Step 3:

   

   Cut all vegetables into small cubes (try to make the size of the cubes as much as possible the same, so in the finished lasagna the filling will look more appetizing and more beautiful).

4. Step 4:

   

   Heat vegetable oil in a frying pan, add onion and carrot to it. Stir constantly, fry the vegetables until the onion has a golden hue.

5. Step 5:

   

   Next, put the bell pepper and eggplant in the pan. Fry everything together for about five minutes. Do not forget to stir the vegetables periodically, otherwise they may burn.

6. Step 6:

   

   The next step is to put zucchini, tomatoes and tomato paste in the pan. Add 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 out of season and almost tasteless, which happens in winter and spring, then it is worth adding a pinch of sugar to the vegetable stew.

7. Step 7:

   

   While the vegetables for the filling are cooling, prepare the Bechamel sauce. To do this, melt the butter in a small saucepan, add the flour and, stirring constantly with a whisk, fry it for a few seconds.

9. Step 8:

   

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

10. Step 9:

    

    When all the basics are ready, you can start assembling the lasagna. Grease the bottom of the mold with vegetable oil. Pour a little Bechamel sauce, spread evenly over the entire surface. Put the lasagna sheets on top (see the instructions for preparing the sheets on the package, it is quite possible that they need to be boiled beforehand).

11. Step 10:

    

    Grease the sheets again with Bechamel sauce and lay out an even layer of vegetable filling (about 1-1.5 cm thick).

12. Step 11:

    

    Sprinkle the vegetable stew with grated cheese on top.

13. Step 12:

    

    Then repeat all the layers until the ingredients run out.

14. Step 13:

    

    The last layer should be lasagna sheets, pour the sauce over them and sprinkle liberally with cheese. Cover the mold with a lid or foil and send it to the oven at 180-200 degrees for 30-40 minutes (you should focus on the capabilities of your oven).

15. Step 14:

    

    Next, remove the lid (foil) and leave the lasagna for another 5-10 minutes so that the cheese turns brown and the dish takes on an appetizing appearance. Let the lasagna brew for a few minutes at room temperature and sprinkle with chopped herbs.