Lean lasagna

We use vegetable oil for frying onions. When the onion is fried, we put pieces of eggplant in the pan with it, and let them hold with the onion for 3 minutes. After the allotted time, we begin to extinguish the mixture by adding water. Quenching lasts 5 minutes.

We cut the tomato, peeled from the skin, and put it in the same place, in a frying pan, along with sweet yellow pepper. Diluted with new ingredients, the mixture simmer for the next 15 minutes. Add water as needed.

At the end of stewing, remove the pan from the stove, and add chopped garlic there. In conclusion, it remains to mix the garlic in the mixture a little, and the base for the lasagna is ready.

A sauce is made separately, which will make a suitable company for lean lasagna.
We will start making it too with frying onions in vegetable oil. Only, instead of eggplant, add flour to the fried onion, stirring constantly over low heat.

Pour all this broth, making sure that no lumps form. As the mixture turns into a solid mass, add salt, basil and bay leaf to it. In this form, we keep it on low heat for 10 minutes.

The last steps are Greasing the baking dish, laying the first layers of lasagna, then the filling, the second layer of sheets, the filling again, and the third, final layer of lasagna sheets. Fill the billet with sauce and bake in the oven for half an hour at a temperature of 180 degrees.