vegetable lasagne We are going to prepare a delicious vegetable lasagna. And we are going to make it so light that we are not even going to pour béchamel on it. A lasagna recipe to get out of the typical meat. And to add more “green” to our diet. Preparing it is even easier than the original. Next, we go with its ingredients and with the preparation of this vegetable lasagna
3 garlic cloves
8 plates of pre-cooked lasagna
200g fried tomato
500g crushed tomato
150g low fat cheese
Salt pepper and oregano
1.- Chop the onion, zucchini, garlic cloves and laminate the mushrooms. The latter are left in small pieces
2.- We poach the vegetables. To do this, in a pan with a drizzle of olive oil over low heat, add the zucchini first. We add a pinch of salt and pepper and cook over low heat 5 minutes. After time, we repeat the entire process with the onion. Pinch of salt and pepper and 5 more minutes while we cook 5 minutes. Finally we repeat the whole process with the mushrooms.
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3.- While cooking you can cook the spinach. In abundant boiling water add a handful of salt. Then the spinach, in batches and cook for a couple of minutes. After time, we remove from the water and put them in water at room temperature. To cut the cooking and stay green
4.- Once this is done, in some mold that we have at home, we assemble the lasagna. We are going to make it with much more filling than lasagna pasta. So in the background we put a few tablespoons of fried tomato, so that it does not stick and we spread it well. On top we place ONE plate of lasagna per person. Then we put the mixture of vegetables and mushrooms from the beginning and spread well over the entire surface. Then we put some cooked spinach leaves. Then crushed tomato (not fried) that will give creaminess and flavor to all the lasagna and on top we sprinkle with low-fat grated cheese. We cover with another plate of lasagna and we have already assembled the first floor of our vegetable lasagna
5.- Repeat the previous step until you have completed three floors
6.- All this done, we cover the lasagna with a few tablespoons of fried tomato that is denser than the crushed and we will need it so that the lasagna plates do not burn in the oven and remain hard. The fried tomato is more caloric than the crushed but it is also much less than the béchamel. So with the help of a spoon, we spread a thin layer of fried tomato over the entire surface. Finally, sprinkle dry oregano and a little more low-fat cheese.
7.- We put in the oven, previously heated to 180ºC. We let cook 20 minutes This vegetable lasagna is heart-healthy and suitable for diabetics. Remember that, to keep it that way, you should not exceed the number of lasagna plates or the fried tomato. Following this advice, don’t be afraid to eat this lasagna as many times as you want!