A light but no less tasty dish that can be prepared during Lent.
The traditional recipe for lasagna requires ground beef and Bolognese pasta.
This version of the dish contains neither meat nor cheese, so it will appeal to both those who are losing weight and those who are fasting.
Ingredients:
- lasagna sheets – 400 gr.;
- onion – 1 onion;
- carrots – 1 root vegetable;
- zucchini – 1 pc.;
- bell pepper – 1 pc.;
- fresh champignons – 400 gr.;
- garlic – 5 cloves;
- tomato paste – 80 gr.;
- soy milk – 1 glass;
- water – 2 glasses;
- dried basil – 1 teaspoon;
- vegetable oil – 75 ml;
- wheat flour – 100 gr.;
- ground nutmeg – 2 pinches;
- sugar – 1 tablespoon;
- salt and ground black pepper – to taste.
Preparation
1. Cooking begins with vegetables. They are all cut into small cubes and then fried separately in a frying pan with vegetable oil.
2. Do the same with the champignons. After 2 minutes, sauté the tomato paste and add all the vegetables to it.
3. Pour a glass of water into the frying pan, add basil and pepper. Cover the dish with a lid and simmer for 5 minutes. This is how the red sauce is prepared, and you also need to prepare the white one.
4. For the white sauce, use a separate dry frying pan. Pour flour into it and fry until caramelized.
Pour 1 cup of water and soy milk into the pan. The mixture should thicken. Stir it constantly to achieve this.
The final touch in preparing white sauce is salt and nutmeg.
5. Boil the lasagne sheets like pasta. Then take a rectangular baking dish with high sides.
6. Form the lasagne. Pour a little red sauce onto the bottom of the form. Then put a sheet of lasagne. Next comes the white sauce. Then the red sauce again and so on until the ingredients run out.
7. Preheat the oven to 180-190 °C. Bake for 30 minutes, then cut into portions and serve with arugula or green olives.
