Vegetable Lasagna

with you before lasagna with minced meat I shared my recipe. The biggest difference between the vegetable lasagna recipe and the minced meat lasagna recipe is the use of 2 types of sauce.

One of these sauces is the bechamel sauce we use as standard, and the other is tomato sauce. Tomato sauce has a very flexible structure. So you can easily add spinach, chard, peas or carrots left in your freezer. For example, I had a small amount of cleaned and chopped spinach left from months ago, I added it.

In terms of vegetables, you can use your vegetables that suit your taste or that are left alone at home. If you do not prefer tomato sauce, you can only use it in bechamel sauce.

As I said, it's a very flexible recipe, take it easy now.

Love…

Ingredients for Vegetable Lasagna Recipe

• half a pack of lasagna
• 2 medium zucchini
• 2 medium onion
• 2 medium eggplants
• 4 cloves of garlic
• 4 medium tomatoes
• 2 meal spoon tomato paste
• 3 tablespoon of olive oil
• 200 g spinach or chard
• (oil for frying)

For the bechamel sauce:

• 2 soup spoon butter
• 4 tablespoons of flour
• 2 water glass milk

For the above:

• 300 g fresh cheddar cheese

How to Make Vegetable Lasagna Recipe?

1. Chop the onions piyaz. Peel and slice the eggplants and zucchini into rings.
2. Chop the tomatoes and garlic finely. Sort and chop the spinach.
3. Take oil in a large skillet or saucepan. Fry the eggplant and zucchini, put them on a napkin and leave to stand.
4. Heat 3 tablespoons of olive oil in another pan. Put the onions and garlic in the pan, when the onions turn pink, add the tomato paste and tomatoes and mix well.
5. Add the spinach last. If the water is less, add a little more water and cook on low heat for about 10 minutes and remove from the stove.

Making Béchamel Sauce:

1. Put the butter and flour in a saucepan and fry over medium heat until the flour changes color (it will smell good when done).
2. While adding the milk little by little, mix it by whisking (you can use a blender if there is lumps)
3. When it reaches the consistency of custard, remove it from the stove.

Lasagna:

1. Grease a heatproof baking dish and line 1 row of lasagna.
2. Spread some béchamel sauce over the lasagna.
3. Lay eggplant and zucchini on the béchamel sauce as in the photo.
4. Top with the lasagna again and spread the tomato sauce.
5. Continue this process until all the sauces and lasagna are finished.
6. Finally, pour the bechamel sauce on the top lasagna again and sprinkle with grated cheddar cheese. Let sit for 10 minutes so that the lasagna is soft.
7. Bake in the oven at 180 degrees for about 20 minutes. Slice and serve when completely browned.