Vegetarian lasagna

  • Nutrition Facts
  • Calories: 102
  • Protein: 4
  • Fats: 3
  • Carbohydrates: 14

    We are happy to say hello to you again, dear friends. In our today's review, we present to your attention a dish with history - this is lasagna, or rather vegetarian lasagna. We chose this recipe for a reason, because often not only convinced vegetarians refuse meat ingredients. It happens that you can’t eat meat according to the testimony of a doctor or because of religious fasting. And to make it more fun to eat and make the dish more satisfying, we came up with the idea that our lasagna was not just vegetarian, but also with mushrooms. But before we start cooking, we turn to history and there is definitely something to talk about and you can do it for a very long time.

    History of the dish

    Let's start with the fact that the word lasagna itself has several meanings at once. Firstly, lasagna is a thin, most often square pasta. Secondly, this is a dish of Italian cuisine, which is prepared on the basis of these layers of dough and is shifted with a sauce with various fillings, among which there will definitely be: cheese and vegetables. But in general, the ingredients for lasagna are varied and it can be fish, meat, poultry, seafood and more. In Italy, this type of pata is called Lasagna al forno. The year of birth of Lasagna is considered to be 1238 or 1239. It was then that the recipe was first described in the Naples cookbook.

    And it turned out that, according to the original recipe, Lasagna was baked in the oven in special frying pans without a handle and contained a well-defined number of layers of dough inside, which alternated with stew and parmesan fillings. Already in the 16th century, this recipe was borrowed by the Poles and remade there in their own way to become part of the national culture under the name Lazanka. But this is a completely different story, which we will also tell, but another time. In the meantime, we offer you a vegetarian lasagna with mushrooms and its original recipe.

    Ingredients:

    White Sauce:

    • Tofu - 350 g
    • Coconut oil (melted) - 2 tbsp
    • Lemon juice - 1 tbsp.
    • Salt - 1/2 tsp

    Mushroom sauce:

    • Onion - 1 pc.
    • Carrot - 1 pc.
    • Celery - 1 stalk
    • Mustard (powder) - 1 tsp
    • Garlic - 2-3 teeth.
    • Champignons - 400 g
    • Tomato sauce - 4 tbsp.
    • Ground black pepper - ½ tsp
    • Water - 100 ml
    • Salt - ½ tsp

    For frying:

    • Vegetable oil - 4 tbsp.

    Cooking:

    1. Prepare the ingredients. We clean the ingredients.

      For first, prepare the necessary products

    2. Cooking white sauce. In a blender bowl, put the tofu, cut into convenient pieces, lemon juice, coconut oil (in a liquid state), salt.

      For the original white sauce, mix tofu, lemon juice, a little liquid coconut oil and salt with a blender

    3. Run the blender for 60 seconds. Put the contents of the bowl in a bowl and send it to the refrigerator for 15 minutes.

      Mix all products for about 60 seconds, and then send for 15 minutes in the refrigerator

    4. Cooking mushroom sauce. Cut celery, onion, three large carrots.

      For mushroom sauce, cut onion and celery, as well as grate larger carrots

    5. Heat the vegetable oil in a frying pan. We spread the onion, carrot, celery, press the garlic through the press. Fry until soft.

      Fry all the vegetables in hot vegetable oil

    6. Cut the mushrooms into plates.

      Mushrooms cut lengthwise into slices

    7. In a bowl, mix tomato sauce and water.

      Mix water and tomato sauce in a hotel dish

    8. Put the mushrooms to the vegetables, fry until tender. Pour in the tomato sauce, add salt, pepper, mustard, bring to a boil and remove from the stove after 5 minutes.

      Fry mushrooms with vegetables, add sauce, season with salt, pepper and boil for 5 minutes

    9. Put a thin layer of mushroom sauce into a 20x20 cm mold.

      We will cook lasagna in a 20x20 cm form and first lay out a layer of mushroom sauce

    10. Put a layer of pasta on top, then mushroom sauce again and distribute white sauce on top.

      Now cover it with a layer of pasta, then again mushrooms and white sauce

    11. Repeat layer of pasta leaves and all sauces. We do this until the pasta and sauces run out. The last should be a layer of pasta and a layer of white sauce.

      Again, repeat all the layers first until the end of the ingredients

    12. We cover the filled form with foil and send it to bake in the oven for 40-50 minutes, in accordance with the instructions on the package with pasta. Take it out of the oven.

      When the form is full, cover it with foil and set to bake for 50 minutes

    13. Immediately serve to the table.

      And now to the table

    The benefits of the dish

    Can pasta be useful, and even with sauces? Well, not so much. On the other hand, you can take a pasta made from whole grain flour and then the vegetarian lasagna and its recipe will become much more advanced. And don’t forget that instead of a fatty bechamel sauce, we used a light one based on tofu and coconut oil, and I’ll tell you “temka”. By the way, if desired, vegetarian lasagna can also be cooked with eggplant or zucchini. And in order not to fool around, keep in mind that vegetarian and any other lasagna will work great without pasta, just use ordinary thin pita bread instead.

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