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.
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.
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.