Lean lasagna with tomato sauce. Lean lasagna recipe

06.11.2019 Soups

Cut a large onion in half. Finely chop one half, cut the other into half rings. If you don't have a large onion, use 2 small ones.

Wash the red bell pepper, peel and chop finely.

Wash the eggplant, peel and cut into small cubes.

Cut the tomatoes into small wedges.

Now we proceed to the direct preparation of the filling for the lean lasagna. Heat 2-3 tablespoons of vegetable oil in a frying pan and put half of the onion, cut into half rings. Fry, stirring occasionally for 3-4 minutes.

Add tomatoes, fry for another 3-4 minutes. At this stage, a very pleasant smell already appears.

Then add bell peppers, eggplants and tomatoes. Salt and mix well. Fry, stirring occasionally for 3-4 minutes. Then cover and simmer for 7-8 minutes. Turn off the gas, add 2 cloves of finely chopped garlic and stir. This completes the preparation of the filling.

Now let's start making Bechamel sauce, it is made from milk and butter, but since we have a lean version of lasagna, let's take the simplest ingredients. And the first thing to do is fry the onions in vegetable oil.

Add 3 tablespoons of flour to the pan and stir, fry for literally 3 seconds.

Add water to the pan and cook over low heat, stirring occasionally, for 3 minutes so that no lumps form in the sauce. Of course, the best option would be to use vegetable broth instead of water, but I didn't have it.

The final step will be to bake the lasagna in the oven. Grease a baking dish with vegetable oil and lay out 2-3 lasagna sheets. Don't be afraid to break them, they are like pasta, sticking together during cooking.

In this recipe, if desired, you can add vegan cheese "VolkoMolko" which contains coconut oil, pea protein, potato starch, corn starch, sea salt, red seaweed extract.

Lean lasagna: recipe

Composition:

Lasagne plates - 15 pcs.
Zucchini - 2 pcs.
Frozen spinach - 150 g
Silk tofu - 200 g
Red onion - 1 pc.
Garlic - 2 cloves
Oregano - 1/2 tsp
Parsley - 1/2 tsp
Tomato juice - 1 tbsp
Tomato paste - 3 tbsp l.
Vegetable oil - 1 tbsp. l.
Black pepper

Preparation:

Preheat the oven to 180C. Cut the zucchini into strips 0.5 cm thick. Heat a skillet over medium heat with a little vegetable oil, cook the zucchini until soft, about 3 minutes on each side. Fry the garlic in a separate skillet for 3 minutes, then add the chopped onion and fry for another 2 minutes. Add spinach, season with salt and pepper and cook until the spinach liquid has evaporated. Put the tofe in a bowl, mash it, add the mixture of spinach, oregano, dried parsley and mix until smooth. Mix tomato juice with tomato paste. In a glass baking dish, put in layers alternating lasagna plates not overlapping, this is important, zucchini, spinach mixture, tomato juice. Pay attention to the manufacturer's recommendations on the packaging of the lasagna. Some manufacturers write that the lasagna sheets must be boiled beforehand. Bake for 30 minutes.

Glorious meal!

For some reason, many people believe that lean dishes are always boring, monotonous and simply cannot be tasty. Like, what new and interesting can be prepared from vegetables? In fact, there are not so few options. And here is one of them: lean lasagna. The recipe is a complete, well-established improvisation. This vegetable lasagna is extremely juicy and very light. Absolutely any vegetables are suitable there, I offer only one of the many options, on the basis of which you can already invent your own.

Finding sheets for lasagna without eggs or egg powder in the composition is very problematic, I have never seen such sheets. Instead, you can use barmy noodles, they are suitable both in shape and composition. In addition, you can knead the dough for making lean lasagna with your own hands. A description of this simple process is also attached.

Ingredients for the dough:

water - 250 ml,
olive oil - 4 tbsp. l.,
salt - incomplete tsp,
flour - 2.5 tbsp.,
turmeric - a pinch.

Ingredients for the filling:

potatoes - 500 g,
zucchini or zucchini - 1 pc.

Ingredients for the sauce:

tomatoes - 6-7 pcs. or 3 tbsp. l. tomato paste + 1.5 tbsp. water,
bulgarian pepper, large - 2 pcs.,
large carrot - 1 pc.,
onion - 1 pc.,
garlic - 4-5 large cloves,
vegetable oil - 4 tbsp. l.,
sugar - 1 tsp.,
salt and seasonings to taste.

Cooking method

Let's start with the test. Since our dish is lean, the dough will be kneaded in the same way. Sift the flour, throw salt and turmeric to it - it will give the lean dough an appetizing yellow color, but it will not taste at all. If you don't have turmeric, you can use a dash of curry dressing. Stir all the loose ingredients.

In a separate bowl, mix warm water and oil. Olive oil for unleavened dough is ideal, but completely replaceable with any other vegetable oil.

We put off the dough to rest for half an hour and you can start cooking sauce and vegetables on a layer. Prepare the sauce in the same way as a vegetable frying for soup is usually done: we peel the vegetables, wash and grind them in any convenient way. I chopped the carrots and peppers into strips, chopped the onions and garlic into small cubes, interrupted the tomatoes with a blender.

Put all the vegetables for the sauce in a roasting pan, season with oil, add some salt, sprinkle with seasonings / spices, sugar and simmer until cooked on medium heat on the stove under the lid.

So that we don't get just a dough and a simple vegetable frying as a layer, we add another vegetable layer - from potatoes and zucchini. We clean them, wash them and cut them into as thin rounds as possible. If desired, you can add other vegetables to this layer to taste, for example, eggplant or pumpkin.

We return to the test. We cut it into 3-4 parts and roll each into a thin (about 1-2 mm) layer. For the convenience of forming lasagna, we cut the layers into rectangles or squares.

The final step is assembling the lasagna. Grease the baking dish with oil, distribute a little sauce along the bottom. We put a layer of dough on the sauce, you do not need to boil them first - the juiciness of the sauce and the filling is enough so that the sheets do not remain damp. Then there are round potatoes and zucchini. Salt and season this layer with seasonings and cover it with vegetable sauce. Then we repeat all the layers: dough - potatoes + zucchini, salt / sprinkle with seasonings - vegetable sauce, etc. The top layer should be the sauce. I made a three-layer lasagna.

We cover the entire structure (I cover it with ordinary A4 sheets of paper) and send it to the oven to bake for 20 minutes at a temperature of 200 degrees.

Cool the finished lasagna at least a little, then cut into portions and serve. You can also cut it hot, but this will be somewhat problematic - the layers now and then strive to crawl under the pressure of the knife.

Zucchini - 2 pieces
Sweet pepper - 2 pieces
Leek - 1 pc
Eggplant - 2 pieces
Asparagus - 150 g
Potatoes - 200 g (boiled)
Wheat flour - 150 g (for dough)
Flour - 300 g (semola, for the test)
Water - 100 ml (for dough)
Olive oil - 2 tbsp. l. (for test)
Salt - 1 pinch (for dough)
Sauce - 300 ml (Passat, for the test)

How to prepare a culinary recipe

Step 1
Chop all vegetables at once for the filling. Oiled vegetables should be seasoned with salt and pepper. Bake them for 10 minutes at 240 degrees. During this time, we will have time to prepare the lean dough and the rest of the ingredients for the filling. We boiled the potatoes in advance until they are half cooked, they will come already in the pan and in the oven. If you fry boiled potatoes, then in a pan they will most likely fall apart, but we need whole even slices.
Step 2
In a large bowl, combine 300 g semola flour, 150 g plain wheat flour, a pinch of salt, 2 tablespoons vegetable oil, 100 ml water. And knead the dough like dumplings! Divide the dough into 4 pieces and give it to your friends - we need to roll out 4 thin layers of dough. In size, be guided by the form in which you will bake the lasagne.
Step 3
While your friends are rolling out the dough, you will have time to prepare the vegetable filling - we just have to fry the leeks. Combine all the vegetables for the filling except the potatoes in a large bowl. And grease the baking dish with olive oil. Put the vegetable filling on the dough, greased with trade wind sauce. On top is another layer of dough and sauce - and so 4 times. Cover the top layer with vegetable filling and fried potatoes. The vegetable oil will cook the potatoes even more and become crispy. Bake the lasagna for 20-25 minutes in an oven preheated to 180 degrees.

I'll make a reservation that the label "lean" does not at all leave an imprint of "less tasty" on this lasagne. Moreover, it is the most delicious lasagna I have tried. The opinion of the omnivorous guests was divided: someone smelled minced chicken in the dish, others proved the presence of a liver. And I smiled at these games of taste buds because I just like lentils.

Nobody loves as much as I love her! However, in winter there are no usual products for the vegetable version of this dish, and I do not like imported zucchini, eggplants and tomatoes. The amazing original minced meat comes to the rescue from the ingredients available at any time of the year. Let's add the alternative “Béchamel” to it and get a delicious dish that suits. Cooking?

Composition:

glass - 200 ml

12 sheets of lasagna or dough for her
1 cup lentils
1/4 fork of medium cabbage
1 large carrot
3-4 glasses of thick tomato juice (tomatoes in their own juice or fresh)
spices: 0.5 tsp each. asafoetida, ground black pepper, ginger, turmeric, cumin, coriander
dry herbs: 1 tbsp. l. basil, marjoram, oregano (or a mixture of Italian herbs)
vegetable oil or ghee for frying

Bechamel sauce or its lean version:

0.6 L plant milk (1 cup oatmeal + 0.4 L water)
4 tbsp. tablespoons of refined vegetable oil
3 tbsp. tablespoons of flour with a small slide (rye, whole wheat or ordinary white)
spices: black pepper, nutmeg, salt

Lean Lasagna (Vegan) Recipe:

Let's make minced meat for a lean lasagna. Soak lentils overnight. In the morning, drain the water and rotate it through a meat grinder or chop with an immersion blender.
Cooking lean lentil mince
Grate the carrots on a coarse grater, chop the cabbage finely and cut the length and breadth so that the fibers are short.
Three carrots and shred cabbage
Fry the spices in hot oil. I highly recommend using the set specified in the ingredients - it is in great harmony with lentils. Add carrots, fry for 3-4 minutes. Add cabbage, fry for a couple of minutes.
Fry vegetables
Add lentils, stir. Pour in the tomato, stir. Bring the mixture to a boil, reduce heat and simmer, covered for 10 minutes, stirring occasionally. You do not need to evaporate all the liquid - the sauce should not be dry. Turn off heat, add herbs and stir.
Lasagne filling
Let's go for the white sauce. I love the classic, but sometimes I go all-in and make a lean, vegan version of the lasagna. Béchamel is changing, but not drastically: the texture remains familiar, while the taste is created by the spices.
To prepare the sauce, you will need any vegetable milk. I settled on oatmeal: soak the flakes in water for an hour and punch in a blender until a homogeneous liquid mass is formed, which should be filtered through cheesecloth or a fine sieve. The rest of the cake is boldly used for baking.

Cooking lean milk for the sauce
The Béchamel sauce preparation scheme is the same. Heat vegetable oil in a frying pan. Add flour and stir quickly. Fry for a minute.
Fry flour
Pour milk in small portions and stir until smooth with each addition of liquid. With this ratio of ingredients, the sauce is thick, so I do not reheat it further. Add spices and salt at the end.
Lean, vegan béchamel sauce
The filling is almost ready, so I pre-boil the lasagna sheets for 2-3 minutes in boiling salted water. You can cook it yourself.
Grease the form, lay out the first layer of sheets.
Laying out the lasagna sheets
Put half of the lentil minced cabbage on the sheets. Top with a little lean Béchamel sauce.
We spread the filling
Repeat layers. Grease the third layer of sheets generously with Béchamel sauce.
Lubricate with sauce
Cover the mold with foil and send the lasagne to the oven for 25-30 minutes.
We bake under foil