Lean mushroom lasagna recipe. Step by step recipe with photo

02.12.2019

Once in a supermarket I saw sheets for lasagna very beautifully shaped - with ruffles. And right there in my head the idea was born to cook lasagne in the form of rolls. And since it was in Lent, and I was waiting for my fasting friend to visit, it was decided to cook just such an interesting lean lasagna with mushrooms.

We will prepare all the products according to the list.

Boil the lasagna sheets in boiling salted water, as indicated on the package, but do not cook them for 3-4 minutes. The sheets should already be soft, but not quite finished yet, Al Dente. WITH finished sheets salt the lasagna and let it cool slightly. You can spread the lasagna strips on a clean waffle towel to keep them from sticking together.

In the meantime, prepare the filling for the lean lasagna.

Traditionally, the dish "Lasagna" itself implies a layer-by-layer alternation of lasagna sheets, filling and sauce. But we are preparing an unusual lasagne with you, therefore mushroom filling we will cook with tomato sauce.

Cut the onion and champignons into very small cubes. Heat the vegetable oil in a frying pan and fry the mushrooms and onions until soft, stirring for 10 minutes.

Add diced bell peppers and olives, cut into rings to the vegetables.

Put the tomatoes in the pan with the rest of the ingredients. own juice, salt and add spices. Simmer the filling for 10-15 minutes, until the tomatoes are soft. They should turn into puree.

Put the lasagna sheet on a cutting board. Put the filling with sauce on top with a thin layer.

Gently roll the lasagna into a roll. Do this with all the lasagna sheets and filling.

Place the rolls of lean lasagna with mushrooms in a baking dish. We pour 50 ml of water into the bottom of the mold, it is needed so that the lasagna sheets are baked in the oven, because we prepared them initially by Al Dente.

Grease the top of the rolls with ketchup. For beauty, you can put a plate of the mushroom on top. You can also sprinkle the top of the lean mushroom lasagna with Tofu cheese, I didn't, we don't have tofu in stores.

Cover the top of the lasagna with foil. We send the form with lasagna to the oven preheated to 180 degrees C for 15 minutes, then remove the foil and cook the lasagne for another 10 minutes, so that the top is slightly browned. Some people like the top layer of the lasagna to be very ruddy and crunchy, I like the softer version, so I didn't blush the top too much.

Serve hot lasagne in portions.

Bon Appetit!

Total:

Step 3:

Add the eggplants and simmer.

Step 4:

Add tomatoes and peppers.

Step 5:

Add water and at the end don't forget about the garlic.

Step 6:

Fry onions.

Step 7:

Add flour to the onion and dilute with broth.

Step 8:

Lubricate the form, lay out the sheets.

Step 9:

Then the stuffing, sheets.

Step 10:

Put the sauce on the last layer of sheets.

Step 11:

Step 12:

We use vegetable oil for frying onions. When the onions are fried, put the pieces of eggplant in the pan in the pan, and let them sit with the onions for 3 minutes. After the allotted time, we begin to extinguish the mixture by adding water. Stewing lasts 5 minutes.

We cut the tomato, peeled, and put it there, in the pan, along with the sweet yellow pepper... Diluted with new ingredients, simmer for another 15 minutes. Add water as needed.

At the end of stewing, remove the pan from the stove, and add chopped garlic there. In the end, it remains to mix the garlic in the mixture a little, and the base for the lasagna is ready.

Separately, a sauce is made, which will make a suitable company for lean lasagne.

We will also start making it with frying onions in vegetable oil. Only, instead of eggplant, we add flour to the fried onions, stirring constantly over low heat.

Fill all this with broth, making sure that no lumps form. As the mixture turns into a solid mass, add salt, basil with bay leaf to it. In this form, keep on low heat for 10 minutes.

Last steps - Grease the baking dish, lay the first layers of lasagna, then the filling, the second layer of the sheets, the filling again, and the third, final layer of the lasagna sheets. Fill the preparation with sauce and bake in the oven for half an hour at a temperature of 180 degrees.

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Calorie content of products possible in the composition of the dish

Tomatoes - 23 kcal / 100g
Sweet pepper - 27 kcal / 100g
Eggplant - 24 kcal / 100g
Garlic - 143 kcal / 100g
Fresh basil - 27 kcal / 100g
Dried basil - 251 kcal / 100g
Bay leaf - 313 kcal / 100g
Ground black pepper - 255 kcal / 100g
Flour - 325 kcal / 100g
Fortified whole durum wheat flour - 333 kcal / 100g
Whole durum wheat flour, universal - 364 kcal / 100g
Grain flour - 348 kcal / 100g
Vegetable oil - 873 kcal / 100g
Salt - 0 kcal / 100g
Water - 0 kcal / 100g
Onions - 41 kcal / 100g
Lasagne sheets - 337 kcal / 100g

Calorie content of products: Eggplant, Onion, Bell pepper, Tomatoes, Garlic, Ground black pepper, Salt, Vegetable oil, Lasagne leaves, Flour, Water, Bay leaf, Basil

1000.menu

Description:

Cooking time: 60 minutes

Servings: 4

Ingredients for Lean Mushroom and Eggplant Lasagne:

Lean lasagna with mushrooms and eggplant recipe:

How will it look like?

Description: Very satisfying, tasty, but, despite this, lean dish... Suitable for those days of fasting when you can eat food with vegetable oil.

Ingredients: .

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Calories / 100g:

Calories: 457.5
Cooking time: 60
Proteins / 100g: 1.1
Carbohydrates / 100g: 4.48

Italian lasagna cannot be attributed to dietary meals, because in its composition there are almost all "forbidden" ingredients: flour, fat cheese, butter in the bechamel sauce, an abundance minced meat.

I offer you a very light version of lasagna, where all ingredients dangerous for the figure have been replaced with light analogues: instead of pasta sheets, there are layers of grilled zucchini. Instead of minced meat, vegetables. And even the béchamel sauce in this recipe is vegan, it is prepared on the basis of broth and vegetable oil. Lean vegetable lasagna, the recipe with a photo of the preparation of which you will see, is not only tasty and simple, it is also useful, especially for those who monitor their weight. I advise you to master another recipe for cooking delicious

lean carrot cake

Which is also easy to prepare.

Ingredients:

- 1 large eggplant, - 3 zucchini, - 4 tomatoes, - 2 tbsp. olive oil - 1.5 tablespoons whole grain flour - 250 ml. vegetable broth, salt to taste.

Preparation

Cut the eggplant along strips no more than a centimeter thick.

Fry the eggplant strips in a dry grill pan without adding oil. Do not forget to salt the eggplant. Fry until characteristic stripes appear.

We spread the finished strips of eggplant on a plate, they will be useful to us a little later.

Cut the zucchini into strips a little thinner and fry in the same pan until the stripes appear. The zucchini can be drizzled with olive oil to keep it from sticking to the pan. Salt.

Cut the tomatoes into slices in advance and add salt. Let them release the juice. The abundance of juice is the main problem with vegetable lasagna, so the less it is initially, the better.

The tomato juice will need to be drained.

Cooking vegan béchamel sauce. Warm up at the bottom of the pan olive oil, fry flour in it (I took whole grain).

When the flour becomes a little golden, pour in the vegetable broth to it. You can also take a decoction of chickpeas, peas. Any herbal decoction.

Salt the sauce. You can add some nutmeg.

Knead the sauce with a whisk so that there are no lumps. So, stirring occasionally, cook the vegan bechamel until it thickens. Now you can remove it from the fire.

Cover the mold with zucchini strips so that they cover the bottom and hang from the edges.

Put strips of fried eggplant on the bottom. Pour them generously with béchamel sauce.

We spread the next layer of tomato circles. Pour sauce over them. The third layer is zucchini.

Repeat layers until the mold is filled to the brim with vegetables. Cover the zucchini hanging from the edges, thus covering with lasagna.

We bake vegetable lasagne for half an hour at 180 degrees. In principle, the vegetables are ready, but we need to evaporate the excess moisture and hold the layers together.

Cut the vegetable lasagne into portions right in the mold and serve hot. I also advise you to find out how to prepare

lean pilaf with fish

It's also simple, tasty and healthy.

Complain about this recipe

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.

Red Bell pepper wash, 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, we will take the most simple 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 will 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... V glass form for baking, 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!

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 which I have tried. The opinion of the omnivorous guests was divided: someone smelled in the dish minced chicken, others have proven 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 to it an alternative “Béchamel” and get delicious dish, appropriate . 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 cups 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 Lasagne (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 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. Drizzle a little on top lean sauce Bechamel.
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

Allow the finished lean lasagna to cool slightly (5-10 minutes) and serve as an independent main dish with the addition of fresh vegetables.

Vegan, lean lasagna

Bon Appetit!

Julia M. recipe author