For some reason, many people believe that Lenten dishes are always boring, monotonous and simply cannot be tasty. Like, what new and interesting things 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 improvisation that has successfully taken root. This vegetable lasagna turns out exceptionally juicy and very light. Absolutely any vegetables will fit there; I offer only one of many options, based on which you can already invent your own.

Finding lasagna sheets without eggs or egg powder in the composition is very problematic; I have never seen such ones. Instead, you can use barmless noodles; they are suitable both in shape and composition. In addition, you can knead the dough to make lean lasagna yourself. A description of this simple process is also attached.

Dough ingredients:

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

Filling ingredients:

• 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,
• bell 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 do the dough first. Since our dish is lean, the dough will be kneaded in the same way. We sift the flour, add salt and turmeric to it - it will give the lean dough an appetizing yellow color, but will not taste at all. If you don't have turmeric, you can use a pinch of curry seasoning. Stir all dry ingredients.

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

We set the dough aside to rest for half an hour and you can start preparing the sauce and vegetables for the layer. We prepare the sauce in the same way as vegetable frying for soup is usually done: we peel the vegetables, wash them and chop them in any convenient way. I chopped the carrots and peppers into strips, chopped the onions and garlic into small cubes, and pureed the tomatoes in a blender.

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

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

Let's return to the test. Cut it into 3-4 parts and roll each into a thin (about 1-2 mm) layer. To make it easier to form lasagna, cut the layers into rectangles or squares.

The final stage is assembling the lasagne. Grease a baking dish with oil and spread a little sauce over the bottom. We put a layer of dough on the sauce; there is no need to boil them first - the juiciness of the sauce and filling is enough so that the sheets do not remain raw. Then come the rounds of potatoes and zucchini. Add salt and season this layer with seasonings and cover it with vegetable sauce. Next, we repeat all the layers: dough – potatoes + zucchini, add salt/sprinkle with seasonings – vegetable sauce, etc. The sauce should remain on the top layer. I ended up with a three-layer lasagna.

We cover the entire structure (I cover it with regular sheets of A4 paper) and put it in the oven to bake for 20 minutes at 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 tend to creep apart under the pressure of the knife every now and then.

Total:

Step 3:

Add eggplants and simmer.

Step 4:

Add tomatoes, pepper.

Step 5:

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

Step 6:

Fry the onion.

Step 7:

Add flour to the onion. Dilute with broth.

Step 8:

Grease the mold and lay out the sheets.

Step 9:

Then stuffing, sheets.

Step 10:

Place the sauce on the last layer of sheets.

Step 11:

Step 12:

To fry onions we use vegetable oil. When the onions are fried, add pieces of eggplant to the frying pan and let them sit with the onions for 3 minutes. After the allotted time, we begin to simmer the mixture by adding water. Extinguishing continues for 5 minutes.

We cut the peeled tomato and place it in the frying pan along with the sweet yellow pepper. Diluted with new ingredients, simmer the mixture for the next 15 minutes. Add water as needed.

At the end of the stewing, remove the pan from the stove and add chopped garlic there. Finally, just stir the garlic into the mixture a little, and the base for the lasagna is ready.

A sauce is made separately, which will be a suitable companion for lean lasagna.

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

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

Last Steps – Grease the baking dish, add the first layers of lasagna, then the filling, a second layer of sheets, more filling, and a third and final layer of lasagna sheets. Pour the sauce over the preparation and bake in the oven for half an hour at 180 degrees.

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Calorie content of foods possible in 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
• All-purpose whole durum wheat flour - 364 kcal/100g
• Coarse 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 sheets, Flour, Water, Bay leaf, Basil

1000.menu

Description:

Cooking time: 60 minutes

Number of servings: 4

Ingredients for Lenten Lasagna with Mushrooms and Eggplants:

Recipe for Lenten lasagna with mushrooms and eggplants:

How will it look like?

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

Ingredients: .

www.povarenok.ru

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Calories/100g:

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

Italian lasagna cannot be classified as a dietary dish, because it contains almost all the “forbidden” ingredients: flour, fatty cheese, butter in bechamel sauce, and an abundance of minced meat.

I offer you a very light version of lasagna, where all the ingredients dangerous to the figure are replaced with light analogues: instead of sheets of pasta - layers of grilled zucchini. Instead of minced meat, vegetables. And even the bechamel sauce in this recipe is vegan, prepared using broth and vegetable oil. Lenten vegetable lasagna, the recipe with photos of its preparation you will see, is not only tasty and simple, it is also healthy, especially for those who are watching their weight. I advise you to master another recipe for preparing delicious

lean carrot cake

Which is also easy to prepare.

Ingredients:

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

Preparation

Cut the eggplant lengthwise into strips no more than a centimeter thick.

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

Place the prepared eggplant strips on a plate; we will need them a little later.

Cut the zucchini into strips a little thinner and fry in the same frying pan until stripes appear. You can drizzle the zucchini with olive oil to prevent it from sticking to the pan. Add some salt.

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

The tomato juice will need to be drained.

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

When the flour becomes slightly golden, add vegetable broth to it. You can also take a decoction of chickpeas and peas. Any herbal decoction.

Salt the sauce. You can add a little nutmeg.

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

Line the mold with zucchini strips so that they cover the bottom and hang over the edges.

Place strips of fried eggplant on the bottom. Drizzle them liberally with bechamel sauce.

Place the next layer of tomato slices. Pour sauce over them. The third layer is zucchini.

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

Bake vegetable lasagna for half an hour at 180 degrees. In principle, the vegetables are already ready, but we need to evaporate excess moisture and seal the layers.

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

Lenten pilaf with fish

It's also simple, tasty and healthy.

Report this recipe

Lenten lasagna with minced vegetables is very tasty and filling. I really love this option for preparing vegetable lasagna for the interesting combination of vegetables and the final consistency of minced vegetables with nuts and tomato sauce. So let's get started.

Ingredients for a small pan (15*20cm):

• 150 grams of lasagna sheets (I used Makfa corrugated sheets - they are egg-free);
• either thick pita bread or homemade lasagna dough;
• 1 pack of frozen green beans - 350-400 grams (fresh can be used);
• ¾ packs of frozen cauliflower - 250-300 grams (you can use fresh);
• 2 level teaspoons of salt (0.5 teaspoon for beans + 0.5 teaspoon for cabbage + 1 teaspoon for sauce);
• 5 tablespoons of thick tomato paste;
• 1 tablespoon sugar in sauce (optional);
• 100 ml water for sauce;
• 80 grams of walnuts;
• 2 tablespoons of vegetable oil;
• spices to taste (I used 1 teaspoon paprika, 1 teaspoon coriander, 0.5 teaspoon turmeric and 1/3 teaspoon asafoetida).

⇒ You might be interested in:

Lenten lasagna with minced vegetables - how to cook:

1. Steam the green beans for 20-25 minutes (you can use a simple metal colander for this). When the beans are ready, mix them with spices, a spoonful of vegetable oil, salt and crushed nuts (reserve a few nuts to sprinkle on the top layer).

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2. If using frozen cauliflower, defrost it first. Then chop in a food processor (not too finely, see photo below).

3. Fry the resulting “cabbage mince” in vegetable oil with spices and salt until golden brown.

4. For the tomato sauce, mix tomato paste with water, salt and sugar until smooth. If you are using liquid tomato paste, you can skip this step.

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⇒ If the lasagna sheets are thick enough, you can pre-boil them until half cooked. Or add more sauce and cover the pan with foil while baking.

6. Grease the sheets with sauce and lay out half of the green beans, cover the top with lasagna sheets again and repeat the layers again.

7. The lasagna sheets are placed last. They need to be greased with sauce again and sprinkled with the remaining nuts.

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8. Bake vegetable lasagna in the oven at 180-200 degrees for 30 minutes.

9. That's it! Our delicious lean lasagna with minced vegetables is ready. Bon appetit!

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It would seem, what would lasagna be without meat? Meat, or more precisely, the Bolognese stew in which it is included, is one of the main components of this Italian dish. However, when you want to cook something tasty, but at the same time vegetarian (some people don’t eat meat at all, while others are fasting), you can find a pretty decent way out of the situation and replace meat with vegetables. For those who are fasting, this lasagna is a very acceptable dish.

Lasagna requires special pasta. You can buy it ready-made and use it according to the instructions on the package, or you can prepare such a paste yourself. For my lasagna, I made homemade spinach pasta myself.

The main thing in vegetarian lasagna is to prepare something that will replace Bolognese ragu. Let's take the main vegetable components for it - onions, carrots and celery. Cut the onion into small cubes, cut the carrots into thin cubes (although you can grate them, but in this case they will be smaller and may almost not be felt in the finished vegetable stew, completely dissolving in it), and also chop the celery. The vegetable stew will also contain tomatoes in their own juice. It is better to buy such tomatoes already peeled and chopped, but if suddenly for some reason you were able to purchase only whole ones (like I did this time), they need to be thoroughly peeled and chopped as much as possible. Another ingredient in our vegetable stew is eggplant. There is no need to pre-salt it or soak it - just cut it into small cubes.

Let's start preparing the vegetable stew. Heat vegetable oil in a frying pan. In the recipe for classic lasagna, we used butter because it goes better with the taste of meat, and in the case of vegetarian lasagna, preference is given to refined vegetable (sunflower) oil. On it we fry the onion until transparent.

Add carrots to the onions and fry these vegetables together for five minutes.

It's eggplant time. We send it to the onions and carrots, fry for 5-7 minutes.

The last thing to go into the pan is the celery. Mix it with the rest of the vegetables. Add salt and pepper. You can use black or red pepper, or you can use both.

Now add chopped tomatoes in their own juice to the frying pan. Mix them with vegetables, add a teaspoon of dried oregano. Turn the heat to minimum and simmer the vegetable stew over low heat for 15 minutes.

At this time, prepare the Bechamel sauce. Neither meat nor vegetarian lasagna can do without it.
Melt 80 grams of butter in a saucepan or high-sided frying pan.

Add 3 tablespoons of flour to it.

Mixing thoroughly, bring to a homogeneous state.

Now remove the saucepan from the heat and immediately pour half a liter of milk into it, stirring constantly.

Return the saucepan to the heat and add half a teaspoon of ground nutmeg.

Stir for five minutes until the sauce finally thickens and looks like semolina porridge. As soon as this happens, the sauce is ready and must be immediately removed from the stove.

All that remains is to grate 200 grams of hard cheese on a coarse grater, and you can start assembling the lasagna.

Take a baking container of a suitable size and line it with baking paper. Drizzle a little olive oil into the bottom. We need it not so that the lasagna does not stick to the pan - with baking paper this probability is reduced to zero - but so that the very first, bottom layer of pasta is soft and does not dry out during the preparation of the lasagna.

Place the first layer of lasagna pasta.

Immediately top it with vegetable stew, which we cover with Bechamel sauce on top.

Sprinkle with cheese.

We put another layer of lasagne on the cheese, on which we place vegetable stew, bechamel and cheese. Repeat the layers several times so that the last layer is the lasagne paste. Sprinkle it generously with cheese on top, and our lasagna is ready for baking.

Place it in an oven preheated to 200 degrees for 35 minutes and make sure that the cheese on top melts well and does not burn.

Remove the finished lasagna from the oven, cool slightly and cut into portions.

Vegetarian (or meatless) lasagna turns out no worse than classic meat lasagna, and is no less successful among eaters, and even, in some cases, even more successful!

Bon appetit!

Cooking time: PT02H30M 2 hours 30 minutes

Approximate cost per serving: 300 rub.

We bring to your attention an unusual compromise option for preparing an amazing dish of traditional Italian cuisine. Today we will master a new original recipe - dietary lasagna with chicken and champignons, and even learn how to prepare sheets for this wonderful casserole. This dish is a vivid example of how, using exclusively familiar products, you can please your family and friends with a tasty and unusual treat.

Chicken diet lasagna in the oven: classic recipe

Ingredients

• — 400 g + -
• — 200 g + -
• — 200 g + -
• - 1 PC. + -
• — 50 g + -
• — 250 ml + -
• Kefir (with 1% fat content)— 400 ml + -
• Lasagne sheets— 9 pcs. + -
• Greens - 1 bunch + -
• - taste + -
• Spices - to taste + -

Cooking dietary lasagna with chicken and champignons

Before we provide you with a list of ingredients needed for our wonderful low-calorie lasagna with chicken and champignons, let’s focus on one small but important point.

If one of the ingredients of our dish is special sheets for lasagna, you are going to buy it ready-made, then be sure to pay attention to the method of preparing them.

Some manufacturers produce sheets that must be boiled until half cooked before use, others offer a ready-to-use product.

Cutting the main components of the dish

• First of all, turn the chicken breast or fillet into minced meat using a meat grinder or food processor.

Of course, you can also buy ready-made minced chicken, however, as a rule, such a semi-finished product is very fatty, which means that our lasagna will contain too many calories to be considered dietary.

• Peel the onion and chop into cubes.
• Wash the champignons and cut into thin slices. Experts do not recommend peeling them, since the thin skin contains many useful microelements.
• Heat a little oil in a frying pan and sauté the onion. As soon as it becomes soft, add champignons to it and fry for another 3-4 minutes. If you manage to not completely fry the mushrooms, it will be just perfect!
• In another frying pan, fry the minced meat in hot oil. An indicator of readiness will be a change in its color: from soft pink to light gray.
• Mix the contents of both frying pans, add salt to taste, season with spices (these can be ready-made compositions, for example “Italian herbs” or just a mixture of peppers).

Preparing kefir-sour cream sauce for lasagna

• First, thoroughly wash and finely chop the greens. Mix it with kefir and sour cream, salt (very moderately!).

“Assemble” the lasagna and bake in the oven until done

• Finally, we can “assemble” our lasagna, but first we will boil our sheets until half cooked, if required by the instructions on the package.
• Cover the bottom of the mold with sheets, lay out a small layer of our filling, tomatoes cut into flat slices (there is no need to cut the cherry variety!), pour in the sauce and cover the top with dough again. We should have three layers of sheets and filling.
• Sprinkle the top layer of filling with grated cheese.
• Place the mold in the oven preheated to 200°C. After half an hour, the lasagna is ready.

You can afford this lasagna with chicken, but without the traditional Bechamel and Bolognese sauces, even if you carefully monitor your weight.

For lasagna sheets, durum wheat flour is used, which is quite suitable even for preparing a dietary low-calorie dish.

How to make homemade lasagne sheets with your own hands

But what to do if there are no ready-made lasagne sheets in the store? In this case, we will learn how to cook them ourselves, then certainly nothing will stop us from delighting our family and friends with a great Italian appetizer at any time!

Dough ingredients

• Premium wheat flour - 3 tbsp. (approximately 0.5 kg);
• Eggs - 2 pcs.;
• Cold water - 1 tbsp.;
• Vegetable oil - 1 tbsp.

How to bake sheets for dietary lasagna with your own hands

• Sift the flour and collect it in a slide.
• As a rule, at this stage, all culinary recipes drawn from other sources unanimously recommend pouring water and oil into the center of the slide, breaking eggs, and then kneading the dough from all this. However, if you do not possess this virtuoso skill, then you can do exactly the opposite.

This approach is understandable: even if you always buy the same brand of flour, there is still a chance that this time its quality will be slightly different. Therefore, you can easily mix water, eggs, oil, salt and simply add flour to them (as much as needed).

• The dough must be thoroughly kneaded, so we continue to knead until the dense but elastic dough does not lag behind the hands.
• Now he needs to “rest” in a cool place. To do this, wrap the dough mixture in cling film and place it in the refrigerator.
• Divide the “rested” dough into portions and roll out thinly (no more than 2 mm in thickness).
• We cut the finished sheets so that they fit comfortably in your form and let them dry.

Before using directly, boil the lasagna sheets until half cooked.

Low-calorie lasagna with chicken: recipe in a slow cooker

You can also cook dietary lasagna with chicken in a slow cooker. . This time we will move away from the classics, and to create the “pride of Italian cuisine” we will take thin sheets of Armenian lavash.

Since this is a fresh, yeast-free dough, its use will not make our dish too high in calories, but it will significantly simplify and speed up the overall cooking process.

Ingredients

• Armenian lavash - 300 g;
• Minced chicken (made from fillet) - 600 g;
• Fresh champignons - 350 g;
• Cherry tomatoes - 12 pcs. (or 2 regular);
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Hard cheese - 40 g;
• Ketchup - 400 ml;
• Natural yogurt (without additives) - 150 g;
• Herbs, spices, salt - to taste.

How to make dietary lasagna with chicken in a slow cooker

1. First of all, we clean and wash the vegetables and mushrooms. Then chop the onion, grate the carrots on a coarse grater, and cut the washed champignons into thin slices.
2. Turn on the multicooker and select the “Frying” mode.
3. Place vegetables into the bowl. When they become soft, add the mushrooms; after another couple of minutes, add the minced meat. Lightly fry until the minced meat changes color. Transfer the finished filling to another bowl.
4. Mix ketchup (you can choose any type) with yogurt. If desired, it is at this stage that you can add your favorite aromatic seasonings.
5. We cut the lavash sheets and place one of the pieces on the bottom of the bowl. We spread the filling quite thickly on it and cover it with a sheet of pita bread, which we generously grease with yogurt and ketchup sauce, then the filling follows again.
6. Thus we continue to alternate layer by layer. Place the last piece of pita bread on top, season it with sauce, close the multicooker lid and select the “Baking” mode. After 20 minutes, sprinkle the lasagna with grated cheese and continue baking for another 20 minutes, until fully cooked.

This lasagna without Bechamel sauce in a slow cooker turns out incredibly juicy and tasty.

Bon appetit!