Vegetable lasagna - recipe
Ingredients
- Lasagne (sheets) - 8 pcs
- Water - 2 l
- For filling: pcs
- Olive oil - 5 tbs
- Eggplant - 3 pcs
- Sweet pepper - 5 pcs
- Tomatoes - 5 pcs
- Onion - 1 pcs
- Garlic - 4 clove
- Fresh herbs - 1 bundle
- Salt - 10 gr
- For the sauce: pcs
- Semi-sweet white wine - 200 ml
- Cheese - 400 gr
- Wheat flour (premium grade) - 300 gr
- Basil green - 3 sprig
- Italian herbs - 1 tsp
- Salt - 3 gr
For 1 batch(es) (
)
Vegetable lasagna Directions
Multicooker firm: OURSSON
MP5002PSD
1. Place the lasagna plates in one layer in a large rectangular tray. Scald them with boiling water and leave for 2-3 minutes to soften them. Prepare the rest of the plates in the same way.
2. Scald fresh tomatoes with boiling water, peel them off. Cut the peeled tomatoes, peppers and eggplants into small cubes. Finely chop the greens and onions. Pass the garlic through a press. Pour olive oil into the bottom of a saucepan and add the prepared ingredients.
3. Cook on Casserole for 30 minutes. After the beep, transfer the vegetable filling into a deep bowl with a lid (use OURSSON cookware).
4. Combine with a blender (use an OURSSON blender) all the ingredients for the cheese sauce.
5. Line the bottom of the pot with baking paper. Pour some of the sauce into the bottom of the pot, and place a few lasagna plates evenly. Place a quarter of the vegetable filling on the plates. Pour the sauce over. Alternate layers of lasagna plates, vegetable filling, and cheese sauce. The last layer should be sauce. Cook on Casserole for another 60 minutes.
6. Cool the finished lasagna a little, transfer to a flat dish, cut into portions, sprinkle with grated Parmesan and serve.
MP5015PSD
1. Place the lasagna plates in one layer in a large rectangular tray. Scald them with boiling water and leave for 2-3 minutes to soften them. Prepare the rest of the plates in the same way.
2. Scald fresh tomatoes with boiling water, peel them off. Cut the peeled tomatoes, peppers and eggplants into small cubes.
3. Finely chop the greens and onions. Pass the garlic through a press.
4. Pour olive oil into the bottom of a saucepan and place the prepared ingredients from pp. 2 and 3.
5. Cook without lid on FROY for 30 minutes.
6. After the beep, transfer the vegetable filling into a deep bowl with a lid (use OURSSON cookware!).
7. Use a blender to combine all the ingredients for the cheese sauce (use an OURSSON blender!).
8. Line the bottom of the pot with baking paper.
9. Pour some of the sauce into the bottom of the pot, and place a few lasagna plates evenly.
10. Place a quarter of the vegetable filling on the plates. Pour the sauce over.
11. Alternate layers of lasagna plates, vegetable filling, and cheese sauce. The last layer should be sauce.
12. Cook in YOUR CHOICE mode, temperature - 130 ° С, cooking time - 1 hour, pressure - 2.
13. After the beep, turn off the multicooker and release the pressure.
14. Cool the finished lasagne a little, transfer to a flat dish, cut into portions, sprinkle with grated Parmesan cheese and serve. The lasagna must stand, then it will be easier to cut into portions.