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Lasagne with vegetables

4 порції

1:30 год.

544 ккал.

Recipes from

  • Proteins20 g
  • Fats26 g
  • Carbohydrates61 g
  • Sugar18 g


1 cut into circles aubergine  
3 table spoons sunflower oil Majola or olive one
2 grinded garlic cloves
1 red cut onion
3 sweet variegated peppers, cut into cubes
225 g mushrooms, cut into cloves
1 cut celery root
1 cut into cubes vegetable marrow
½ tea spoons chili powder
2 cut tomatoes
300 ml rubbed tomatoes (tomato puree)
2 table spoons cut basilica
8 sheets  lasagne
  Salt and pepper

Cheese sauce:

2 table spoons butter
1 table spoon flour
150 ml vegetable broth
300 ml   milk
76 g grated cheese cheddar
1 tea spoon not spicy mustard
1 tea spoon cut basilica 
1  whipped egg



Put pieces of aubergine into sieve, strew with salt and leave for 20 min. Rinse with cold water, toss aside and put.
Warm up oil the pan. Fry onion and garlic within 1-2 min. Add sweet pepper, mushrooms, celery and vegetable marrow; stew within 3-4 min and stir at the same time. Dress it with spices and stew 1 min more. Add tomato puree and basilica, salt and pepper.
For sauce melt butter on the pan, mix up with flour and leave for 1 min. Remove from fire, add broth, milk and put on fire again. Add cheese and mustard. Bring to boil stirring at the same time. Cook till it becomes dense. Add basilica, remove from fire and add egg.
Put half of lasagne into the tray. Cover with the half of vegetable mixture, half of tomato sauce and half pieces of aubergine. Repeat layers. Finish with the cheese layer. Strew with grated cheese and place for 40 min in the heated up to 180 ºС oven.

Bon appétit

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