Calories
176 kcal
Protein
6 g
Fat
9 g
Carbohydrates
18 g
Prepare all the necessary components. Rinse the vegetables under running water. Slice the zucchini and eggplant stems, repeat the process with the bell pepper and discard the seeds (various colored peppers were utilized in the formula to achieve a more lively final dish). Remove the skin of the onion and garlic. Strip the carrots.
Cut all the vegetables into cubes of medium size (try to keep them the same size for a more attractive filling). Put the diced aubergines in a bowl, sprinkle with salt, stir, and leave for 10 minutes. Rinse and drain the water from the aubergines to eliminate any bitterness. Heat up a frying pan and pour in the cooking oil. Once it is hot, include the onion and carrot and cook until the onions turn golden, mixing frequently.
Include the bell pepper and eggplant in the skillet and sauté for approximately five minutes on medium heat, stirring intermittently to prevent scorching. Introduce the zucchini, petite tomatoes, and tomato paste to the pan. Sprinkle salt and pepper to taste. Mix the veggies, lower the flame to medium, and allow it to cook with a partially covered lid for around five to ten minutes. In case the tomatoes are insipid, especially in the winter and spring months, supplement a small quantity of sugar to the vegetable stew. Turn off the heat once done.
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As the stuffing cools down, get ready for the bechamel sauce. Melt the butter in a tiny cooking pot, put in flour, and keep whisking for a few seconds at medium heat. Pour in milk, and add a pinch of salt, pepper, and nutmeg. Cook and stir until slightly thickened. Take it off the stove and let it cool.
To put together the lasagna, apply vegetable oil to the base of a baking dish. Smoothly distribute a small quantity of bechamel sauce. Position the lasagna sheets on top (consult package directions, as boiling may be required).
Spread a coating of vegetable stuffing on the lasagna noodles. Sprinkle shredded cheese on top of the veggies. Repeat the until all the ingredients are consumed, with the concluding layer being the lasagna sheets. Drizzle sauce on the noodles and generously sprinkle with cheese. Cover the container with either a lid or aluminum foil and bake in an oven that has been preheated at 356-400°F for 30-40 minutes. Adjust the time according to your oven.
Remember that every oven has its own unique characteristics. Therefore, the temperature and cooking time specified in a recipe may not be applicable to your oven. To ensure that your baked goods turn out perfectly, it's important to understand your oven's features and use this information to your advantage.
Different oils have different smoke points, which is the temperature at which the oil starts to burn and produce harmful substances, such as carcinogens. To determine the ideal temperature for frying and choose the best oil for the job, it's important to do your research. Some oils should be avoided altogether.
Everyone's taste preferences are different, so it's important to add spices and seasonings according to your own preferences. If you're using a new seasoning for the first time, be careful not to overdo it, particularly with spicy ingredients like chili pepper.
Bon Appetit!
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