Vegetable lasagna recipe without bechamel

The homemade lasagna is one of the most popular Italian dishes throughout the world, and its versatility allows us to elaborate an infinity of fillings, such as meat, fish and even vegetables. However, in general, it is usually a caloric meal due to the bechamel sauce that accompanies it and, therefore, many are the people who prefer to avoid the temptation to taste this delicacy. Well, thats over! In recipes, we propose a lighter and more healthy option, but equally delicious. Do you dare to try it? Keep reading, take note of the ingredients and discover how to do vegetables without bechamel with us, an ideal vegetarian lasagna to contribute to the organism vitamins, fiber and essential nutrients, without worrying about calories.

Ingredients to make vegetable lasagna without bechamel:

1. The first thing we must do to prepare the vegetable lasagna without bechamel is to let all the ingredients ready. In this sense, it should be noted that depending on the size of the peppers, you can choose to use more or less. The same goes for mushrooms. Likewise, you also have the option to add more ingredients to the list, such as eggplant or spinach. Done this, we go on to chop all the vegetables of the same size and to cut the mushrooms into sheets.

2. Once the ingredients are ready, we boil the paste following the instructions of the package. In our case, in 10 minutes it was ready. When it is al dente, the pot of the heat is removed and the sheets are drained, passing them through cold water to cut the cooking.

3. Apart, we put a Honda pan with enough oil to heat. When hot, we sauté the chopped garlic and the leek, moving the preparation with a wooden spoon.

4. To continue with the sofrito of the vegetable lasagna without bechamel, we add to the pan the peppers and the carrot, once we observe that the leek begins to take a slight golden tone. It is important not to let the leek brown completely, since it could be burned during cooking of the rest of the ingredients.

5. When peppers and carrot begin to soften, we incorporate the zucchini and stir. Depending on the type of fire, the cooking time can vary, which is why we must be pending and remove from time to time to avoid burning.

6. Once the vegetables are made, we add the fillet mushrooms and stir. Although we have cut them into slices to make the vegetable lasagna without bechamel, you can chop them just like the rest of the ingredients if you prefer.

7. Add the chopped tomato when the mushrooms are at its point, stir and add salt to taste. If you want, you can also add pepper, curry or any other spice that you like to aromatize the vegetable and mushroom lasagna.

Trick: We preheat the oven to 180 ºC, with heat above.

8. The time has come to mount the homemade vegetable lasagna! We take an oven tray and place two of the pasta sheets, next to the other. We have developed two individual lasails, which is why we have used eight sheets (four for each lasagna). Then, we distribute a first layer of stir -fry, place another sheet of pasta and repeat the vegetable layer. If we want, we sprinkle some grated cheese.

9. We place another sheet of pasta, another layer of vegetables and, finally, we place the fourth sheet, which we will cover in its entirety with grated cheese. In this way, we will have a lasagna of vegetables without a bechamel just as delicious, but healthier and more light. Of course, so that it really is a low -calorie vegetable lasagna we recommend opting for a light cheese. Once mounted, bake the lasagna until the cheese is gratin.

10. Praise! We can already serve the vegetable lasagna without bechamel and enjoy a balanced, complete and delicious dish. In addition, it is a great option for all those who follow a vegetarian diet, since it does not carry any meat. If you want, you can accompany the recipe with an avocado salad or arugula salad.