Vegetable lasagna

Description

Low-calorie, but hearty and delicious...

Ingredients

Lasagna

9 piece
Eggplant

1 piece
Zucchini

1 piece
Carrots

1 piece
Onion

1 piece
Mushrooms

300 g
Tomato

500 g
Sour cream

200 ml
Vegetable oil

3 Tbsp
Spices
Cheese

150 g
Garlic

2 tooth

Cooking

Products

Grate the carrots, onion, eggplant and zucchini on a grater (or chop).

Fry in oil onions and carrots, add the zucchini and eggplant, fry for 5-7 minutes, add the mushrooms (I conservitavely, but fresh is better) and garlic. Saute all for about 5 minutes, add chopped tomatoes (I used canned, too) and sour cream. Mix everything, add salt and pepper to taste.

In the form put a layer of stuffing on it 3 sheets of lasagna, again the filling, the lasagne and again. Lightly squeeze. The upper leaves are to fall asleep grated cheese. Put in hot oven and bake at 180* 20-25 minutes.