Description
The recipe for this dish was posted on the website in 2010 by the user "Tascha83" called "Vegetable lapshevnik "Province" and is illustrated with me in the framework of "Coloring". Recipe taken from the book "Favorite casseroles" section of "Quick, tasty, easy." A delicious, satisfying and not very difficult, main dish without meat.
Ingredients
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Pasta
200 g
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Tomato
5 piece
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Zucchini
1 piece
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Eggplant
1 piece
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Butter
50 g
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Flour
50 g
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Milk
250 ml
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Broth
250 ml
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Cheese
100 g
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Cheese
100 g
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Vegetable oil
1 Tbsp
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Seasoning
-
Salt
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Black pepper
Cooking
Of these products are going to cook a casserole.
Pasta boil in salted water. Put in a colander.
Grease a baking dish with vegetable oil. Spread an even layer of the pasta.
Tomatoes cut into small pieces, merge the separated juice. Place the tomatoes on the pasta.
Eggplant slice lengthwise, sprinkle with salt and let stand for 15-20 min, then rinse off the salt and gently squeeze. Then cut into cubes.
Zucchini cleaned, cut into cubes. Place sliced zucchini and eggplant in the pan. Pour 250 ml of boiling water, add salt and cook for 10 minutes. Remove the vegetables from the broth, cool slightly and gently squeeze. The broth does not pour! It will be useful to us for the sauce "Bechamel".
Spread the vegetables on a layer of tomato.
Prepare the sauce "Bechamel". In a wide saucepan melt the butter, add the flour, stirring all the time. The flour only slightly "dissolve" in the oil. Mix 250 ml milk and 250 ml. vegetable broth (see above). Gradually pour in the milk and broth. Cook for 5 minutes on a slow fire without ceasing to stir, sauce should thicken, but keep in mind that when it cools down, it will be much thicker than hot.
Add to the sauce the cheese, salt, pepper and spices, cool.
Pour the casserole with the cheese sauce, sprinkle with grated cheese.
Put casserole in a pre-heated oven (t-RA 180 gr.),bake until Browning the top crust.
All! Casserole is ready! Bon appetit!!!
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