Description
Another meatless dish to the table. Hearty and delicious - for the contest "Fast from Moulinex".
Ingredients
-
Pasta
250 g
-
Mushrooms
300 g
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Eggplant
1 piece
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Tomato
1 piece
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Onion
1 piece
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Carrots
1 piece
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Vegetable oil
-
Curd
250 g
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Mayonnaise
100 ml
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Salt
-
Black pepper
-
Spices
Cooking
Layers of lasagna boil in salted boiling water (with olive or vegetable oil) for 3 minutes.
To shift the leaves on a plate. To prepare the filling.
The onion and mushrooms finely chop and fry in vegetable oil until tender. Salt.
Carrots grate on a fine grater, tomatoes and eggplant cut into small cubes. Vegetables also fry in vegetable oil (separate from the mushrooms). Add salt, pepper, spices to taste.
Fireproof rectangular shape with high sides to lay out the layers: lasagna sheets (closing the bottom of the form), and top with a layer of mushrooms.
Grease the mushrooms with half of the cheese paste.
Cover with the mushrooms, the next layer of dough (lasagna). On top lay a layer of vegetables. Lean to grease with mayonnaise.
Cover plates of lasagna. On top of all well fluff the remaining cheese paste, with the addition of tomato sauce.
Bake in preheated oven for 20 minutes. Lasagna serve hot, garnished with parsley. Bon appetit!
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