Description
Very hearty, tasty, but despite this lean dish. Perfect for those days when you can eat food with vegetable oil.
Ingredients
-
Onion
1 piece
-
Eggplant
2 piece
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Mushrooms
300 g
-
Garlic
2 tooth
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Olive oil
-
Onion
1 piece
-
Olive oil
-
Flour
2 Tbsp
-
Broth
2 cup
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Bay leaf
2 piece
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Basil
-
Allspice
-
Salt
-
Semolina
1 Tbsp
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Lasagna
10 piece
Cooking
Onions chop and fry in olive oil until Golden brown.
Slice the mushrooms and add to the onions.
Fry for about 7 minutes.
Cut eggplant into
And add to the onions with the mushrooms.
All right fry.
Add semolina. I took the semolina TM Mistal.
Add the chopped garlic. Stir, cover and turn off the heat.
Make a sauce. Onion finely chop and fry in olive oil.
Add the flour
Fry until Golden brown, stirring to avoid lumps.
Add the broth, Bay leaf, Basil, salt, pepper and simmer over low heat for 10 minutes
The bottom of the form lubricated with oil. Pour a ladle of the sauce.
Put in 2 layer sheets of lasagna.
Put the stuffing.
Pour a ladle of the sauce.
Again, put in the layer 2 sheets of lasagna. Repeat 3-4 times. From top to pour the remaining sauce. Bake in a preheated 200 degree oven for 20-25 minutes.
Here's a delicious lasagna.
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