Description
Sometimes, I want to not only delicious, but also kreativnenko ))) Today I will try to present you with the familiar lasagna in a new light -- or in the new color. All the colors of autumn in one dish!
Ingredients
-
Flour
500 g
-
Spinach
160 g
-
Chicken egg
3 piece
-
Salt
0.333 tsp
-
Butter
80 g
-
Milk
800 ml
-
Tomato
700 g
-
Eggplant
2 piece
-
Zucchini
2 piece
-
Nutmeg
1 g
-
Olive oil
3 Tbsp
-
Mozzarella
150 g
-
Parmesan
50 g
Cooking
Make the dough for lasagna. Spinach to defrost and squeeze, you should get 160 g of green pulp), Mix the spinach and eggs.
Gradually add the flour and knead elastic, not stick to hands dough.
Wrap it in foil and went to rest for half an hour.
Cook your favorite vegetables.
All cut into slices. The aubergines (!) add salt and leave for 20-30 minutes. When they will separate the juice, Pat dry with paper towel.
Divide the dough into 4 parts, each part to unroll in a thin layer. Cut into squares 10x10 cm in my baking dish and just placed 4 of these square.
Also cut out circles with a diameter approximately coinciding with our vegetables.
When the lasagna was navertaly enough, you can stick these here makaroshek (forgive me Italians))) They can be frozen and used as intended.
The eggplant and zucchini lay out on a baking sheet, brush with olive oil and bake in the oven. About 10 minutes at a temperature of 180 degrees until cooked. Or you can fry in a skillet.
In boiling water boil the leaves for 2 minutes, then dip in cold water and dry on a towel. In a pan drop in a few sheets, so that they freely swam there.
Now is the time to prepare the Bechamel sauce. We need of Parmalat milk, butter and flour.
Melt butter, add flour. Mix and slightly fry 2 minutes. Then remove from the heat and gradually pour in the milk, stirring well. Then return the pot to the stove and, stirring constantly, cook until thick.
In the prepared sauce, add a little nutmeg, salt, if needed.
Mozzarella cut into thin slices. If the process you just drew, then you can use a Cup of them to Navarette circles)
Collect our turrets. On the bottom of the form put 1 tsp of the sauce, the ball joint of lasagna, sauce, eggplant, tomato, mozzarella, sauce. And repeat the same thing, only instead of eggplant zucchini.
On top of the sauce and a little grated Parmesan.
Of this amount, the test I got 10 turrets and one lasagna in the form of 24x24 cm For a large lasagne vegetables you put out, and you can collect it as well.
Turrets put in oven at 180 degrees for 7 to 10 minutes. They strive to fall, of course, but with the right "build" out of the oven they will be slightly tilted and only ) Big lasagna cook for 20 minutes.
Our leaning tower of Pisa set on a plate, decorate with quartered cherry tomato and a sprig of Basil. A plate drizzle with olive oil and sprinkle with paprika.
Like autumn in Italy?
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.