Description
Was cooking the other day, "Potatoes eggplants" recipe of the Pillsbury a-lesa - turned out very tasty casserole. Well, I thought, why on the basis of this recipe is to make vegetable lasagna. Slightly changed the ingredients - turned out bright, juicy and very easy to prepare dish.
Ingredients
-
Lasagna
6 шт
-
Eggplant
400 г
-
Tomato
400 г
-
Onion
50 г
-
Pepper
100 г
-
Sour cream
100 г
-
Cheese
80 г
-
Vegetable oil
2 ст. л.
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Greens
-
Salt
-
Allspice
Cooking
Eggplant wash, cut into cubes.
Sliced eggplant sprinkle with salt and put in half an hour, went to the bitterness.
Onion peel and cut into half rings. Bulgarian pepper to wash, cut seed box, cut in half and slice it into thin strips.
Wash tomatoes, make a cross incision on the skin from the stalk and drop into boiling water for about 1 minute, then gently remove the skin. Cut the tomatoes into small cubes.
Fry in 1 tbsp oil the onion for 2-3 minutes. Add bell pepper, tomatoes, salt and pepper to taste and simmer for another 10 minutes.
At the end of the extinguishing add finely chopped greens.
Wash the eggplant from the salt and fry in 1 tbsp oil for 5-7 minutes.
In a baking dish (I form 26 by 17 cm) put the lasagna sheets (read the instructions on the package, some firms offer lasagna sheets boil, some use dry leaves). The leaves spread 1/3 of tomato toppings on the top 1/2 of the eggplant.
Then again sheets of lasagna, 1/3 of the tomato filling and the remains of the eggplant.
Again sheets of lasagna leftovers and tomato toppings. Grease top with sour cream.
Sprinkle with grated cheese. Bake in the oven for 20 minutes at 180-200 degrees.
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