You’ll need
- ready-made lasagne sheets;
- 500ml of ready-made âBĂ©chamelâ sauce;
- 1 medium aubergine;
- 1 medium courgette;
- 1 can of canned tomatoes;
- 180 ml red wine;
- 1 bulb;
- 4 garlic slices;
- 2 tbsp olive oil;
- 100g feta cheese;
- 1.5 tbsp grated hard cheese;
- 2 pcs red bell pepper;
- 2 tbsp chopped basil;
- 4 tbsp chopped parsley;
- 1 pinch of spices;
- 1 egg;
- For dough:
- 400 g flour;
- salt;
- 5 eggs.
- For Béchamel sauce:
- 30 g butter;
- 0.5 liters milk;
- 2 tbsp flour;
- salt
- pepper
- nutmeg – by taste.
Instructions
1
Rinse and clean vegetables. Remove peduncles and seeds from peppers. Remove the skin from the courgettes and eggplant, take out the seeds. Cut the vegetables in cubes.
2
Brush and finely slice the onion and garlic. Heat the pan with olive oil. Roast the onion and garlic for 2 minutes. Then add the chopped vegetables, stir everything and simmer for 5 minutes.
3
Put the tomatoes and spices. Pour a thin trickle of wine while stirring the contents of the pan. Bring the mixture to a boil, lull the heat and simmer under the closed lid for 10 minutes.
4
Put a pan of water on the heat. When the water boils, salt it and drop it alternately into the pan each lasagna leaf for 10-15 minutes. Take out the finished sheets with noise and spread them on a clean towel.
5
Put the feta cheese in a bowl, disperse it, add the raw egg and stir. Grease the bake shape with the ready sauce âBĂ©chamelâ. Put the lasagna sheets into shape so that they cover its bottom. Pour the sheets with sauce. Put half the cheese mix on them and half the stewed vegetables.
6
Put the leftover feta cheese on a layer of vegetables and cover with lasagna sheets. Sprinkle lasagna with grated cheese and pour the sauce. Close the mold with foil and put in a preheated to 180OS oven for about 45 minutes.
7
When the dish is almost ready, remove the foil and hold the lasagna in the oven for another 5-7 minutes. Take the dish out of the oven, cool a little and serve on the table. Grated parmesan, brynza or sheep cheese can be served to lasagne.
8
Lasagna sheets can be prepared at home as well. Sow the flour on the table in the form of a slide, make a deepening in it, put salt, eggs and knead the dough. Put it in a warm place for 20 minutes and then divide the dough into 9 pieces. Roll out each piece into thin sheets and boil them.
9
Béchamel sauce can also be prepared on its own. Melt the butter in a saucepan, add the flour and mix thoroughly. There should be no lumps in the mix. Remove the pan from the stove and pour the cold milk in a thin trickle, stirring all the while.
10
Put the pan on a slow heat and bring the sauce to a boil, stirring constantly. Cook it for another 5 minutes, add salt, pepper, nutmeg to taste. Stir âBĂ©chamelâ, remove from heat and cool.