How to make lasagna with red pepper, courgette and feta cheese

You’ll need
    • ready-made lasagne sheets;
  • 500ml of ready-made “BĂ©chamel” 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 BĂ©chamel 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 “BĂ©chamel”. 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 “BĂ©chamel”, remove from heat and cool.

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