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

You’ll need

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.

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.

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.

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.

Put the feta cheese in a bowl, disperse it, add the raw egg and stir. Grease the bake shape with the ready sauce “Béchamel”. 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.

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.

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.

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.

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.

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 “Béchamel”, remove from heat and cool.