Vegetable lapshevnik "Province"

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The recipe for this dish was posted on the website in 2010 by the user "Tascha83" called "Vegetable lapshevnik "Province" and is illustrated with me in the framework of "Coloring". Recipe taken from the book "Favorite casseroles" section of "Quick, tasty, easy." A delicious, satisfying and not very difficult, main dish without meat.

Ingredients for Vegetable lapshevnik "Province"

Step by step instruction of cooking Vegetable lapshevnik "Province"

Шаг 1

Add to the sauce the cheese, salt, pepper and spices, cool.

Шаг 2

Pour the casserole with the cheese sauce, sprinkle with grated cheese.

Шаг 3

Put casserole in a pre-heated oven (t-RA 180 gr.),bake until Browning the top crust.

Шаг 4

All! Casserole is ready! Bon appetit!

Шаг 5

Of these products are going to cook a casserole.

Шаг 6

Pasta boil in salted water. Put in a colander.

Шаг 7

Grease a baking dish with vegetable oil. Spread an even layer of the pasta.

Шаг 8

Tomatoes cut into small pieces, merge the separated juice.
Place the tomatoes on the pasta.

Шаг 9

Eggplant slice lengthwise, sprinkle with salt and let stand for 15-20 min, then rinse off the salt and gently squeeze. Then cut into cubes.

Шаг 10

Zucchini cleaned, cut into cubes. Place sliced zucchini and eggplant in the pan.
Pour 250 ml of boiling water, add salt and cook for 10 minutes. Remove the vegetables from the broth, cool slightly and gently squeeze. The broth does not pour! It will be useful to us for the sauce "Bechamel".

Шаг 11

Spread the vegetables on a layer of tomato.

Шаг 12

Prepare the sauce "Bechamel".
In a wide saucepan melt the butter, add the flour, stirring all the time. The flour only slightly "dissolve" in the oil.
Mix 250 ml milk and 250 ml. vegetable broth (see above). Gradually pour in the milk and broth. Cook for 5 minutes on a slow fire without ceasing to stir, sauce should thicken, but keep in mind that when it cools down, it will be much thicker than hot.