Vegetable zucchini, asparagus and spinach

To empty stocks of vegetables, many farmers, or summer residents, A variety of vegetarian dishes are served. Lighter and useful versions. Following this recipe, you can also cook one large lasagna with creamy beans instead of ricotta. A shape that is approximately 23 by 30 cm in size is suitable. get the same as in climbing, lush cheese crust baked and becomes a tidbit. It is desirable to use spinach fresh, previously a little frying or heating it in microwave until wilted. The same applies to the sauce, but for saving time is acceptable to replace it with finished маринарой. Time: 50min Difficulty: easy Amount: 6 ramekins In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Vegetable Lasagna

• 450 gr lasagna sheets
• 3 tbsp. l olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium zucchini, finely chopped
• 1 medium Mexican squash, finely chopped
• 8 asparagus stalks chopped with quilts
• 2 tbsp. tomato sauce recipe attached
• 1.5 tbsp. canned white beans, rinse and drain liquid
• 2 packs (280 g each) of frozen chopped spinach, defrost and wring out
• 3 tbsp. coarsely grated mozzarella
• 1/2 tbsp. grated parmesan
• 3 tbsp. l (45 gr.) Butter, divide into 2 parts

Tomato sauce

• 2 cans (910 gr. Each) chopped tomatoes
• 1/2 tbsp. olive oil
• 1 small onion, chopped
• 2 cloves of garlic, chopped
• 1 stalk of celery, chopped
• 1 carrot chopped
• 2 dried bay leaves
• 4 tbsp. l (60 gr.) Butter, optional

Recipes with similar ingredients: lasagna paste, zucchini, asparagus, spinach, white beans, mozzarella cheese, parmesan cheese, tomato sauce, carrots, celery, bay leaf, tomatoes

Recipe preparation:

1. Preheat the oven to 190 ° C.
2. Pour into a medium heat frying pan, olive oil. When it almost starts to smoke, add onions and cook until soft (about 5 minutes). Pour the carrots and fry for 3 minutes. Add zucchini and squash, cook 5 minutes. Add asparagus and sauté for 2 minutes. Remove from heat when all vegetables are fully cooked, but still crispy. Allow to cool.
3. Using a metal baking ring with a diameter of 15 cm., cut 18 circles from the lasagna sheets. Cover the bottom of each of 6 forms for gratin (15 cm in diameter) 1 tsp. tomato sauce. Then place the circles of paste on top. Rinse the beans with water, season salt and pepper. Spread the beans across the ramekins.
4. Then place in each of the forms a serving of spinach. Lay out second layer of paste on top and gently squeeze. Distribute by sauteed vegetables to ramekinam. Top with 1 tbsp. l tomato sauce. Place a third layer of paste in each ramekin and cover 1 tbsp. l tomato sauce.
5. Sprinkle the contents of the forms with mozzarella and parmesan, and on top put 1/2 tbsp. l (30 gr.) Butter. Cover up baking sheet with foil and place forms on it. Bake in the oven 20 minutes or until the crust turns brown and starts bubble.

6. Tomato sauce

   In a large thick-walled pan, heat over medium-high heat olive oil. Add onions and garlic. Passer until soft and translucency (5-10 minutes). Add celery and carrots, season with salt and pepper. Sauté until all the vegetables are soft (about 5-10 minutes). Add tomatoes and bay leaves. Cook over low heat without covering for 1 hour or until thickened. Remove bay leaves and check if necessary more salt and pepper. If the sauce is still sour, add butter (1 tbsp. at a time) to soften the taste. 1/2 part of tomato sauce in a bowl of a food processor. Mash up to homogeneity. Repeat with the remaining tomato sauce. If you do not you will immediately use the whole sauce, let it cool completely and pour in portions of 1-2 tbsp. in plastic bags for freezer compartment. It can be stored in frozen form up to 6 months.