Vegetable lasagna

We love all sorts of oven-baked dishes, but especially vegetable lasagna. And we especially loved the delicious lasagna that was served at our first Entrepreneurship Dinner in November. Credits for the recipe are going out to Ibrahim D Yildirim and the hard-working entrepreneures who made this dinner a success!


Ingredients (approximately):

1-2 broccoli
1 medium cauliflower
2-3 parsnips
1-2 carrots
1 package champignons
2-3 peppers
Lasagna plates
Mango chutney
Mornay (Bechamel) sauce
1 can of mashed tomatoes


The Sauce:
First cook the “hard” vegetables like parsnips and carrots with a bit of oil so they would get softer. Then add the brocooli and cauliflower and let it cook for 5-7 minutes before adding the tomato sauce and all the “soft” vegetables like mushrooms and peppers. Add some spices like salt and pepper. Then add also mango chutney and let it cook (not boil!) for 10-15 minutes. If the mix is too stiff, then add a cup of water to make it more fluid, do this before cooking it for 10-15 minutes.

Making the layers:
First butter the bottom of the lasagna plates with some oil/butter so the plates won’t stick. If you are using plates with corn – the darker ones, then boil them 3-4 minutes before so they become softer. No need to butter the normal plates. Then put a layer of lasagna plates in the bottom of the oven dish, followed by a layer of the sauce, and a bit of mornay sauce. Throughout the dish, the layers should follow the logic of: plates, sauce and mornay sauce. Try not to finish off with plates on the top since it will just burn and become hard.  In the end, add some cheese on top and put in the oven for 25-30 minutes at 180-190 degrees.

Photos by Teodora Bankovska

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