Lasagna Low Fat Recipe

Ingredients
1 pc. Squash
2 pcs. Sweet pepper
3 pcs. Ripe tomato
1 pcs. Carrot
2-3 cloves Garlic
1-2 pcs. Onion
3 tablespoons Olive oil
2-3 sprigs Dill, parsley
12 pcs. Lazagne pasta
1 tablespoon Creamy Oil
1 glass Milk
50 gr. Cheese
1 tsp Flour
50 ml White dry wine
Salt, black pepper, sugar, aromatic herbs, nutmeg

Direction

Low Fat Lasagna is prepared from a bought dry paste. Can be used a bought paste, which requires preliminary preparation. There is nothing tricky in this, it is integral only while making ready the sauce, boil the pasta.
It should be stated that the paste sheets do no longer stick together, so they can be cooked at the same time, periodically setting apart them so that there are both facets of the sheets in the water. The ready-made pasta can be positioned on plates till the sauce is cooked.
Low Fat Lasagna, in the first place, is a desirable vegetable sauce. Clear all vegetables. Zucchini, even if it is very young, ought to now not be used collectively with skin.
Onion finely chopped and fried put in olive oil till soft. Pre-bake the sweet pepper. It is advocated to lubricate the floor of the pepper with a drop of vegetable oil, pierce the pepper with a knife and put it into the microwave for 5-6 minutes at full power.
Cut the carrots and add them to the onions. Also add 1-2 portions of chopped garlic. Fry all over medium warmness for a few minutes. While the onions are fried, scald the tomatoes and peel them off, eliminate the seeds. Finely chop the flesh with a knife. The flesh of baked pepper is additionally finely chopped.
Add the pulp of pepper and tomato to a frying pan, add salt and black ground pepper, 1 tsp. Sugar and 2-3 pinches of a combination of dry fragrant herbs: basil, oregano, savory
Pour in the white dry wine, add finely chopped veggies of dill and parsley, and simmer below the lid on a low heat for 10-15 minutes.
Peeled zucchini reduce into cubes and add to the vegetable stew.
Like meat lasagna, Low Fat Lasagna is prepared with bechamel sauce. In a separate skillet, cook dinner a little milk sauce. Preheat a frying pan and soften 1 tablespoon. Butter. Add 1 tsp. of flour and rapidly fry it. Add bloodless milk in small portions, stirring continuously and breaking the lumps. Salt and add grated nutmeg on the tip of the knife.
The last top layer of the paste should definitely cover the sauce. The pinnacle layer ought to be neatly leveled. Lubricate the pinnacle of the lasagna with milk sauce - carefully and without omissions. The thickness of the layer of milk sauce is more than 5 mm. Let it be higher a little more than very thin. Sprinkle lasagna with grated cheese.
Low Fat Lasagna is baked in the oven at a temperature of 220 levels - the time is indicated on the paste packaging, 25-30 minutes