Recipes \ Lasagna vegetarian

Lasagna vegetarian

Lasagna vegetarian
tomato juice – 500 ml (or 70 g of tomato paste "Pomidorka" +500 ml water), puff cake crumbs – 3 tbsp, salted cucumber – 1 PC., non-alcoholic white wine – 1 Cup seaweed nori – 1 sheet, corn flour – 1 tbsp. agar – 3 teaspoons with uppers, garlic – 4 cloves, grated cheese – 300 grams, cumin – 1 tsp, mango powder – 1 tsp carrots – 2 PCs., soy oil for frying cardamom green – 1 PC, purchase a dry sheet of lasagna – 3 PCs., rose water – 1 tbsp
Step 1

Tomato sauce: 1. Fry the diced carrots and pickles, adding cumin (or caraway). 2. Bring to boil tomato juice, add while stirring, agar-agar, garlic, dried parsley, roasted carrots with cucumber (oil from frying too), mango powder, cardamom. Sauce Fondue: 1. To pour the wine and dissolve the flour. 2. The rest of the wine and bring to boil, add cheese and stir until fully dissolved. 3. Pour, stirring the flour. 4. Add 1 tsp. of agar, 1 tbsp rose water Lasagne: Put in the form of a sheet of Nori seaweed (for sushi), sprinkle with layer of crumbs.

Step 2

Cover with a layer of ketchup and mayonnaise.

Step 3

Put a dry sheet of lasagna.

Step 4

Pour tomato sauce - and so all 3 sheets. Close foil and place in the oven for 40 minutes, 200 degrees.

Step 5

To make the sauce Fondue.

Step 6

Pour sauce Fondue lasagna and put back in the oven until crisp.
Cuisine
vegetarian
Cooking time
1 h 30 min
Difficulty
hard
Vegetarian
ovo-lacto vegetarian
Lasagna vegetarian
Lasagna vegetarian
Lasagna vegetarian
Lasagna vegetarian
Lasagna vegetarian
Lasagna vegetarian
Lasagna vegetarian
Lasagna vegetarian