Name: Lenten lasagna with calamari
Prep time: 1 h
Cook time: 1 h
Yield: 3
Ingredients: Lasagna - 10 PC.; Bulb onions - 2 PC.; Eggplant - 1 PC.; Bell pepper - 2 PC.; Tomatoes - 2 PC.; Cherry tomatoes - 3 PC.; Garlic - 2 clove; Flour - 3 tbsp; Water - 200 Ml; Spice - 200 Ml; Ketchup - 200 Ml; Vegetable oil - 4 tbsp; Squid - 2 PC.

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Lenten lasagna with calamari

1. Lasagna - 10 PC.

2. Bulb onions - 2 PC.

3. Eggplant - 1 PC.

4. Bell pepper - 2 PC.

5. Tomatoes - 2 PC.

6. Cherry tomatoes - 3 PC.

7. Garlic - 2 clove

8. Flour - 3 tbsp

9. Water - 200 Ml

10. Spice - 200 Ml

11. Ketchup - 200 Ml

12. Vegetable oil - 4 tbsp

13. Squid - 2 PC.

How to cook deliciously - Lenten lasagna with calamari

1. Stage

Cut one large onion into half rings and fry it in vegetable oil. I always add a pinch of sugar to the onion when I fry it, it tastes better that way. After a couple of minutes, add eggplant slices (you can pre-salt it to remove the bitterness, but I did not do so), then the bell peppers (I have one green, one red). Fry on medium heat for 5-7 minutes.

2. Stage

Peel the calamari from the foil and backbone, cut into strips. Add chopped tomatoes (yellow this time) and calamari to our vegetables in the pan. Then put the lid on, stew for 4-5 minutes until the tomatoes get some juice and the flavors spread around the kitchen. The filling is ready. It should be juicy, with a lot of juice, it does not need to evaporate.

1. Stage. Lenten lasagna with calamari: Peel the calamari from the foil and backbone, cut into strips. Add chopped tomatoes (yellow this time) and calamari to our vegetables in the pan. Then put the lid on, stew for 4-5 minutes until the tomatoes get some juice and the flavors spread around the kitchen. The filling is ready. It should be juicy, with a lot of juice, it does not need to evaporate.

3. Stage

Next, prepare the sauce a la béchamel. Finely chopped second onion fry in vegetable oil until golden, add Italian herbs (I did not sparingly, a whole tablespoon with a handful).

1. Stage. Lenten lasagna with calamari: Next, prepare the sauce a la béchamel. Finely chopped second onion fry in vegetable oil until golden, add Italian herbs (I did not sparingly, a whole tablespoon with a handful).

4. Stage

Add 3 tbsp of flour, be sure to stir with a wooden spatula so that the flour disperses evenly. Then add water (do not pour it all at once, add it gradually, stirring vigorously as the sauce thickens). It took me about 180 ml. The sauce should not be too thick, like sour cream.

1. Stage. Lenten lasagna with calamari: Add 3 tbsp of flour, be sure to stir with a wooden spatula so that the flour disperses evenly. Then add water (do not pour it all at once, add it gradually, stirring vigorously as the sauce thickens). It took me about 180 ml. The sauce should not be too thick, like sour cream.

5. Stage

A rectangular mold is best, but I don't have one. I took a round one with a small diameter (17 cm) and broke the sheets to the size I needed, for one layer I had 1.5 sheets of lasagna. At the bottom of a little sauce, then the sheets of lasagna, they smear the sauce, spread a teaspoon of ketchup on top, then the filling with the juice. Then lasagna sheets again. My form is small, so there are six layers.

1. Stage. Lenten lasagna with calamari: A rectangular mold is best, but I don't have one. I took a round one with a small diameter (17 cm) and broke the sheets to the size I needed, for one layer I had 1.5 sheets of lasagna. At the bottom of a little sauce, then the sheets of lasagna, they smear the sauce, spread a teaspoon of ketchup on top, then the filling with the juice. Then lasagna sheets again. My form is small, so there are six layers.

6. Stage

I smeared sauce on the top sheets and placed cherry tomatoes cut into circles, sprinkling them with Italian herbs and fresh basil. We put the lid on and put it in the oven heated to 200 'C for half an hour. After 30 minutes remove the lid and brown for 5-10 minutes (I have a mode of overhead heating with convection). The lasagna is ready! Allow it to stand for 20 minutes, it will taste even better!