- lasagne sheets;
- five large potatoes;
- two medium carrots;
- one large onion;
- greenery;
- a small piece of sausage.
For the sauce:
- milk, 300 grams;
- half a lemon;
- 3 tablespoons of honey;
- 3 tablespoons of mayonnaise;
- a tablespoon of tomato paste, diluted with two tablespoons of water;
- spices.
My version of lasagna should be almost vegetarian. By the way, if you need just such lasagna, then instead of sausage you can use mushrooms or even exclude it from the list of products.
The lasagna will be laid out in layers; a form with high sides is good for this. It should be well greased with a piece of butter or olive oil.The first layer is potatoes, cut them into thin slices, about five millimeters each.
The second layer will be carrots. We also cut it into thin plates, also about five millimeters.
Unlike other vegetables, we cut onions into thin strips. You can also cut it into rings, but I like it better this way.
The vegetables will be covered with lasagna sheets, so now you need to put a small pan of water on the fire to boil these sheets. While the water is boiling, we begin to lay out the layers.
When the water boils, drop one lasagne sheet into it. It should begin to bend slightly, only then can it be transferred to vegetables. Otherwise, if it is still hard, it may not cook through and remain tough.
After the lasagna sheets, repeat each row again. Now you need to make the sauce for pouring. Mix mayonnaise, honey, tomato paste and spices.
Then add two tablespoons of flour to the mixture, stir and pour in the milk.
Pour the resulting sauce over our lasagna. The sauce should cover the top layer.
Sprinkle everything well with any finely chopped herbs and put it in the oven.
Lasagna should be fried at 200 degrees for at least 20 minutes. After this period, you will receive a beautiful, golden lasagna with an appetizing crust.
