Lenten casseroles - a delicious dinner for the whole family. Recipes for lean casseroles: from vegetables, mushrooms, pasta, legumes, pita, corn

Lenten casseroles - a delicious dinner for the whole family. Recipes for lean casseroles: from vegetables, mushrooms, pasta, legumes, pita, corn

Casseroles are an easy-to-prepare, but incredibly tasty dish.

With minimal effort and money, a dish is taught, which is not a shame to serve even on a festive table.

Lenten Casseroles - Basic Cooking Principles

Lenten casseroles are made from pasta, cereals, mushrooms or vegetables. The main components are boiled in advance or used raw. It all depends on the recipe and method of preparation. Vegetables are grated, cut into thin slices or mashed.

The sauce for the lean casserole is made from tomato paste or soy milk, flour or starch is used as a thickener.

The main ingredients are ground according to the recipe and spread out in layers, or mixed in a homogeneous mass, and then placed in a mold, poured with cooked sauce and baked in the oven. If the main ingredients are raw, the baking time increases.

Lenten casseroles can be prepared by combining a variety of products, it all depends on your preferences and imagination.

Recipe 1. Lenten zucchini and tomato casserole


young squash;

tomatoes - two pcs .;

table salt;

dill - a bunch;

apple vinegar - 20 ml;

flour - a glass;

rast. oil - 60 ml;

ground flaxseed - 50 g;

baking powder - 5 g

Method of preparation

1. Sprinkle flax seeds in a coffee grinder and grind to a powder. Fill it with water at the rate of 1: 2 for two hours.

2. Rinse and clean the zucchini. Rub the grated into large chips. Drain the flax seed and place it over the zucchini. We chop the washed greens of dill and we also put zucchini to the grated. In the mixture pour vegetable oil and apple cider vinegar, salt and add baking powder. Shuffle everything. You should get a lot of consistency, like thick sour cream.

3. Grease the mold with high sides and put the squash mixture into it. Smooth surface. Washed tomatoes cut into thin circles and spread on the surface of squash dough. Bake in the oven and bake for about an hour, at 200C. Cool the casserole without removing from the form. Then take out of the form and cut portions.

Recipe 2. Lenten pasta casserole


250 g zucchini;

half a liter of purified water;

spring onions;

600 grams of pasta;

ground pepper;

200 grams of tomatoes;

a pair of garlic cloves;

300 g of champignons;

vegetable oil;

mushroom bouillon cube;

60 grams of flour.

Method of preparation

1. Pour water into a deep container and set on high heat. As soon as it boils, twist the fire and salt. Pour out the pasta, and, boil them, stirring occasionally, so that they do not stick together. Then drain the water, fold the product into a colander and rinse it under the tap.

2. Rinse the zucchini, cut on both sides and chop with a sharp knife in small pieces.

3. Wash champignons, lightly dry and chop into thin slices.

4. Sort green onions, rinse and shake off any residual moisture. Finely chop it up.

5. Cut the washed tomatoes in small pieces. Peel the garlic and crush with the garlic press.

6. Pour some oil into the pan and put on a small fire. Put the mushrooms in it and fry, stirring with a wooden spatula, for half an hour. All the juice should evaporate. Then put the tomatoes, green onions and zucchini and continue to simmer the vegetable stuffing until soft zucchini. Salt, pepper and turn off the heat.

7. Pour oil into a saucepan and heat it well. Pour the flour, and stirring constantly, fry it to a yellowish color. Remove the saucepan from the heat, and in its place put a saucepan with water, boil, put a bouillon cube and stir until it is completely dissolved. Pour the fried flour in a thin stream, without stopping stirring, so as not to form lumps. Twist the fire and boil the sauce, stirring for about three minutes. Remove from the heat, after five minutes, put the crushed garlic, season with pepper and stir.

8. Put the vegetable filling to the pasta and mix everything well. Transfer the mass to the smeared deco and level the surface with a spoon. Pour all the sauce and put in the oven preheated to 180C and bake for 20 minutes until a brown crust appears on the surface.

Recipe 3. Fast potato-mushroom casserole

Ingredients potatoes - 4 pcs .;

flour - two tbsp. spoons;

pepper and salt;

mushrooms - 200 g;

pickled cucumbers - three pcs .;

onion head.

Method of preparation

1. Peeled and washed large three potatoes. Put in a bowl, season with pepper and salt and add flour. We mix everything well.

2. Wash the mushrooms, lightly dry them and pass through a meat grinder. Cook the onions free from the skin and chop finely. Fry mushrooms with onions in a pan, covered with a lid. Salt and pepper. Cut pickled cucumbers into thin halves.

3. Deco cover the bottom with foil, lubricate it with oil and form a casserole in layers:

- potato;

- fried mushrooms with onions;

- chopped cucumbers;

- and again potatoes.

Cover the casserole with foil and send to the oven heated to 200 ° C for forty minutes.

4. Then remove the top foil and bake for another quarter of an hour until golden brown appears.

Recipe 4. “Musaka” Lenten Casserole


eggplant and onion;

bunch of greens;

champignons - 100 g;

ground pepper and salt;

half the zucchini;

sunflower oil - 100 ml;

tomatoes - four pcs .;

a mixture of herbs;

soy milk - 275 ml;

bread crumbs;

garlic - clove;

tomato puree;

walnuts - 80 g;

flour - 30 g

Method of preparation

1. Squash and eggplant wash and cut into circles. Heat some sunflower oil in a frying pan, heat up and fry the vegetables on both sides. Put them on a disposable towel to get rid of excess fat.

2. Cut the peeled and washed onions into cubes. Pour some more oil into the pan, spread the onion and simmer for another five minutes. Then add the plates of mushrooms and crushed garlic and cook for the same amount of time.

3. Wash the tomatoes and cut into cubes. Lay them in the pan, lay out the mashed tomatoes and sprinkle with herbs. We simmer on a small fire to the state of sauce. Now add crushed nuts and bread crumbs, pepper and salt.

4. In a skillet, mix the flour with soy milk and vegetable oil. We put it on a small fire and cook, beating it with a blender, for five minutes. The mixture should be smooth and quite thick. 5. We grease the form with high sides with oil; lay squash and eggplants on the bottom and along the edges. Fill with tomato and nut paste, pour a layer of white sauce on it and again tomato and nut paste. Send to the oven for half an hour and bake at 180C. We take out the casserole from the oven, lay on a plate and kurashay greens and nuts.

Recipe 5. Lean vegetable pita casserole


three thin pita;

70 ml of tomato paste;

salt and pepper;

800 g of eggplant;

a third cup of water;

three fresh tomatoes;

a glass of soy milk;

800 g zucchini.

Method of preparation

1. Cut the washed eggplants into pieces, pour in salted water and soak for about an hour. Drain and squeeze the vegetable.

2. Cut the sliced ​​washed tomatoes and zucchini. Mix all the vegetables.

3. Pour soy milk into a saucepan and dissolve tomato paste in it. Beat with a blender, season with spices and table salt.

4. Lavash is cut in half. We spread in a suitable form, covered with foil, with high sides of half a sheet of pita and pour it over the sauce. Cover with the second half of pita bread. We spread on it a quarter of the whole vegetable filling and pour the vegetables with sauce. Cover with pita bread and continue to form the casserole in this order until the ingredients run out. The top layer should be pita, smeared with sauce.

5. Send the form to an oven heated to 180C and bake for about an hour.

Recipe 6. Lenten casserole of potatoes and beans


a glass of beans;

salt and black pepper;

250 g of potatoes;

75 g vegetable oil;

onion head;

20 g breadcrumbs.

Method of preparation

1. Peel and rinse the potatoes. Put in a saucepan and boil. Grind it through a meat grinder.

2. Sort the beans, cover with water and cook until soft. Drain, cool and grind in mashed potatoes in a blender.

3. Free the onion head from the husk, finely crumble and fry in a little oil.

4. Combine the potatoes with the beans, season with pepper and salt and mix well.

5. Lubricate the form and sprinkle with breadcrumbs. Lay out half of the vegetable mass, smooth the surface, spread the fried onions and cover with the rest of the beans and potatoes. Sprinkle with oil and put in a heated oven for half an hour.

Recipe 7. Lenten casserole from corn grits “Joy of Life”


150 grams of corn grits;

a bunch of parsley;

300 g marinated champignons;

50 g frozen garlic arrows;

salt and bay leaf;

200 ml of tomato juice;


vegetable oil;

two onions.

Method of preparation

1. Following the instructions on the package, cook porridge from corn grits. Spread half of the porridge in a detachable form, oiled and sprinkled with breadcrumbs or semolina.

2. Pour brine from the mushrooms and add them to the pan with finely chopped onions. Put the mixture on the porridge. Cover the mushrooms with the onions with the remaining porridge and distribute it in a uniform layer.

3. We bake the dish, a quarter of an hour at 180C. Decorate the baked pudding with arrows of garlic and parsley.

Recipe 8. Lenten “Vegetable mix” casserole


120 g of zucchini, cabbage, tomatoes and pumpkins;

Art. l sunflower seeds;

100 ml of vegetable oil;

spices and salt;

50 ml of water;

bag of baking powder;

50 g of wheat and corn flour.

Method of preparation

1. We wash all vegetables, clean the zucchini and pumpkin from the skin and chop it into small cubes. Put the chopped vegetables in the capacity of the blender, pour the vegetable oil and grind everything to mashed potatoes.

2. Then we season the vegetable mixture with spices and salt and mix again. Pour corn flour and wheat flour, add baking powder and knead with a wooden spatula until smooth.

3. Pour the dough from vegetables into a greased and sprinkled with breadcrumbs, sprinkle with sunflower seeds on top and bake in the oven at 190C for half an hour, until a golden brown crust forms.

Recipe 9. Lean Bean Casserole with Mushroom Layer


200 grams of beans;

75 g of sunflower oil;

150 g of peas;

200 g of mushrooms;

half a can of green peas;

onion and carrot;

50 g of lean mayonnaise.

Method of preparation

1. Reassemble and wash the beans and peas. Put them in separate deep plates and soak in clean water for three hours. After this time, boil the peas and mash them into mashed potatoes using tolkushki. 2. Boil the beans to softness, put in a blender container, add to it a lean mayonnaise and twist everything to a mushy state. Put the beans in a bowl and mix them with the green peas. Put the mixture into the mold and level with a wooden spatula.

3. Finely chopped mushrooms fry with onions and shift the beans into a layer on a layer, spread it evenly over the surface.

4. Peel the carrots large together and fry in a pan, where the mushrooms were fried, until soft. Put it in pea puree and mix. Put it on a layer of mushrooms, smooth it and send it to a heated oven for half an hour.

Lenten Casseroles - secrets and tricks from experienced chefs

  • In order for the casserole to get an appetizing crust on top, you can lubricate it with lean mayonnaise.
  • Potatoes for a casserole can be cut into plates or grated, but if you make it puree, the casserole will turn out softer and airier.
  • Mushrooms in a casserole can be used both fresh and marinated or dried.
  • To serve lean casseroles, they use a sauce made from lean mayonnaise and tomato paste, adding greens and crushed garlic.
  • Do not remove the casserole from the mold immediately after baking is complete, let it cool slightly, and then you can remove it without breaking the integrity.
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