Three recipes for vegetarian lasagna.

Vegetable lasagna, summer and very light dish. You can use any vegetables that you prefer. I prefer broccoli and zucchini as a base and add onions, garlic and of course tomatoes. A little pepper and root parsley. Still need vegetable broth. I bought the bechamel sauce ready for it, just need to add water or milk and heat it. This sauce can be cooked and it is not difficult at all. Sheets of lasagna are also ready and some olive oil.

To begin with, we will clean all the vegetables and cut them. The first in line, of course, onions, dice all the vegetables using a food processor.

Next, I clean the pepper root and hot peppers, let's not forget about garlic.

Now zucchini, it must be cleaned and if it is large then remove the middle part and cut into cubes.

My broccoli, disassembled into inflorescences and pass through the kambayn.

So, now let's start cooking vegetable stew. Let us warm a little in a wide thick-walled saucepan and fry onion, pepper and garlic, add diced carrots and fry for a few minutes on medium heat.

Add the zucchini, broccoli and chopped parsley root and simmer for 5 minutes.

Put the sliced sweet peppers and tomatoes. Stir with a lid and stew for 5 minutes. Vegetables should give juice. Then you can add a little hot broth because the lasagna stew should not be very thick. Sow, cover and simmer until ready for another 5-7 minutes. It is not worth much to steam vegetables, they will still be baked in the oven.

Our stew is ready and as long as we set it aside. Let insist, and we will go on with the matter.

Prepare the bechamel sauce. I have it ready, I just poured it into a saucepan and added vegetable broth, you can add milk. We mix everything and we will heat until thick. Add some nutmeg for flavor.

Now that everything is ready, let's proceed to the assembly of lasagna. Put a little bechamel sauce in a lasagna pan and smooth it evenly.

Lay out the sheets of lasagna. Be sure to read the instructions on the pack that your pasta does not require pre-boiling. If this is not the case, follow the instructions given by the manufacturer.

On a sheet of lasagna lay out part of the vegetable stew.

Put a few spoons of bechamel sauce and a little grated cheese, and maybe a lot. How do you like?

Cover with lasagna sheets and repeat everything in the same order until you fill out your form. I got 4 layers.

On the last layer, apply bechamel sauce and sprinkle with cheese. Cover with foil and put in the oven for 35 minutes.

Then remove the foil, decorate the lasagna with tomatoes, add some more cheese and put in the oven for another 7-10 minutes. When lasagna reddens she is ready!

It remains only to sprinkle with herbs and can be served!

And here comes the sun!

Enjoy your meal!

Do you think that vegetarian food is a boring combination of vegetables that are steamed and seasoned with vegetable oil? Far from it. From very simple products you can cook dishes that are bright in combination and amazing in taste. Many original recipes appeared as a result of the transformation of national dishes and the replacement of meat products with vegetables. For example, vegetarian lasagna.

This well-known dish may be different due to the interchangeability of the products used: minced meat, seafood, mushrooms, vegetables. And all of them are perfectly combined both together and separately. Diet lasagna is of two types: vegetarian and lean. Lean lasagna dough is prepared without adding eggs, the filling - without cheese and bechamel sauce. Consider the recipes for preparing different types of this delicious dish.

Cooking lasagna

For the test you will need:

flour - 1 cup;
80-90 ml of water;
a pinch of salt.

Ingredients for the filling:

zucchini - 100-150 g;
bulgarian pepper - 1 pc;
eggplant - 1 pc;
tomatoes - 3-4 pieces;
onions, garlic - 1-2 pieces;
carrots - 1 pc;
vegetable oil - 30 ml.

Cooking lasagna with vegetables, the recipe is very simple, starting with the filling.

Onions, peppers, tomatoes, cut into cubes, wipe carrots through a grater.
Squash, eggplant cut into circles.
Pour vegetable oil into a frying pan and fry onions, carrots.
Then add the Bulgarian pepper, tomatoes and salt everything.
As soon as the tomatoes are softened - turn off, cover with a lid and give then.
If desired, you can add favorite spices to the filling.

Mix the flour with water, salt and knead elastic, cool dough. We divide it into 5-7 parts and roll out cakes in the form of dishes for baking.

Take a deep pan, grease the resulting sauce and lay out a layer of dough. On it lay out circles of vegetables, pour sauce and close a sheet of dough. We do everything in the same way until the dough runs out. Last leaf grease sauce. If desired, you can sprinkle with vegan cheese. Cook the lasagna in an oven preheated to 200 ° C for 30 minutes.

Fragrant Lasagna vegetarian. Recipe

For cooking lasagna with vegetables, you can use any vegetables, mushrooms, cook bechamel sauce, and add eggs to the dough. This option will consist of pumpkin and eggplant.

For the test, take:

flour - 2 glasses;
eggs - 2 pcs;
water - 3 tbsp;
a pinch of salt.

Ingredients for the filling:

pumpkin - 200-250 g;
eggplant - 1-2 pieces;
mozzarella cheese - 250 g;
parmesan - 200g;
olive oil;
tomatoes or tomato paste.

Ingredients for bechamel sauce:

milk - 0.5 l;
butter - 3 tbsp. l .;
flour - 4 tbsp. l .;
nutmeg - 1/3 tsp;
salt - 1 tsp.

Cooking bechamel sauce and toppings

In a pan-shaped pan, melt the butter and add the flour. Constantly stirring, fry until golden brown. Pour in milk and give thicken. After that add salt, all the spices and turn off.

From eggs and flour knead the dough. Since this is not a lean option, you can use the purchase of ready-made sheets. Before cooking lasagna, they need to be cooked until half-ready about 3 minutes.

Eggplant slices, pumpkin on the layers. Grease baking sheet with olive oil, spread vegetables on it and send to the oven for 6 minutes. Our goal is to drink vegetables to make the lasagna juicy and aromatic.

Lasagne Formation

Grease a high-sided baking sheet with olive oil and overlap lay a layer of dough sheets. Sheets are smeared with tomato sauce, we lay out a pumpkin, top the mozzarella and close with a layer of dough. Pour this layer with a portion of bechamel sauce, lay out eggplants, on top - parmesan. Repeat all the steps, alternating vegetables. We spread the very last layer of dough on top with the remaining bechamel sauce and sprinkle with parmesan. We send the lasagna to the oven and wait 40 minutes until it is browned.

Vegetarianism is not as popular as in the west. But lasagna, the recipes for which are so varied, will be relevant during the post and for those who watch their figure. After reading this article, you will no longer have questions on how to cook lasagna with vegetables.

One of the most popular dishes of Italian cuisine is vegetarian lasagna. The recipes of this tasty and healthy dish amaze with its variety. Therefore, each hostess will surely choose for himself the most suitable option. In the composition of these dishes there is not an ounce of meat. Instead, there are a large number of different vegetables.

Option with carrots and peppers

According to the technology described below, a very nourishing and fragrant vegetarian lasagna in a slow cooker is obtained. The recipe for this dish is extremely simple, so it is possible that you will often cook it for your family. In time to submit it to the dinner table, pre-stock all the necessary products. In this case, you will need:

Packaging sheets for lasagna.
3 ripe large tomatoes.
250 grams of hard cheese fusible varieties.
A pair of bell peppers and eggplants.
Average carrot.
Quarter packs of butter.
600 milliliters of milk.
A couple of tablespoons of white wheat flour.
Salt and spices.

Process description

So that the vegetarian lasagna you made, the recipe for which implies the presence of eggplants, does not acquire a bitter taste, you first need to start preparing these vegetables. They are washed, cut in small cubes and put in a suitable vessel. Then the eggplants are plentifully sprinkled with salt and left for fifteen minutes. Then they are washed in cool water and reclined in a colander.

Now it's time to do the rest of the components. Washed vegetables are peeled and ground, and then crushed. Carrot rubbed on a fine grater. Tomatoes and bell peppers cut into cubes.

In the bowl of the slow cooker, greased with vegetable oil, spread eggplants and carrots. When they are lightly fried, they are sent pepper with tomatoes and continue to cook. The browned vegetables are placed on a clean plate, and butter is added to the slow cooker. When it is melted, flour is poured into it and waited until it acquires a golden hue. Then milk is poured into the device and seasoned with a pinch of nutmeg. After a couple of minutes, almost all of the resulting sauce is poured into a separate bowl.

Sheets for lasagna, previously parted with boiling water, spread in a slow cooker so that they find each other. Above distribute part of the vegetable filling. All this is sprinkled with a small amount of grated cheese and again covered with sheets. This time they are smeared with milk sauce. Sheets sprinkle with grated cheese and continue to alternate layers. Vegetarian lasagna is baked, the recipe of which is considered a little higher, in the “Multipovar” mode at one hundred and twenty degrees. After about half an hour, it will be completely ready for use. Before serving, it is slightly cooled and cut into individual portions. At will the dish is sprinkled with chopped greens.

Vegetarian Lasagna: Recipe with Zucchini

This light summer dish consists of almost only vegetables. Therefore, it turns out not just delicious, but incredibly useful. Since such lasagna can be given not only to adults, but also to children, it is ideal for a family dinner. For its preparation you will need:

200 grams of sheets for lasagna.
Fresh, medium-sized zucchini.
400 grams of broccoli.
On a pair of tomatoes and bulb bulbs.
Large carrot and sweet Bulgarian pepper.
A pair of cloves of garlic.
Parsley root.
500 milliliters of water or vegetable broth.
A pod of bitter pepper.
A liter of ready-made bechamel sauce.
250 grams of hard cheese.

For you to get really tasty vegetarian lasagna, the recipe of which is so simple that even an inexperienced housewife can easily master it, you need to additionally stock up on salt and nutmeg.

Sequencing

At the initial stage, you need to do vegetables. They are washed, cleaned and crushed. Broccoli disassembled into inflorescences and processed in a food processor. Onions, zucchini, carrots and sweet peppers cut into small cubes. Garlic is passed through a special press. Parsley root and bitter pepper are ground with a sharp knife.

Lean oil is poured into a thick-bottomed saucepan and heated well. Then put onions, garlic and hot peppers in a bowl. After a couple of minutes, carrots, broccoli, zucchini and parsley root are also added. All this is covered with a lid and stew over low heat. After five minutes, slices of tomatoes and sweet peppers are sent to the pan. All gently mixed and continue to simmer. Shortly before being removed from the stove, salt and a little bit of hot water or broth are added to the vegetable stew.

Ready bechamel is sent to a separate stewpan. There also poured vegetable or mushroom broth. All this is seasoned with nutmeg and heated over low heat until thick.

In a refractory form spread a little sauce. Sheets of lasagna and a portion of vegetable stew are placed on it. All this is poured over the sauce and sprinkled with grated cheese. Layers alternate to fill the form. It is important to ensure that the last is sauce and hard cheese. All this is covered with foil and put in the oven. Vegetarian lasagna is baked, the recipe of which will probably be on the pages of your cookbook, at the standard one hundred and eighty degrees. After about half an hour, it is removed from the oven, freed from foil, decorated with slices of tomatoes, sprinkled with cheese and returned back. Seven minutes later, the browned lasagna is taken out of the oven. Before serving to the dinner table, it is slightly cooled and cut into individual portions.

Vegetarian Lasagna: recipe with eggplants

This option is interesting in that it involves the use of tomato sauce. To implement it, you will need simple and easily accessible components, most of which always have every thrifty hostess. To prepare a delicious and healthy lunch, you will need:

Large fresh eggplant.
Half onion.
400 milliliters of tomatoes in their own juice.
A tablespoon of olive oil.
Lasagna sheets.
A pair of cloves of garlic.
A teaspoon of sugar.
50 grams of flour and butter.
500 milliliters of vegetable broth.
Salt and spices.

Algorithm cooking

According to the technology described below, a very nourishing and appetizing vegetarian lasagna is obtained. The recipe for this dish can be divided into several stages. You need to start the process with vegetables. They are washed, cleaned and crushed. Onions, eggplants and garlic cut into cubes. Garlic is chopped with a sharp knife.

Vegetable oil is heated in a frying pan. Then put onion and garlic and fry them. When they become transparent, add eggplant to them. After five minutes, the vegetables are sent to a separate plate. And in the remaining butter is placed tomatoes in its own juice, sugar, salt and spices. All this is covered with a lid and stewed for about a quarter of an hour. Then the ready sauce is combined with roasted vegetables. The resulting mass is stirred and removed from the burner.

In a separate saucepan, melt the butter and add flour to it. Everything is stirred so that there are no lumps left, they are poured with hot broth, salted, seasoned with spices and boiled down to the desired thickness.

At the bottom of the form lay out the sheets of lasagna and cover them with vegetables in a tomato. Bechamel is placed on top. All this is again covered with sheets of dough and repeat the layers. Top necessarily smeared with bechamel sauce. Vegetarian lasagna is baked, the recipe with a photo of which is presented in today's article, at the standard one hundred eighty degrees. After about twenty-five minutes, you can take it out of the oven and serve it for dinner.

Option with olives

This recipe allows you to quickly and without unnecessary hassle to prepare a delicious and healthy dinner for the whole family. To do this, in advance, stock all the necessary. This time you should have:

16 sheets of lasagna.
A pair of large eggplant.
4 ripe tomatoes.
Half a can of olives.
150 grams of cheese.
4 tablespoons butter.
3 cups of milk.
Salt, spices and dried herbs.

Cooking technology

Washed and diced eggplants are fried in vegetable oil. After a few minutes, crushed tomatoes (without skin), salt and spices are added to them. All this is prepared until complete evaporation of moisture.

In a separate saucepan, melt the butter, combine it with flour and mix. After a minute, milk is poured in there, seasoned with dried herbs and boiled to the desired density.

Sheets of lasagna are placed in heat-resistant form and covered with vegetables. All this is poured third available sauce and repeat the procedure twice. The penultimate layer is sprinkled with half of grated cheese and decorated with olives. Spread the sheets of lasagna on top and cover them with the remnants of the sauce. All this is once again sprinkled with grated cheese and cleaned in a hot oven for half an hour.

Variant with pumpkin

The following technology makes a very fragrant and delicious vegetarian lasagna. The recipe for home cooking is incredible simplicity. It is also important that it does not provide for the use of expensive or scarce components. So that your relatives could try such lasagna, buy everything you need in advance. In your kitchen should be:

A pound of ripe tomatoes.
125 grams of mozzarella.
250 milliliters of milk.
50 grams of parmesan and butter.
A small butternut pumpkin.
250 grams of whipped cream.
3 tablespoons of olive oil.
A pair of bulbs.
40 grams of flour.

Cooking method

Peeled and chopped pumpkin is poured with salted water, brought to a boil and removed from the hotplate. In hot vegetable oil, chop the onion, fry the chopped tomatoes (without skin) and stew for a few minutes.

In a skillet combine melted butter and flour. Everything is well stirred and fried. After a couple of minutes, whipped cream and cow's milk are injected there. The future sauce is boiled down to the required consistency, salted, seasoned with spices and removed from the heat.

The lasagna sheets are dipped in boiling water for a couple of minutes and then immediately dipped into a container of ice water. When they cool, they are dried on a towel and spread in a heat-resistant form, alternating with vegetables and sauce. Put slices of pumpkin, parmesan and mozzarella on top. Bake lasagna at a standard hundred eighty degrees for at least forty minutes.

Lazy vegetarian lasagna it differs in that its preparation does not take much time, and it is not necessary at home to prepare sheets for it. But in the end you get quite tasty, fragrant, juicy, bright and also a healthy dish that can be served on the holiday table. And believe me, even the notorious meat eaters will appreciate it.

Ingredients for cooking lazy vegetarian lasagna:

8 pieces of lasagna
Parmesan cheese 100 gr.

For filling:

Squash 250 gr.
Eggplant 250 gr.
Tomatoes (red) 350 gr.
Pepper sweet (yellow) 1 PC.
Leek - 1 pc.
Salt to taste
Ground black pepper taste
Olive oil to taste

For the sauce:

Milk (3.5%) 0.5 liters
Butter 50 gr.
Wheat flour 40 gr.
Salt to taste
Ground black pepper taste

Not suitable products? Choose a similar recipe from the others!

Inventory:

Baking dish, Frying pan, Pan, Cutting board, Kitchen knife, Table spoon, Foil, Portion plates

Cooking lazy vegetarian lasagna:

Step 1: Prepare the ingredients.

First of all, rinse all vegetables with cold running water. Leek divided into two parts: white and leaves. So the white part is cut into not very thin rings. Sweet peppers are cleaned of seeds, and eggplant peeled. Then we cut all the vegetables into cubes (approximately 2x2 cm).

Step 2: Cooking the vegetable stuffing.

Put on a medium heat to heat the pan, pour the olive oil and first lay out the frying eggplant. 1.5 minutes later mix and add squash to the pan. Fry about 2 minutesWhile stirring occasionally, add tomatoes, leeks and peppers. Stir and still simmer about 5 minutesstirring (and without a cap!).
As a result, vegetables should be soft, but at the same time preserving their integrity and not becoming a mess. At the end, salt-pepper to taste and remove the pan from the heat.

Step 3: Cook the sauce.

Cook we will bechamel sauce. To do this, we shift the butter in a small saucepan and send it to drown on medium heat.
Then add, stirring, wheat flour, and continue to cook, still stirring, until the mass boils.
Then pour the milk into the pan, and, stirring, bring the mass to a boil. After which we reduce the fire and still cook within 1-2 minutes.

Step 4: Cooking lazy vegetarian lasagna.

We set to warm up the oven to the temperature 180 degrees.
Now we proceed to the most interesting. We take the form in which we will prepare our dish, and spread the first layer of lasagna with the first layer. Pour the sauce evenly on top of it, and then lay out a layer of vegetables (already slightly cooled).
Cover with still one sheet of lasagna, and repeat the layers until the entire form is filled. The last layer should be bechamel sauce, which we sprinkle with grated (fine grater) cheese. Top cover form with foil and send to be baked in the oven 35-40 minutes. Wherein minutes in 10 before the end of cooking, remove the foil so that the cheese turns into a ruddy crust.

Step 5: Serve lazy vegetarian lasagna.

Ready lasagna get out of the oven and give it to her 10 minutes stand. Then cut it into portions and serve on the table. Enjoy your meal!

Before directly collecting the layers, check on the lasagna packaging whether it is necessary to cook the sheets.

In the assorted vegetables, you can add a little canned corn.

If you want to make a hot lasagna, add a little chopped chili or garlic to the filling.

Grease the form for baking better with a piece of butter, or even cover it with parchment paper. This is to ensure that lasagna does not exactly burn.

Semisweet white wine is ideal as an aperitif to this dish.

Such world-famous Italian dishes like lasagna can be very different, as well as our borsch, for example: meat, with seafood, fish, vegetables, mushrooms. Today we will talk about the best recipes for vegetarian lasagna.

Today, the notion of “vegetarian” is considered by many to be extensible, and not without reason, because someone, calling food vegetarian, means that there is no meat in them, and someone seeks to completely refuse animal food and does not even recognize the dough, for the preparation of which was used chicken egg. Of course, the second approach is closer to the truth, but this does not exclude the need for the first to exist in nature, since for some people it’s easy to give up meat and not at all easy - from milk, eggs, butter, cheese and other similar animal products.

Why such a verbose insight into the concept of vegetarianism? In addition, in the case of lasagne, this twofold understanding of vegetarianism is particularly relevant. In its preparation, dough is used, without which it is absolutely impossible to imagine this dish and which is often cooked with an egg, and cheese - without it, lasagna would not be lasagne either. Often in the composition of lasagna is present and, prepared from milk and butter. At the same time, such lasagna with cheese, with Béchamel and on egg dough is also often called vegetarian. There are really vegetarian recipes for this dish, in which animal products are completely excluded - in general, there are different options, and everyone has the right to choose the one that suits their taste.

We will tell about those and about those - about "absolutely" and "not quite" vegetarian. In any case, they will appeal to anyone who prefers light but very tasty food.

A recipe for making vegetarian lasagna on an egg-free dough

It will take: for the dough - 1 cup of flour 250 ml, 80 ml of water, 1 pinch of salt, stuffing - 300g of hard cheese, 200g of Adygei cheese, 150ml of water, 2 tomatoes and bell peppers, 1 carrot, ½ can of olives / 1.5 grams .l. tomato paste, 2 tsp. a mixture of dried herbs and sugar, 1 tsp. salt, ½ tsp ground pepper, coriander and turmeric, bechamel sauce.

How to cook vegetarian lasagna on the test without eggs. Stir the flour with water and salt, knead the elastic dense dough, cover it and set aside. From 650ml of milk, flour and butter to prepare the sauce Béchamel. Grate the carrots, chop the sweet pepper into small cubes, fry the spices in a frying pan with a little vegetable oil, then put the carrots, add pepper after 2min, add 150 ml of hot water after another, season with sugar and salt, simmer until soft vegetables. Season the zazharka at the end with a mixture of herbs, pepper, mix. Roll the sixth part of the dough into a ball, then roll it into a 1mm thick cake, sprinkle with flour. Take a deep round shape, brush with bechamel, lay out the first layer of dough, a third of the filling, pour over the sauce, sprinkle with a quarter of grated hard cheese, put the next layer of dough on top, also roll it, smear with sauce, sprinkle with olives rings, grated Adygei cheese, cover with the next layer of dough , repeat the first filling, cover with the next layer, smear it with sauce and cover with tomato circles, sprinkle with Adygei cheese. Then lay out the next layer of dough and cover it with the first filling, cover with the last layer of dough, brush with sauce, sprinkle with hard grated cheese. Cover the lasagna with foil and bake for 45 minutes in an oven heated to 180 degrees, then remove the foil and another 10 minutes to brown the dish in the oven.

Today, the task of cooking lasagna greatly simplifies the fact that the sheets of dough for this dish can be bought off-the-shelf in almost any supermarket. But often these sheets are made from dough using eggs. Therefore, to use them or not - again, the personal choice of each. For the following, you can use both ready-made dough sheets and prepare them in the manner indicated in the previous recipe - in this case, the next option of lasagna will be really vegetarian or, in other words, lean.

On sale today you can see sheets for lasagna from different manufacturers, some of them are made only from flour and water without using eggs, so that, having such sheets on hand, you will not have to prepare the dough yourself.

Recipe for a vegetarian (lean) lasagna with eggplant

It will take: 300g lasagna leaves, 100-150g zucchini, 30-40ml vegetable oil of any taste (sunflower / olive / nut, etc.), 2 large bell peppers, 1 eggplant, 1 potato, medium carrot and a large onion, 2 cloves of garlic, pepper, salt, nuts for sprinkling any (peanuts / cedar / walnut, etc.).

How to cook vegetarian lasagna with eggplant. Chop the garlic, rub the carrot, chop the onion, sweet pepper and zucchini in thin strips, potato and eggplant - in circles, chop the tomatoes in a blender. Lightly fry the garlic in a pan in the pan, add the onion, then the pepper, grated tomatoes, pepper and salt, simmer for 10 minutes. Collect the lasagna, putting in the form of sheets of dough, vegetables, and spreading all the layers of cooked tomato sauce. The last dough sheet should be greased with sauce, put the lasagna in the oven heated to 200 degrees and bake for half an hour, sprinkle with medium chopped nuts.

You can smear such lasagna with vegetarian mayonnaise on top or lay out plastics of vegan cheese and melt.

Often, vegetarian means simply vegetable lasagna - i.e. cooked without meat and meat products. An illustrative illustration of this is the following recipe.

Recipe of cooking vegetable (vegetarian) lasagna with beans and pumpkin

It will take: 300-400g of green beans, 300 ml of cream, 150g of cheese and pumpkin each, 8 sheets for lasagna, 2 bell peppers, 1 carrot, butter / sunflower oil, turmeric, cardamom, curry, black pepper, salt.

How to cook vegetable lasagna with beans. On a coarse grater, rub the carrots, fry in butter along with the spices, put the sweet peppers sliced into strips, stew, put the frozen green beans, then the thinly sliced pumpkin, mix and simmer until half cooked vegetables, adding water if necessary. Grease a baking sheet, lay a layer of lasagna sheets, cover with vegetable filling, lay out a layer of sheets, vegetables again, etc., until they run out. Do not cover the last layer of lasagna sheets with cream, cover the lasagna with cream, cover with foil and bake in the oven preheated to 200 degrees for half an hour, then sprinkle with grated cheese and hold in the oven a little more until it is melted and browned.

To prepare real vegetarian lasagna without using any animal products, instead of Bechamel sauce, you can take a tomato, as in the second recipe, make dough without eggs, using the option of the test suggested in the first recipe. But the vegetable filling can be very diverse - with potatoes, carrots, onions, zucchini, tomatoes, eggplant, mushrooms, etc. Combine the products for the filling of lasagna to your taste, and then the result will always come to your taste. As they say - there is always a way out, so everyone can enjoy real vegan dishes if they wish, and for this you don’t even have to look for special vegetarian foods.

For us in Russia, where vegetarianism has not yet taken root, the proposed recipes will be relevant for those who observe the fast and do not eat animal products from time to time. Try, cook something new, eat such light dishes as vegetable and be healthy!

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