Vegetarian Lasagna with Aubergine and Zucchini
Vegetarian Lasagna with Aubergine and Zucchini

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
  1. Take 6 Aubergine (small)
  2. Get 2 Zucchini
  3. Make ready 4 clove Garlic
  4. Make ready 1 to 2 teaspoons Dried thyme
  5. Get 1 pinch Sliced red chilli
  6. Make ready 6 tbsp Olive oil
  7. Prepare 2 Whole tomato tins (400 g)
  8. Prepare 50 to 100 ml Balsamic vinegar
  9. Take 1 tbsp Consomme powder
  10. Take 1 to 2 teaspoons Dried basil leaves
  11. Get 1 Salt and pepper
  12. Get 1 Easy melting cheese
  13. Get 1 Grated Parmesan cheese (or other grated cheese)
  14. Prepare 6 to 8 Fresh lasagna sheets
Steps to make Vegetarian Lasagna with Aubergine and Zucchini:
  1. Preparation Pre-heat the oven to 200°C. Slice the zucchini. Thinly slice the garlic.
  2. Preparation Slice the aubergine. Steam or blanch them.
  3. Heat the olive oil in a frying pan and add the garlic, thyme and red chilli. Fry until fragrant.
  4. Add the zucchini and fry until golden brown.
  5. After the zucchini are tender, add the aubergine, tinned tomatoes, balsamic vinegar, dried basil and consomme powder. Crush the tomatoes while cooking.
  6. Cook for 10 to 12 minutes until the sauce thickens. Season with salt and pepper.
  7. Transfer some of the sauce onto the base of a heat-proof dish.
  8. Arrange easy melting cheese and parmesan.
  9. Place several lasagna sheets on top. Repeat Steps 7, 8, and 9 several times.
  10. Finish with easy melting cheese and Parmesan and sprinkle with shredded basil leaves (optional).
  11. Bake in the oven for 25 to 30 minutes. Cover with aluminum foil to prevent browning.
  12. It is great to share.

So that’s going to wrap it up with this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!