Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegetarian Lasagna with Aubergine and Zucchini is something which I have loved my entire life. They’re fine and they look wonderful.
(Video in English with English subtitles) Welcome to Guillaume's Cuisine. I'd like to share with you some very easy recipes. This tutorial is a helpful time-saver that will enable you to get good at italian food, pasta recipes, oven bake recipes, main dish recipes, cheap recipes.
To begin with this recipe, we must first prepare a few components. You can cook vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
- Take 6 Aubergine (small)
- Make ready 2 Zucchini
- Prepare 4 clove Garlic
- Take 1 to 2 teaspoons Dried thyme
- Make ready 1 pinch Sliced red chilli
- Take 6 tbsp Olive oil
- Get 2 Whole tomato tins (400 g)
- Take 50 to 100 ml Balsamic vinegar
- Take 1 tbsp Consomme powder
- Make ready 1 to 2 teaspoons Dried basil leaves
- Get 1 Salt and pepper
- Prepare 1 Easy melting cheese
- Prepare 1 Grated Parmesan cheese (or other grated cheese)
- Get 6 to 8 Fresh lasagna sheets
This recipe has been triple-tested and nutritionally analysed. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta. To freeze zucchini lasagna you have two options: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for.
Steps to make Vegetarian Lasagna with Aubergine and Zucchini:
- Preparation Pre-heat the oven to 200°C. Slice the zucchini. Thinly slice the garlic.
- Preparation Slice the aubergine. Steam or blanch them.
- Heat the olive oil in a frying pan and add the garlic, thyme and red chilli. Fry until fragrant.
- Add the zucchini and fry until golden brown.
- After the zucchini are tender, add the aubergine, tinned tomatoes, balsamic vinegar, dried basil and consomme powder. Crush the tomatoes while cooking.
- Cook for 10 to 12 minutes until the sauce thickens. Season with salt and pepper.
- Transfer some of the sauce onto the base of a heat-proof dish.
- Arrange easy melting cheese and parmesan.
- Place several lasagna sheets on top. Repeat Steps 7, 8, and 9 several times.
- Finish with easy melting cheese and Parmesan and sprinkle with shredded basil leaves (optional).
- Bake in the oven for 25 to 30 minutes. Cover with aluminum foil to prevent browning.
- It is great to share.
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! Start by cutting the zucchini ribbons which replace the noodles in this dish. You will need a mandolin (affiliate link) fitted with adjustable thickness. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. The lasagna recipe is from Appetite for Reduction but I swapped out the regular noodles for eggplant and zucchini noodles.
So that is going to wrap it up for this special food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
