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

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

Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my entire life.

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

The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
  1. Get Aubergine (small)
  2. Prepare Zucchini
  3. Get Garlic
  4. Make ready to 2 teaspoons Dried thyme
  5. Prepare Sliced red chilli
  6. Prepare Olive oil
  7. Take Whole tomato tins (400 g)
  8. Make ready to 100 ml Balsamic vinegar
  9. Get Consomme powder
  10. Prepare to 2 teaspoons Dried basil leaves
  11. Prepare Salt and pepper
  12. Get Easy melting cheese
  13. Make ready Grated Parmesan cheese (or other grated cheese)
  14. Make ready to 8 Fresh lasagna sheets
Instructions 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 is going to wrap this up with this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!