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

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Vegetarian Lasagna with Aubergine and Zucchini is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must 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. Take Aubergine (small)
  2. Make ready Zucchini
  3. Prepare Garlic
  4. Take to 2 teaspoons Dried thyme
  5. Get Sliced red chilli
  6. Get Olive oil
  7. Take Whole tomato tins (400 g)
  8. Prepare to 100 ml Balsamic vinegar
  9. Make ready Consomme powder
  10. Prepare to 2 teaspoons Dried basil leaves
  11. Take Salt and pepper
  12. Take Easy melting cheese
  13. Make ready Grated Parmesan cheese (or other grated cheese)
  14. Prepare 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 is going to wrap this up with this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!