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

Hello everybody, hope you are 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 food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. 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:
  1. Get 6 Aubergine (small)
  2. Make ready 2 Zucchini
  3. Prepare 4 clove Garlic
  4. Take 1 to 2 teaspoons Dried thyme
  5. Prepare 1 pinch Sliced red chilli
  6. Prepare 6 tbsp Olive oil
  7. Take 2 Whole tomato tins (400 g)
  8. Prepare 50 to 100 ml Balsamic vinegar
  9. Get 1 tbsp Consomme powder
  10. Prepare 1 to 2 teaspoons Dried basil leaves
  11. Make ready 1 Salt and pepper
  12. Take 1 Easy melting cheese
  13. Prepare 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 for this special food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!