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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Vegetarian Lasagna with Aubergine and Zucchini is something which I have loved my entire life.

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To begin with this particular 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:
  1. Take Aubergine (small)
  2. Take Zucchini
  3. Prepare Garlic
  4. Make ready to 2 teaspoons Dried thyme
  5. Get Sliced red chilli
  6. Get Olive oil
  7. Prepare 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. Take Salt and pepper
  12. Make ready Easy melting cheese
  13. Take Grated Parmesan cheese (or other grated cheese)
  14. Take 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:
  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.

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’s going to wrap this up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for your time. I’m 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 family, colleague and friends. Thanks again for reading. Go on get cooking!