Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my whole life.
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To begin 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:
- Prepare Aubergine (small)
- Make ready Zucchini
- Take Garlic
- Get to 2 teaspoons Dried thyme
- Prepare Sliced red chilli
- Get Olive oil
- Take Whole tomato tins (400 g)
- Get to 100 ml Balsamic vinegar
- Get Consomme powder
- Make ready to 2 teaspoons Dried basil leaves
- Get Salt and pepper
- Prepare Easy melting cheese
- Make ready Grated Parmesan cheese (or other grated cheese)
- 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.
Instructions 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.
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