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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vegetarian lasagna with aubergine and zucchini. One of my favorites food recipes. For mine, 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 popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Vegetarian Lasagna with Aubergine and Zucchini is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must 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. Take 2 Zucchini
  3. Get 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. Make ready 2 Whole tomato tins (400 g)
  8. Take 50 to 100 ml Balsamic vinegar
  9. Prepare 1 tbsp Consomme powder
  10. Prepare 1 to 2 teaspoons Dried basil leaves
  11. Prepare 1 Salt and pepper
  12. Get 1 Easy melting cheese
  13. Make ready 1 Grated Parmesan cheese (or other grated cheese)
  14. Make ready 6 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 special food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!