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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegetarian lasagna with aubergine and zucchini. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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

To begin with this particular 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. Get 6 Aubergine (small)
  2. Get 2 Zucchini
  3. Take 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. Prepare 2 Whole tomato tins (400 g)
  8. Prepare 50 to 100 ml Balsamic vinegar
  9. Make ready 1 tbsp Consomme powder
  10. Prepare 1 to 2 teaspoons Dried basil leaves
  11. Prepare 1 Salt and pepper
  12. Prepare 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 for this special food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!