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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. This time, I will make it a little 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 easy, it is quick, it tastes yummy. It is appreciated by millions every day. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
  1. Prepare 6 Aubergine (small)
  2. Prepare 2 Zucchini
  3. Make ready 4 clove Garlic
  4. Take 1 to 2 teaspoons Dried thyme
  5. Get 1 pinch Sliced red chilli
  6. Make ready 6 tbsp Olive oil
  7. Get 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. Take 1 Salt and pepper
  12. Get 1 Easy melting cheese
  13. Take 1 Grated Parmesan cheese (or other grated cheese)
  14. Make ready 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 this up for this special food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!