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Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. 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 recipe, we must first prepare a few ingredients. 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. Make ready 6 Aubergine (small)
2. Take 2 Zucchini
3. Get 4 clove Garlic
4. Make ready 1 to 2 teaspoons Dried thyme
5. Prepare 1 pinch Sliced red chilli
6. Take 6 tbsp Olive oil
7. Prepare 2 Whole tomato tins (400 g)
8. Make ready 50 to 100 ml Balsamic vinegar
9. Prepare 1 tbsp Consomme powder
10. Take 1 to 2 teaspoons Dried basil leaves
11. Make ready 1 Salt and pepper
12. Get 1 Easy melting cheese
13. Prepare 1 Grated Parmesan cheese (or other grated cheese)
14. Prepare 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 it up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!