Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Take 6 Aubergine (small)
- Take 2 Zucchini
- Get 4 clove Garlic
- Make ready 1 to 2 teaspoons Dried thyme
- Get 1 pinch Sliced red chilli
- Prepare 6 tbsp Olive oil
- Make ready 2 Whole tomato tins (400 g)
- Get 50 to 100 ml Balsamic vinegar
- Take 1 tbsp Consomme powder
- Get 1 to 2 teaspoons Dried basil leaves
- Take 1 Salt and pepper
- Prepare 1 Easy melting cheese
- Prepare 1 Grated Parmesan cheese (or other grated cheese)
- Get 6 to 8 Fresh lasagna sheets
Steps 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.
So that is going to wrap this up with this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!