Step-by-Step Guide to Make Speedy Vegetarian Lasagna with Aubergine and Zucchini

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. One of my favorites food recipes. For mine, 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 well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular 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 cook that.

The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:

1. Take 6 Aubergine (small)
2. Get 2 Zucchini
3. Make ready 4 clove Garlic
4. Make ready 1 to 2 teaspoons Dried thyme
5. Make ready 1 pinch Sliced red chilli
6. Get 6 tbsp Olive oil
7. Get 2 Whole tomato tins (400 g)
8. Take 50 to 100 ml Balsamic vinegar
9. Take 1 tbsp Consomme powder
10. Prepare 1 to 2 teaspoons Dried basil leaves
11. Make ready 1 Salt and pepper
12. Prepare 1 Easy melting cheese
13. Get 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 is going to wrap this up with this exceptional 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 is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!