Recipe of Favorite Vegetarian Lasagna with Aubergine and Zucchini

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something which I have loved my whole life.

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

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. Get 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. Get 50 to 100 ml Balsamic vinegar
9. Take 1 tbsp Consomme powder
10. Get 1 to 2 teaspoons Dried basil leaves
11. Make ready 1 Salt and pepper
12. Take 1 Easy melting cheese
13. Make ready 1 Grated Parmesan cheese (or other grated cheese)
14. Prepare 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 with this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!