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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegetarian lasagna with aubergine and zucchini. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my entire life.

(Video in English with English subtitles) Welcome to Guillaume's Cuisine. I'd like to share with you some very easy recipes. Try using roasted zucchini and Japanese eggplant to replace the noodles in this vegetable-loaded and gluten-free recipe for vegetarian zucchini and eggplant lasagna.

To get started with this particular 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:
  1. Get 6 Aubergine (small)
  2. Get 2 Zucchini
  3. Take 4 clove Garlic
  4. Make ready 1 to 2 teaspoons Dried thyme
  5. Take 1 pinch Sliced red chilli
  6. Prepare 6 tbsp Olive oil
  7. Take 2 Whole tomato tins (400 g)
  8. Get 50 to 100 ml Balsamic vinegar
  9. Make ready 1 tbsp Consomme powder
  10. Get 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. Prepare 6 to 8 Fresh lasagna sheets

Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella. This recipe has been triple-tested and nutritionally analysed. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

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.

This collection of vegetarian and vegan lasagnas will help you find the perfect dish for a dinner with family and friends to which some guest might be vegetarians or vegans. You'll find dishes that use cheese and dairy, and others that don't. These dishes will convince you that you don't need meat for. To freeze zucchini lasagna you have two options: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for. This aubergine lasagne from Delish.com is cheesy and completely meat free.

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