Hello, I am Joana. Today, we’re going to make vegetarian lasagna with aubergine and zucchini recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegetarian Lasagna with Aubergine and Zucchini Recipe
Vegetarian Lasagna with Aubergine and Zucchini is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my entire life. They’re fine and they look fantastic.
To bewith this recipe, we have to 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:
- Prepare 6 Aubergine (small)
- Take 2 Zucchini
- Take 4 clove Garlic
- Prepare 1 to 2 teaspoons Dried thyme
- Prepare 1 pinch Sliced red chilli
- Prepare 6 tbsp Olive oil
- Make ready 2 Whole tomato tins (400 g)
- Take 50 to 100 ml Balsamic vinegar
- Make ready 1 tbsp Consomme powder
- Make ready 1 to 2 teaspoons Dried basil leaves
- Take 1 Salt and pepper
- Prepare 1 Easy melting cheese
- Make ready 1 Grated Parmesan cheese (or other grated cheese)
- Take 6 to 8 Fresh lasagna sheets
Instructions 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 for this exceptional dish vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
