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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Vegetarian Lasagna with Aubergine and Zucchini is something which I have loved my entire life.

Eggplant & Zucchini Lasagna Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. This premium vegetarian recipe is tasty, cheesy and sure to please vegetarians and omnivores alike. Grab a fork and dig in.

To get started with this recipe, we have to prepare a few components. You can have 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 Aubergine (small)
  2. Take Zucchini
  3. Prepare Garlic
  4. Make ready to 2 teaspoons Dried thyme
  5. Prepare Sliced red chilli
  6. Get Olive oil
  7. Get Whole tomato tins (400 g)
  8. Make ready to 100 ml Balsamic vinegar
  9. Prepare Consomme powder
  10. Take to 2 teaspoons Dried basil leaves
  11. Make ready Salt and pepper
  12. Get Easy melting cheese
  13. Prepare Grated Parmesan cheese (or other grated cheese)
  14. Get to 8 Fresh lasagna sheets

Add a low carb marinara sauce and every bite is a delicious blend of vegetable and cheese. Did you take a peek at Ina Garten's Roasted Vegetable Lasagna (which uses goat cheese!!) Using homemade instead of storebought sauce, it's pretty close to perfection - even for the zucchini and eggplant haters out there. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in… Place the zucchini and red pepper on the second pan.

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.

Combine the oil and garlic; brush over both sides of vegetables. Add a layer of roasted zucchini to cover the tomato sauce. Add the ricotta and parmesan cheese mixture and. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas.

So that’s going to wrap it up for this special food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!