Steps to Make Favorite Vegetarian Lasagna with Aubergine and Zucchini

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Vegetarian Lasagna with Aubergine and Zucchini is something which I have loved my entire life.

To begin with this recipe, we must first 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. Prepare 6 Aubergine (small)
2. Prepare 2 Zucchini
3. Prepare 4 clove Garlic
4. Make ready 1 to 2 teaspoons Dried thyme
5. Get 1 pinch Sliced red chilli
6. Get 6 tbsp Olive oil
7. Prepare 2 Whole tomato tins (400 g)
8. Take 50 to 100 ml Balsamic vinegar
9. Prepare 1 tbsp Consomme powder
10. Make ready 1 to 2 teaspoons Dried basil leaves
11. Take 1 Salt and pepper
12. Take 1 Easy melting cheese
13. Take 1 Grated Parmesan cheese (or other grated cheese)
14. Take 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 it up for this special food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!