Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegetarian lasagna with aubergine and zucchini. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my whole life.
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To begin with this particular recipe, we must 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)
- Prepare 2 Zucchini
- Prepare 4 clove Garlic
- Take 1 to 2 teaspoons Dried thyme
- Take 1 pinch Sliced red chilli
- Get 6 tbsp Olive oil
- Make ready 2 Whole tomato tins (400 g)
- Get 50 to 100 ml Balsamic vinegar
- Get 1 tbsp Consomme powder
- Make ready 1 to 2 teaspoons Dried basil leaves
- Take 1 Salt and pepper
- Get 1 Easy melting cheese
- Prepare 1 Grated Parmesan cheese (or other grated cheese)
- Make ready 6 to 8 Fresh lasagna sheets
This recipe is a family favourite, packed with buttery "This wonderful aubergine lasagne keeps it simple with a few intensely delicious flavours - it has the same vibe as a Greek moussaka, but uses pasta. All the veggies make this recipe pretty healthy, and you can use whatever types of dairy you prefer–whole fat, low fat, it always seems to come out great. Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Roasted zucchini noodles and thick, meaty portobello mushrooms are the stars in this delicious, no noodle vegetarian zucchini lasagna!
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.
Low carb and gluten-free, you'll love how much this healthy meatless vegetable lasagna zucchini tastes like classic lasagna! There are some recipes that I make. 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.
So that’s going to wrap this up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very 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 bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
