Recipe of Super Quick Homemade Vegetarian Lasagna with Aubergine and Zucchini

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. One of my favorites food recipes. For mine, 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 current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my whole life. They are fine and they look wonderful.

(Video in English with English subtitles) Welcome to Guillaume's Cuisine. I'd like to share with you some very easy recipes. This tutorial is a helpful time-saver that will enable you to get good at italian food, pasta recipes, oven bake recipes, main dish recipes, cheap 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 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. Take 6 Aubergine (small)
2. Make ready 2 Zucchini
3. Get 4 clove Garlic
4. Make ready 1 to 2 teaspoons Dried thyme
5. Get 1 pinch Sliced red chilli
6. Prepare 6 tbsp Olive oil
7. Prepare 2 Whole tomato tins (400 g)
8. Prepare 50 to 100 ml Balsamic vinegar
9. Prepare 1 tbsp Consomme powder
10. Take 1 to 2 teaspoons Dried basil leaves
11. Take 1 Salt and pepper
12. Make ready 1 Easy melting cheese
13. Make ready 1 Grated Parmesan cheese (or other grated cheese)
14. Prepare 6 to 8 Fresh lasagna sheets

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. Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna.

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.

Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family. Get Fresh Vegetable Lasagna with Spinach and Zucchini Recipe from Food Network. How to Cook Lasagna Spinach Zucchini Recipes Main Dish Vegetarian.

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