Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
- Get 6 Aubergine (small)
- Take 2 Zucchini
- Prepare 4 clove Garlic
- Take 1 to 2 teaspoons Dried thyme
- Get 1 pinch Sliced red chilli
- Make ready 6 tbsp Olive oil
- Prepare 2 Whole tomato tins (400 g)
- Get 50 to 100 ml Balsamic vinegar
- Make ready 1 tbsp Consomme powder
- Prepare 1 to 2 teaspoons Dried basil leaves
- Prepare 1 Salt and pepper
- Take 1 Easy melting cheese
- Take 1 Grated Parmesan cheese (or other grated cheese)
- Get 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!
Steps 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 is going to wrap it up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
