Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Vegetarian Lasagna with Aubergine and Zucchini is something that I have loved my entire life. They are fine and they look wonderful.
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To get started with this recipe, we must prepare a few components. You can cook vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
- Prepare 6 Aubergine (small)
- Make ready 2 Zucchini
- Make ready 4 clove Garlic
- Prepare 1 to 2 teaspoons Dried thyme
- Prepare 1 pinch Sliced red chilli
- Prepare 6 tbsp Olive oil
- Take 2 Whole tomato tins (400 g)
- Get 50 to 100 ml Balsamic vinegar
- Get 1 tbsp Consomme powder
- Prepare 1 to 2 teaspoons Dried basil leaves
- Make ready 1 Salt and pepper
- Prepare 1 Easy melting cheese
- Take 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.
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