welcoming, hope you’re having an incredible day today. Now, we’re going to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, 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.
To get started with this recipe, we have to first 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:
- Get Aubergine (small)
- Make ready Zucchini
- Prepare Garlic
- Make ready to 2 teaspoons Dried thyme
- Make ready Sliced red chilli
- Make ready Olive oil
- Make ready Whole tomato tins (400 g)
- Take to 100 ml Balsamic vinegar
- Prepare Consomme powder
- Get to 2 teaspoons Dried basil leaves
- Get Salt and pepper
- Prepare Easy melting cheese
- Take Grated Parmesan cheese (or other grated cheese)
- Prepare to 8 Fresh lasagna sheets
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.
So that is going to wrap it up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
