Simple Way to Make Super Quick Homemade Vegetarian Lasagna with Aubergine and Zucchini

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. 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 particular recipe, we must first prepare a few ingredients. You can cook 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:

1. Get Aubergine (small)
2. Prepare Zucchini
3. Make ready Garlic
4. Get to 2 teaspoons Dried thyme
5. Take Sliced red chilli
6. Get Olive oil
7. Get Whole tomato tins (400 g)
8. Get to 100 ml Balsamic vinegar
9. Take Consomme powder
10. Get to 2 teaspoons Dried basil leaves
11. Get Salt and pepper
12. Get Easy melting cheese
13. Make ready Grated Parmesan cheese (or other grated cheese)
14. Make ready to 8 Fresh lasagna sheets

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.

So that’s going to wrap this up with this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!