Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegetarian lasagna with aubergine and zucchini. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something that I have loved my entire life.

(Video in English with English subtitles) Welcome to Guillaume's Cuisine. I'd like to share with you some very easy 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 get started with this recipe, we have to 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 that.

The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:

1. Get 6 Aubergine (small)
2. Make ready 2 Zucchini
3. Take 4 clove Garlic
4. Take 1 to 2 teaspoons Dried thyme
5. Prepare 1 pinch Sliced red chilli
6. Take 6 tbsp Olive oil
7. Make ready 2 Whole tomato tins (400 g)
8. Make ready 50 to 100 ml Balsamic vinegar
9. Get 1 tbsp Consomme powder
10. Make ready 1 to 2 teaspoons Dried basil leaves
11. Get 1 Salt and pepper
12. Prepare 1 Easy melting cheese
13. Take 1 Grated Parmesan cheese (or other grated cheese)
14. Get 6 to 8 Fresh lasagna sheets

Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! I'm not really a salad person… sometimes I think I'm the weirdest vegetarian EVER. I could just eat veg junk food all day. Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella.

Steps 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.

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. Repeat until you have three layers of pasta. To freeze zucchini lasagna you have two options: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for. The lasagna recipe is from Appetite for Reduction but I swapped out the regular noodles for eggplant and zucchini noodles.

So that’s going to wrap it up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!