Simple Way to Make Quick Vegetarian Lasagna with Aubergine and Zucchini

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Vegetarian Lasagna with Aubergine and Zucchini is something which 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. Replace the noodles with zucchini and Japanese eggplant in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna. Oh do I love this vegetable loaded lasagna.

To get started with this particular recipe, we must first prepare a few components. 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:

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

If you're in the mood for nutritious vegan lasagna that's unique and presents beautifully at dinner parties, you're in luck. You don't have to sacrifice taste when choosing this plant-based zucchini lasagna recipe with a delicious homemade vegan ricotta cheese filling. Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella. This recipe has been triple-tested and nutritionally analysed.

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.

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. Repeat until you have three layers of pasta. Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta!

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