Recipe of Perfect Vegetarian Lasagna with Aubergine and Zucchini

Vegetarian Lasagna with Aubergine and Zucchini. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Fill Your Cart With Color today!

After I have dined out several times, I make this to settle my stomach. You can use dry lasagna sheets instead. Add onions, mushrooms, and any vegetables you like!

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 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 current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my entire life.

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To get started with this particular 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 cook it.

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

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

Try using zucchini and Japanese eggplant to replace the noodles in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna. This vegetarian zucchini lasagna with no noodles has a blend of three cheeses is so delicious it will become a family favourite. The cheese layer is a blend of ricotta, cream cheese and mozzarella. Add a low carb marinara sauce and every bite is a delicious blend of vegetable and cheese.

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..

Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Place the final lasagna noodles on top and spread with remaining crushed tomatoes and white sauce. Eggplant Zucchini Lasagna with tomatoes, creamy pesto ricotta, and fresh basil.

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