Recipe of Quick Vegetarian Lasagna with Aubergine and Zucchini

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegetarian lasagna with aubergine and zucchini. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Vegetarian Lasagna with Aubergine and Zucchini is something that I have loved my whole life. They are nice and they look fantastic.

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

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.

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 for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!