Vegetarian Lasagna with Aubergine and Zucchini
Vegetarian Lasagna with Aubergine and Zucchini

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegetarian lasagna with aubergine and zucchini. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my whole life. They’re nice and they look fantastic.

Enjoy The Delicious Taste Of Our Stouffer's® Meatless Lasagna, With Freshly Made Pasta. Our Delicious Stouffer's® Frozen Meatless Lasagna Made With Plant Based Meat. Spread a thin layer of crushed tomatoes on the bottom of the baking dish.

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

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. Did you take a peek at Ina Garten's Roasted Vegetable Lasagna (which uses goat cheese!!) Using homemade instead of storebought sauce, it's pretty close to perfection - even for the zucchini and eggplant haters out there. Brush them generously with the olive oil on both sides, using all of the oil.

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.

Sprinkle with the oregano (I crush it in… Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Add a layer of roasted zucchini to cover the tomato sauce.

So that’s going to wrap it up with this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for reading. I am sure you will make this at home. There’s 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!