Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin 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 that.

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

1. Take 6 Aubergine (small)
2. Prepare 2 Zucchini
3. Get 4 clove Garlic
4. Take 1 to 2 teaspoons Dried thyme
5. Make ready 1 pinch Sliced red chilli
6. Make ready 6 tbsp Olive oil
7. Get 2 Whole tomato tins (400 g)
8. Make ready 50 to 100 ml Balsamic vinegar
9. Take 1 tbsp Consomme powder
10. Prepare 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

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.

So that’s going to wrap this up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!