Hello everybody, it’s Brad, 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 am going to make it a bit unique. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Vegetarian Lasagna with Aubergine and Zucchini is something that I have loved my whole life. They’re fine and they look fantastic.

To begin 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 that.

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

1. Take Aubergine (small)
2. Get Zucchini
3. Prepare Garlic
4. Prepare to 2 teaspoons Dried thyme
5. Prepare Sliced red chilli
6. Make ready Olive oil
7. Make ready Whole tomato tins (400 g)
8. Get to 100 ml Balsamic vinegar
9. Take Consomme powder
10. Prepare to 2 teaspoons Dried basil leaves
11. Take Salt and pepper
12. Prepare Easy melting cheese
13. Prepare Grated Parmesan cheese (or other grated cheese)
14. Take 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 is going to wrap it up with this special food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!