Vegetarian Lasagna with Aubergine and Zucchini

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my entire life. They are fine and they look fantastic.

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To begin with this particular recipe, we have to prepare a few components. You can have vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you can achieve it.

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

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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.

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. 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.

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