Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites. For mine, 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 recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Vegetarian Lasagna with Aubergine and Zucchini is something which I’ve loved my whole life.
(Video in English with English subtitles) Welcome to Guillaume's Cuisine. I'd like to share with you some very easy recipes. Try using roasted zucchini and Japanese eggplant to replace the noodles in this vegetable-loaded and gluten-free recipe for vegetarian zucchini and eggplant lasagna.
To get started with this recipe, we have to first prepare a few ingredients. You can have vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
- Prepare Aubergine (small)
- Prepare Zucchini
- Make ready Garlic
- Get to 2 teaspoons Dried thyme
- Prepare Sliced red chilli
- Make ready Olive oil
- Prepare Whole tomato tins (400 g)
- Prepare to 100 ml Balsamic vinegar
- Make ready Consomme powder
- Prepare to 2 teaspoons Dried basil leaves
- Get Salt and pepper
- Get Easy melting cheese
- Prepare Grated Parmesan cheese (or other grated cheese)
- Prepare to 8 Fresh lasagna sheets
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.
Instructions to make Vegetarian Lasagna with Aubergine and Zucchini:
- Preparation Pre-heat the oven to 200°C. Slice the zucchini. Thinly slice the garlic.
- Preparation Slice the aubergine. Steam or blanch them.
- Heat the olive oil in a frying pan and add the garlic, thyme and red chilli. Fry until fragrant.
- Add the zucchini and fry until golden brown.
- After the zucchini are tender, add the aubergine, tinned tomatoes, balsamic vinegar, dried basil and consomme powder. Crush the tomatoes while cooking.
- Cook for 10 to 12 minutes until the sauce thickens. Season with salt and pepper.
- Transfer some of the sauce onto the base of a heat-proof dish.
- Arrange easy melting cheese and parmesan.
- Place several lasagna sheets on top. Repeat Steps 7, 8, and 9 several times.
- Finish with easy melting cheese and Parmesan and sprinkle with shredded basil leaves (optional).
- Bake in the oven for 25 to 30 minutes. Cover with aluminum foil to prevent browning.
- It is great to share.
This collection of vegetarian and vegan lasagnas will help you find the perfect dish for a dinner with family and friends to which some guest might be vegetarians or vegans. You'll find dishes that use cheese and dairy, and others that don't. These dishes will convince you that you don't need meat for. To freeze zucchini lasagna you have two options: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for. This aubergine lasagne from Delish.com is cheesy and completely meat free.
So that’s going to wrap it up with this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I’m confident 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 on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
