Hey everyone, it is Louise, welcome to my 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 is gonna smell and look delicious.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something which I have 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 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 that.
The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
- Make ready 6 Aubergine (small)
- Take 2 Zucchini
- Get 4 clove Garlic
- Make ready 1 to 2 teaspoons Dried thyme
- Prepare 1 pinch Sliced red chilli
- Take 6 tbsp Olive oil
- Get 2 Whole tomato tins (400 g)
- Get 50 to 100 ml Balsamic vinegar
- Prepare 1 tbsp Consomme powder
- Get 1 to 2 teaspoons Dried basil leaves
- Make ready 1 Salt and pepper
- Take 1 Easy melting cheese
- Get 1 Grated Parmesan cheese (or other grated cheese)
- Get 6 to 8 Fresh lasagna sheets
Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! I'm not really a salad person… sometimes I think I'm the weirdest vegetarian EVER. I could just eat veg junk food all day. Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella.
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 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. To freeze zucchini lasagna you have two options: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for. The lasagna recipe is from Appetite for Reduction but I swapped out the regular noodles for eggplant and zucchini noodles.
So that is going to wrap it up with this special food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be 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. Thank you for reading. Go on get cooking!
