Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vegetarian lasagna with aubergine and zucchini. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
(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.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something that I have loved my whole life.
To begin with this particular 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:
- Take 6 Aubergine (small)
- Make ready 2 Zucchini
- Get 4 clove Garlic
- Prepare 1 to 2 teaspoons Dried thyme
- Prepare 1 pinch Sliced red chilli
- Take 6 tbsp Olive oil
- Prepare 2 Whole tomato tins (400 g)
- Prepare 50 to 100 ml Balsamic vinegar
- Take 1 tbsp Consomme powder
- Get 1 to 2 teaspoons Dried basil leaves
- Prepare 1 Salt and pepper
- Prepare 1 Easy melting cheese
- Prepare 1 Grated Parmesan cheese (or other grated cheese)
- Take 6 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 for this special food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember 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!
