Recipe of Ultimate Vegetarian Lasagna with Aubergine and Zucchini

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Vegetarian Lasagna with Aubergine and Zucchini. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Lasagna with Aubergine and Zucchini Recipe. (Video in English with English subtitles) Welcome to Guillaume's Cuisine. I'd like to share with you some very easy recipes.

You can have Vegetarian Lasagna with Aubergine and Zucchini using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Vegetarian Lasagna with Aubergine and Zucchini

1. It’s 6 of Aubergine (small).
2. You need 2 of Zucchini.
3. You need 4 clove of Garlic.
4. It’s 1 of to 2 teaspoons Dried thyme.
5. Take 1 pinch of Sliced red chilli.
6. You need 6 tbsp of Olive oil.
7. It’s 2 of Whole tomato tins (400 g).
8. Make ready 50 of to 100 ml Balsamic vinegar.
9. It’s 1 tbsp of Consomme powder.
10. You need 1 of to 2 teaspoons Dried basil leaves.
11. Take 1 of Salt and pepper.
12. You need 1 of Easy melting cheese.
13. Make ready 1 of Grated Parmesan cheese (or other grated cheese).
14. It’s 6 of to 8 Fresh lasagna sheets.

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.For our vegetarian friends (and everyone else looking to take a welcome break from meat), we compiled our favorite vegetarian lasagna recipes.

Vegetarian Lasagna with Aubergine and Zucchini instructions

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..

This is the vegetarian lasagne you've been searching for.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.If you're wondering what kinds of vegetables to put in a vegetable lasagna, I started by looking at vegetables with shapes that mimic.

Laura Wright of The First Mess filled her vegan lasagna recipe with carrots, zucchini, and cooked lentils.Pro Tip: Wright suggests switching things.Vegetarian lasagna from aubergine,tomatoes and cheese.Put oil and zucchini in large nonstick skillet.Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture.