Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vegetarian lasagna with aubergine and zucchini. One of my favorites food recipes. This time, I will 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 foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:

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

Steps 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.

So that is going to wrap this up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!