Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vegetarian lasagna with aubergine and zucchini. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really 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 current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook vegetarian lasagna with aubergine and zucchini using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
- Prepare 6 Aubergine (small)
- Get 2 Zucchini
- Take 4 clove Garlic
- Make ready 1 to 2 teaspoons Dried thyme
- Make ready 1 pinch Sliced red chilli
- Prepare 6 tbsp Olive oil
- Prepare 2 Whole tomato tins (400 g)
- Take 50 to 100 ml Balsamic vinegar
- Prepare 1 tbsp Consomme powder
- Take 1 to 2 teaspoons Dried basil leaves
- Take 1 Salt and pepper
- Prepare 1 Easy melting cheese
- Make ready 1 Grated Parmesan cheese (or other grated cheese)
- Take 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.
Steps 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’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
