Hey everyone, it’s Drew, welcome to my recipe site. 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 bit unique. This will be really delicious.

Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something which I have loved my whole life.

To get started with this recipe, we have to 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 it.

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

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

Instructions 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’s going to wrap it up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in 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!