Hello everybody, 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. For mine, I am going to 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. This tutorial is a helpful time-saver that will enable you to get good at italian food, pasta recipes, oven bake recipes, main dish recipes, cheap recipes.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Vegetarian Lasagna with Aubergine and Zucchini is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. 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:
- Get 6 Aubergine (small)
- Prepare 2 Zucchini
- Take 4 clove Garlic
- Get 1 to 2 teaspoons Dried thyme
- Prepare 1 pinch Sliced red chilli
- Make ready 6 tbsp Olive oil
- Prepare 2 Whole tomato tins (400 g)
- Take 50 to 100 ml Balsamic vinegar
- Take 1 tbsp Consomme powder
- Take 1 to 2 teaspoons Dried basil leaves
- Get 1 Salt and pepper
- Make ready 1 Easy melting cheese
- Take 1 Grated Parmesan cheese (or other grated cheese)
- Take 6 to 8 Fresh lasagna sheets
This recipe is a family favourite, packed with buttery "This wonderful aubergine lasagne keeps it simple with a few intensely delicious flavours - it has the same vibe as a Greek moussaka, but uses pasta. All the veggies make this recipe pretty healthy, and you can use whatever types of dairy you prefer–whole fat, low fat, it always seems to come out great. Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Roasted zucchini noodles and thick, meaty portobello mushrooms are the stars in this delicious, no noodle vegetarian zucchini lasagna!
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.
Low carb and gluten-free, you'll love how much this healthy meatless vegetable lasagna zucchini tastes like classic lasagna! There are some recipes that I make. 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.
So that’s going to wrap it up for this exceptional food vegetarian lasagna with aubergine and zucchini recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
