Recipe: Perfect Vegetarian Lasagna with Aubergine and Zucchini

Vegetarian Lasagna with Aubergine and Zucchini. We provide you only the best Vegetarian Lasagna with Aubergine and Zucchini recipe here. We also have wide variety of recipes to try. Before you jump to Vegetarian Lasagna with Aubergine and Zucchini recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Choose To Eat.

After I have dined out several times, I make this to settle my stomach. You can use dry lasagna sheets instead. Add onions, mushrooms, and any vegetables you like! You can have Vegetarian Lasagna with Aubergine and Zucchini using 14 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Vegetarian Lasagna with Aubergine and Zucchini

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

Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Top with remaining eggplant and zucchini, sauce and Parmesan. Remove foil and top with remaining mozzarella.

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..

It's easy to make lasagna using just the vegetables themselves, very thinly sliced, to create the layers. Making it vegan and cheese-free is also not a difficult feat to accomplish using tofu and nutritional yeast. Brush them generously with the olive oil on both sides, using all of the oil. An easy keto vegetarian lasagna made with zucchini noodles and a three cheese filling make a delicious and hearty dish with an irrestible creamy textures. This vegetarian zucchini lasagna with no noodles has a blend of three cheeses is so delicious it will become a family favourite.