Easiest Way to Make Yummy Vegetarian Lasagna with Aubergine and Zucchini

Vegetarian Lasagna with Aubergine and Zucchini. 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. If you're wondering what kinds of vegetables to put in a vegetable lasagna, I started by looking at vegetables with shapes that mimic the shape of lasagna noodles. With a pile of eggplant, summer squash, zucchini, tomatoes, and basil in my vegetable bowl, I decided to pack them all together into a lasagna.

We're heading into a new school year and so you might be stocking up on the make-ahead recipes and getting your meal prep routine down to a science. I don't know about you but I have to plan in advance. Eggplant & Zucchini Lasagna Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. You can cook Vegetarian Lasagna with Aubergine and Zucchini using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Vegetarian Lasagna with Aubergine and Zucchini

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

This premium vegetarian recipe is tasty, cheesy and sure to please vegetarians and omnivores alike. Grab a fork and dig in. In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and. Put a ladle full of sauce on the bottom of the pan and smooth out.

Vegetarian Lasagna with Aubergine and Zucchini step by step

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..

Place a layer of eggplant, followed by a layer of zucchini. This vegetarian zucchini lasagna with no noodles has a blend of three cheeses is so delicious it will become a family favourite. The cheese layer is a blend of ricotta, cream cheese and mozzarella. Add a low carb marinara sauce and every bite is a delicious blend of vegetable and cheese. Eggplant Zucchini And Spinach Lasagna Recipes Easy Vegetarian Lasagna Casserole April J.

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