Hey everyone, I hope you are 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 bit unique. 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. Replace the noodles with zucchini and Japanese eggplant in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna. Oh do I love this vegetable loaded lasagna.
Vegetarian Lasagna with Aubergine and Zucchini is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Vegetarian Lasagna with Aubergine and Zucchini is something which I have loved my whole life.
To begin with this particular recipe, we must 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)
- Prepare 2 Zucchini
- Take 4 clove Garlic
- Get 1 to 2 teaspoons Dried thyme
- Make ready 1 pinch Sliced red chilli
- Get 6 tbsp Olive oil
- Prepare 2 Whole tomato tins (400 g)
- Take 50 to 100 ml Balsamic vinegar
- Get 1 tbsp Consomme powder
- Make ready 1 to 2 teaspoons Dried basil leaves
- Take 1 Salt and pepper
- Make ready 1 Easy melting cheese
- Get 1 Grated Parmesan cheese (or other grated cheese)
- Get 6 to 8 Fresh lasagna sheets
This aubergine lasagne from Delish.com is cheesy and completely meat free. This Eggplant Lasagna Is Cheesy Bliss. The lasagna recipe is from Appetite for Reduction but I swapped out the regular noodles for eggplant and zucchini noodles. I only used courgettes as I don't like aubergine and topped with mushrooms.
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.
The lasagna recipe is from Appetite for Reduction but I swapped out the regular noodles for eggplant and zucchini noodles. I only used courgettes as I don't like aubergine and topped with mushrooms. Really nice, I've being waiting to make this recipe. Roasted zucchini noodles and thick, meaty portobello mushrooms are the stars in this delicious, no noodle vegetarian zucchini lasagna! Low carb and gluten-free, you'll love how much this healthy meatless vegetable lasagna zucchini tastes like classic lasagna!
So that is going to wrap it up for this special food vegetarian lasagna with aubergine and zucchini recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be 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!
