Easiest Way to Prepare Tasty Vegetarian Lasagna with Aubergine and Zucchini

Vegetarian Lasagna with Aubergine and Zucchini. (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.

To freeze zucchini lasagna you have two options: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for. This aubergine lasagne from Delish.com is cheesy and completely meat free. Top last layer of aubergine with marinara sauce, mozzarella, and Parmesan. You can have Vegetarian Lasagna with Aubergine and Zucchini using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vegetarian Lasagna with Aubergine and Zucchini

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

Get Fresh Vegetable Lasagna with Spinach and Zucchini Recipe from Food Network. Categories: How to Cook Lasagna Spinach Zucchini Recipes Main Dish Vegetarian. Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! I'm not really a salad person… sometimes I think I'm the weirdest vegetarian EVER.

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..

I could just eat veg junk food all day. 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! There are some recipes that I make. 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.