Vegetarian Lasagna with Aubergine and Zucchini. 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. 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.

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. In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and. You can have 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

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

Put a ladle full of sauce on the bottom of the pan and smooth out. Place a layer of eggplant, followed by a layer of zucchini. Eggplant & Zucchini Lasagna Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. This premium vegetarian recipe is tasty, cheesy and sure to please vegetarians and omnivores alike.

Vegetarian Lasagna with Aubergine and Zucchini step by step

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..

Grab a fork and dig in. A delicious Vegetarian Greek style lasagna recipe with fresh veggies, tomato and bechamel sauce. Following the Mediterranean way of cooking, this version of lasagna is a lighter alternative to the classic 'overstuffed' ones. You'll be amazed to find out how delicious they can be without any meat at all! This vegetarian zucchini lasagna with no noodles has a blend of three cheeses is so delicious it will become a family favourite.