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. 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.

Turkey Lasagna with Butternut Squash, Zucchini, and Spinach. This aubergine lasagne from Delish.com is cheesy and completely meat free. This is the vegetarian lasagne you've been searching for. 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. You need 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. You need 1 pinch of Sliced red chilli.
6. You need 6 tbsp of Olive oil.
7. You need 2 of Whole tomato tins (400 g).
8. You need 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. You need 1 of Salt and pepper.
12. It's 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.

Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella. This recipe has been triple-tested and nutritionally analysed. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Put oil and zucchini in large nonstick skillet.

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..

Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. To freeze zucchini lasagna you have two options: prepare lasagna as directed then cover with plastic wrap and foil and place in freezer for. Vegetarian lasagna from aubergine,tomatoes and cheese. Vegetarian lasagna Vegetarian zucchini and feta lasagna Vegetarian Lasagna Ready to eat vegetarian lasagna in rolls with mushrooms, paprika, olives, tomato sauce on a brown ceramic plate. Created by Seth Roth and Bryan Devlin.