Good Idea to Serving Perfect Vegetarian Lasagna with Aubergine and Zucchini

Do you want to know ways to pass the week with healthful but satisfying meals that will cause you feel good? This healthy, simple but delicious Vegetarian Lasagna with Aubergine and Zucchini recipe is the answer.

We hope you got insight from reading it, now let's go back to vegetarian lasagna with aubergine and zucchini recipe. You can cook vegetarian lasagna with aubergine and zucchini using 14 ingredients and 0 steps. Here is how you cook it.

To cook an unforgettable Vegetarian Lasagna with Aubergine and Zucchini, here are the materials needed:

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

After readying the ingridients, next you are ready to cook your tasty Vegetarian Lasagna with Aubergine and Zucchini by following the procedures on this section:

Dry the casserole dish carefully and brush with olive oil. Spread a thin layer of crushed tomatoes on the bottom of the baking dish. This Mediterranean Vegetable Lasagna uses zucchini and eggplant instead of noodles for the layers, and can be gluten-free if you use gluten-free flour for the bechamel. It's also vegetarian as it stands, but if you're more of a meat-eater, feel free to add some browned, seasoned ground beef or lamb. Place the sliced squash onto cookie sheets and dust with salt and pepper.

Recipe : Vegetarian Lasagna with Aubergine and Zucchini

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