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Alright, don’t linger, let’s task this vegetarian lasagna with aubergine and zucchini menu with 14 materials which are absolutely easy to obtain, and we have to process them at the very least through 12 actions. You should devote a while on this, so the resulting food could be perfect.

Ingredients Vegetarian Lasagna with Aubergine and Zucchini:

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

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.

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