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Before you jump to Vegetarian Lasagna with Aubergine and Zucchini recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is now much more popular than it used to be and rightfully so. Poor diet is one factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. Although we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all likelihood, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can change their eating habits for the better by making a couple of modest changes.
These changes are possible with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. It is also a great source of Vitamin E which has a lot of benefits and is also good for your skin. If you presently are consuming lots of fresh fruits and vegetables, you may want to think about where you’re buying them and if it’s the best source. If you go for organic foods, you can avoid the problem of consuming crops that may have been sprayed with harmful pesticides. Finding a local supplier of fresh fruits and veggies will give you the choice of eating foods that still contain most of the nutrients which are usually lost when produce has been kept in storage before selling it.
To sum up, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit 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 12 steps. Here is how you achieve it.
The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
- You need 6 Aubergine (small)
- Get 2 Zucchini
- Use 4 clove Garlic
- Use 1 to 2 teaspoons Dried thyme
- You need 1 pinch Sliced red chilli
- Use 6 tbsp Olive oil
- Prepare 2 Whole tomato tins (400 g)
- Provide 50 to 100 ml Balsamic vinegar
- Use 1 tbsp Consomme powder
- Use 1 to 2 teaspoons Dried basil leaves
- Prepare 1 Salt and pepper
- You need 1 Easy melting cheese
- Prepare 1 Grated Parmesan cheese (or other grated cheese)
- You need 6 to 8 Fresh lasagna sheets
Steps to make Vegetarian Lasagna with Aubergine and Zucchini:
- 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.
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