Vegetarian Lasagna with Aubergine and Zucchini

Name: Vegetarian Lasagna with Aubergine and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Aubergine (small); 2 Zucchini; 4 clove Garlic; 1 to 2 teaspoons Dried thyme; 1 pinch Sliced red chilli; 6 tbsp Olive oil; 2 Whole tomato tins (400 g); 50 to 100 ml Balsamic vinegar; 1 tbsp Consomme powder; 1 to 2 teaspoons Dried basil leaves; 1 Salt and pepper; 1 Easy melting cheese; 1 Grated Parmesan cheese (or other grated cheese); 6 to 8 Fresh lasagna sheets

Servings: persons

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

1
Preparation Pre-heat the oven to 200C.
2
Slice the zucchini.
3
Thinly slice the garlic.
4
Preparation Slice the aubergine.
5
Steam or blanch them.
6
Heat the olive oil in a frying pan and add the garlic, thyme and red chilli.
7
Fry until fragrant.
8
Add the zucchini and fry until golden brown.
9
After the zucchini are tender, add the aubergine, tinned tomatoes, balsamic vinegar, dried basil and consomme powder.
10
Crush the tomatoes while cooking.
11
Cook for 10 to 12 minutes until the sauce thickens.
12
Season with salt and pepper.
13
Transfer some of the sauce onto the base of a heat-proof dish.
14
Arrange easy melting cheese and parmesan.
15
Place several lasagna sheets on top.
16
Repeat Steps 7, 8, and 9 several times.
17
Finish with easy melting cheese and Parmesan and sprinkle with shredded basil leaves (optional).
18
Bake in the oven for 25 to 30 minutes.
19
Cover with aluminum foil to prevent browning.
20
It is great to share.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 Aubergine (small), 2 Zucchini, 4 clove Garlic, 1 to 2 teaspoons Dried thyme, and more.

Yes, Vegetarian Lasagna with Aubergine and Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!