Vegetarian Lasagna with Aubergine and Zucchini

Vegetarian Lasagna with Aubergine and Zucchini

This is a vegetarian lasagna with an hint of red chilli and balsamic vinegar. It is a great dish for your diet.

Ingredients: 3 to 4 servings

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


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.

Story Behind this Recipe

I wanted to make a main course without meat and this is it. After I have dined out several times, I make this to settle my stomach.