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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 Healthy Eating Can Be An Easy Choice.
Healthy eating is today a lot more popular than in the past and rightfully so. There are a lot of health conditions associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. No matter where you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. In all likelihood, most people believe that it takes a great deal of work to eat healthily and that they will need to drastically alter their way of life. In reality, however, simply making a couple of modest changes can positively impact daily eating habits.
You can make similar changes with the oils that you use to cook your food. Olive oil is a monounsaturated fat which can help to lower bad cholesterol. Olive oil is also a rich source of Vitamin E which has many benefits and is also terrific for your skin. It could be that you already think that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, try buying organic produce that has not been sprayed with deadly chemical substances. If you can find a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients due to storage or not being picked at the right time.
To sum up, it is not difficult to start making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to vegetarian lasagna with aubergine and zucchini recipe. To make vegetarian lasagna with aubergine and zucchini you only need 14 ingredients and 12 steps. Here is how you do that.
The ingredients needed to make Vegetarian Lasagna with Aubergine and Zucchini:
- You need 6 Aubergine (small)
- Take 2 Zucchini
- Take 4 clove Garlic
- Use 1 to 2 teaspoons Dried thyme
- Prepare 1 pinch Sliced red chilli
- Get 6 tbsp Olive oil
- You need 2 Whole tomato tins (400 g)
- Provide 50 to 100 ml Balsamic vinegar
- Use 1 tbsp Consomme powder
- You need 1 to 2 teaspoons Dried basil leaves
- Get 1 Salt and pepper
- Get 1 Easy melting cheese
- Provide 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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