Vegetarian Lasagna with Aubergine and Zucchini

• 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.

aubergine, zucchini, clove garlic, thyme, red chilli, olive oil, tomato tins, vinegar, basil, salt, melting cheese, parmesan cheese, lasagna sheets

Taken from cookpad.com/us/recipes/172207-vegetarian-lasagna-with-aubergine-and-zucchini (may not work)