Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, eggplant lasagne (vegetarian/vegan/low carb). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Are you growing Eggplants & Zucchini? This Eggplant Zucchini Lasagna I created a few years This Eggplant Zucchini Lasagna I created a few years back that gives my intake on fresh from my Garden To the Fork. Vegetarian Lasagne: Courgette (Zucchini) and Aubergine (Eggplant) - Very Easy.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook eggplant lasagne (vegetarian/vegan/low carb) using 22 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Eggplant Lasagne (Vegetarian/Vegan/Low Carb):
- Make ready Produce
- Get 1 Large Eggplant (sliced lengthways)
- Make ready 2 Zucchinis (sliced lengthways)
- Make ready 60 gms Baby Spinach
- Get 400 gms Button Mushrooms (processed)
- Make ready 1/2 Medium Onion (finely chopped - for mushroom seasoning)
- Get 1 Garlic Clove (crushed - for mushroom seasoning)
- Take 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- Get 10 gms Fresh Basil Leaves
- Get Spices
- Prepare 1-2 tsp Salt (for seasoning grilled vegetables)
- Prepare 1 tsp Salt (for mushroom seasoning)
- Make ready 1-2 tsp Pepper (for seasoning grilled vegetables)
- Take 1 tsp Pepper (for mushroom seasoning)
- Make ready 1-2 tsp Paprika (for seasoning grilled vegetables)
- Take 1 tsp Paprika (for mushroom seasoning)
- Prepare 1 tbs Dried Oregano (for mushroom seasoning)
- Prepare 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Take Other
- Take 600 mls tomato passata
- Prepare 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
- Take 1 tbs Olive Oil
Satisfying, healthy eggplant lasagna with lentil marinara. Sometimes vegan/vegetarian lasagnas can be watery and mushy but this dish held its shape pretty. Vegetarian or not, you've got to try this one! Vegetarian or not, you've got to try this one!
Instructions to make Eggplant Lasagne (Vegetarian/Vegan/Low Carb):
- Pre heat oven to 180 degrees Celsius. Slice the Eggplant and Zucchini lengthways, sprinkle with salt, pepper, paprika and rub with olive oil. Repeat on the other side.
- I grilled the Eggplant and Zucchini over a charcoal BBQ however this step isn't necessary. You can assemble the lasagne using these vegetables uncooked.
- Prepare the other ingredients as per the ingredients list.
- In a large mixing bowl, combine the processed Mushrooms, onion, garlic, paprika, salt, pepper, dried oregano, mixed herbs & parsley. Mix thoroughly.
- You can now assemble your Lasagne.
- Layer the bottom of the tray with the Eggplant and continue layering with the zucchini, spinach, Mushroom mix and passata
- On the top layer, cover the passata, top with mozeralla, fresh basil & place in the oven to bake for approx 45mins
- Remove from oven and leave to sit for approx 10mins before serving.
I have even converted eggplant haters with this! Very forgiving too you can make ahead partially or completely and freeze or hold in fridge a day or until needed. This Vegan Eggplant Lasagna is free from Gluten, Dairy, and Grains, but not on flavor! Look no further - this Eggplant Lasagna checks all of those boxes, and then some! This Vegan Eggplant Lasagna has layers of Eggplant "noodles", a mind-blowing Vegan Ricotta Cheese, and hearty Lentil.
So that’s going to wrap it up for this exceptional food eggplant lasagne (vegetarian/vegan/low carb) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
