Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, eggplant lasagne (vegetarian/vegan/low carb). One of my favorites food recipes. This time, I am going to make it a bit unique. 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 favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have 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):
- Take Produce
- Take 1 Large Eggplant (sliced lengthways)
- Make ready 2 Zucchinis (sliced lengthways)
- Make ready 60 gms Baby Spinach
- Prepare 400 gms Button Mushrooms (processed)
- Prepare 1/2 Medium Onion (finely chopped - for mushroom seasoning)
- Get 1 Garlic Clove (crushed - for mushroom seasoning)
- Prepare 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- Get 10 gms Fresh Basil Leaves
- Prepare Spices
- Make ready 1-2 tsp Salt (for seasoning grilled vegetables)
- Make ready 1 tsp Salt (for mushroom seasoning)
- Make ready 1-2 tsp Pepper (for seasoning grilled vegetables)
- Prepare 1 tsp Pepper (for mushroom seasoning)
- Get 1-2 tsp Paprika (for seasoning grilled vegetables)
- Prepare 1 tsp Paprika (for mushroom seasoning)
- Make ready 1 tbs Dried Oregano (for mushroom seasoning)
- Make ready 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Prepare Other
- Prepare 600 mls tomato passata
- Prepare 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
- Prepare 1 tbs Olive Oil
Looking for a cozy, filling, and all-around satisfying plant-based Dinner option? Look no further - this Eggplant Lasagna checks. Looking for the perfect vegan, low-fat eggplant lasagna recipe? This recipe is a classic lasagna made with eggplant and spinach, and very little else.
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.
There's no tofu or ricotta cheese substitute to round it out, just the necessary ingredients of lasagna noodles. Vegetarian or not, you've got to try this one! 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. Simply the best low-carb and keto vegetarian lasagna that can easily be transformed into a traditional meat lover's Italian dish!
So that’s going to wrap it up with this exceptional food eggplant lasagne (vegetarian/vegan/low carb) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
