Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, eggplant lasagne (vegetarian/vegan/low carb). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must first prepare a few components. You can have eggplant lasagne (vegetarian/vegan/low carb) using 22 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Lasagne (Vegetarian/Vegan/Low Carb):
- Make ready Produce
- Prepare 1 Large Eggplant (sliced lengthways)
- Make ready 2 Zucchinis (sliced lengthways)
- Make ready 60 gms Baby Spinach
- Get 400 gms Button Mushrooms (processed)
- Prepare 1/2 Medium Onion (finely chopped - for mushroom seasoning)
- Take 1 Garlic Clove (crushed - for mushroom seasoning)
- Prepare 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- Take 10 gms Fresh Basil Leaves
- Make ready Spices
- Get 1-2 tsp Salt (for seasoning grilled vegetables)
- Get 1 tsp Salt (for mushroom seasoning)
- Take 1-2 tsp Pepper (for seasoning grilled vegetables)
- Get 1 tsp Pepper (for mushroom seasoning)
- Make ready 1-2 tsp Paprika (for seasoning grilled vegetables)
- Prepare 1 tsp Paprika (for mushroom seasoning)
- Take 1 tbs Dried Oregano (for mushroom seasoning)
- Prepare 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Take Other
- Prepare 600 mls tomato passata
- Make ready 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
- Make ready 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.
Steps 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!
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