Hi, I’m Laura. Today, we’re going to make eggplant lasagne (vegetarian/vegan/low carb) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) Recipe
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
- Prepare Produce
- Make ready 1 Large Eggplant (sliced lengthways)
- Get 2 Zucchinis (sliced lengthways)
- Prepare 60 gms Baby Spinach
- Get 400 gms Button Mushrooms (processed)
- Take 1/2 Medium Onion (finely chopped - for mushroom seasoning)
- Get 1 Garlic Clove (crushed - for mushroom seasoning)
- Get 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- Make ready 10 gms Fresh Basil Leaves
- Prepare Spices
- Get 1-2 tsp Salt (for seasoning grilled vegetables)
- Prepare 1 tsp Salt (for mushroom seasoning)
- Take 1-2 tsp Pepper (for seasoning grilled vegetables)
- Take 1 tsp Pepper (for mushroom seasoning)
- Take 1-2 tsp Paprika (for seasoning grilled vegetables)
- Make ready 1 tsp Paprika (for mushroom seasoning)
- Get 1 tbs Dried Oregano (for mushroom seasoning)
- Prepare 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Make ready 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
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.
So that is going to wrap this up with this distinctive dish eggplant lasagne (vegetarian/vegan/low carb) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
