Hello, I am Clara. Today, we’re going to make eggplant lasagne (vegetarian/vegan/low carb) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really 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 popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have eggplant lasagne (vegetarian/vegan/low carb) using 22 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Lasagne (Vegetarian/Vegan/Low Carb):
- Take Produce
- Get 1 Large Eggplant (sliced lengthways)
- Get 2 Zucchinis (sliced lengthways)
- Make ready 60 gms Baby Spinach
- Make ready 400 gms Button Mushrooms (processed)
- Make ready 1/2 Medium Onion (finely chopped - for mushroom seasoning)
- Make ready 1 Garlic Clove (crushed - for mushroom seasoning)
- Get 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- Take 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)
- Get 1 tsp Pepper (for mushroom seasoning)
- Get 1-2 tsp Paprika (for seasoning grilled vegetables)
- Get 1 tsp Paprika (for mushroom seasoning)
- Make ready 1 tbs Dried Oregano (for mushroom seasoning)
- Take 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Prepare Other
- Get 600 mls tomato passata
- Take 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
- Prepare 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 it up for this distinctive dish eggplant lasagne (vegetarian/vegan/low carb) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
