Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, eggplant lasagne (vegetarian/vegan/low carb). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is something which I have loved my whole life. They are fine and they look wonderful.
This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. 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.
To begin with this recipe, we have to first prepare a few components. 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):
- Prepare Produce
- Take 1 Large Eggplant (sliced lengthways)
- Make ready 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)
- Prepare 1 Garlic Clove (crushed - for mushroom seasoning)
- Make ready 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- Take 10 gms Fresh Basil Leaves
- Take Spices
- Get 1-2 tsp Salt (for seasoning grilled vegetables)
- Get 1 tsp Salt (for mushroom seasoning)
- Make ready 1-2 tsp Pepper (for seasoning grilled vegetables)
- Prepare 1 tsp Pepper (for mushroom seasoning)
- Prepare 1-2 tsp Paprika (for seasoning grilled vegetables)
- Prepare 1 tsp Paprika (for mushroom seasoning)
- Make ready 1 tbs Dried Oregano (for mushroom seasoning)
- Take 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Make ready Other
- Make ready 600 mls tomato passata
- Get 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
- Take 1 tbs Olive Oil
This Vegan Eggplant Lasagna is free from Gluten, Dairy, and Grains, but not on flavor! A hearty, healthy, and cozy dinner option. Looking for a cozy, filling, and all-around satisfying plant-based Dinner option? Look no further - this Eggplant Lasagna checks.
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.
Satisfying, healthy eggplant lasagna with lentil marinara. Sometimes vegan/vegetarian lasagnas can be watery and mushy but this dish held its shape pretty well I've definitely missed lasagna a lot since going vegetarian so maybe this will ease my cravings a bit. 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. There's no tofu or ricotta cheese substitute to round it out, just the necessary ingredients of lasagna noodles.
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