Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to make a special dish, Eggplant Lasagne (Vegetarian/Vegan/Low Carb). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) Recipe. Then, place the eggplant slices in a single layer on a baking sheet and brush on both sides with oil. Add a layer of eggplant slices, covering the bottom of the dish completely.
You can have Eggplant Lasagne (Vegetarian/Vegan/Low Carb) using 22 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Eggplant Lasagne (Vegetarian/Vegan/Low Carb)
- You need of Produce.
- Prepare 1 of Large Eggplant (sliced lengthways).
- Make ready 2 of Zucchinis (sliced lengthways).
- Take 60 gms of Baby Spinach.
- You need 400 gms of Button Mushrooms (processed).
- Prepare 1/2 of Medium Onion (finely chopped - for mushroom seasoning).
- Make ready 1 of Garlic Clove (crushed - for mushroom seasoning).
- Prepare 1 tbs of Fresh Parsley (finely chopped - for mushroom seasoning).
- Take 10 gms of Fresh Basil Leaves.
- Make ready of Spices.
- Take 1-2 tsp of Salt (for seasoning grilled vegetables).
- It’s 1 tsp of Salt (for mushroom seasoning).
- It’s 1-2 tsp of Pepper (for seasoning grilled vegetables).
- Take 1 tsp of Pepper (for mushroom seasoning).
- You need 1-2 tsp of Paprika (for seasoning grilled vegetables).
- Take 1 tsp of Paprika (for mushroom seasoning).
- Make ready 1 tbs of Dried Oregano (for mushroom seasoning).
- Take 2 tsp of Dried Mixed Herbs (for mushroom seasoning).
- You need of Other.
- It’s 600 mls of tomato passata.
- You need 120 gms of Mozeralla (I used Vegan mozeralla on 1/2 of the tray).
- You need 1 tbs of Olive Oil.
A vegetarian eggplant lasagna isn't always a bad thing!This one has plenty of cheese and a tangy, rich, tomato-y meat sauce.No one will ever know that's it's not only healthy, but satisfying!This low carb lasagna recipe swaps the usual noodles for planks of thinly sliced, roasted eggplant.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) step by step
- 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..
This low carb eggplant lasagna is mighty delicious on its own, however also plays with other dishes.Tips to avoid the Low-Carb Eggplant Lasagna Recipe from becoming watering or soggy: First, sprinkle some coarse salt on top of the eggplant slices.This easy eggplant lasagna will satisfy the heartiest of eaters while accommodating the more low carb crowd.
Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe!In between the eggplant slices is a luscious, creamy mix of ricotta, spinach, Parmesan, and mushrooms.I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila!A low carb keeper in our home!The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles.
