Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Eggplant Lasagne (Vegetarian/Vegan/Low Carb). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) Recipe. Rao's will take your Lasagna to the next level with one of our famous sauces. Simple ingredients, great flavors to please everybody and an unforgettable taste.
You can cook Eggplant Lasagne (Vegetarian/Vegan/Low Carb) using 22 ingredients and 8 steps. Here is how you cook it.
Ingredients of Eggplant Lasagne (Vegetarian/Vegan/Low Carb)
- You need of Produce.
- Take 1 of Large Eggplant (sliced lengthways).
- It’s 2 of Zucchinis (sliced lengthways).
- Prepare 60 gms of Baby Spinach.
- You need 400 gms of Button Mushrooms (processed).
- Prepare 1/2 of Medium Onion (finely chopped - for mushroom seasoning).
- Take 1 of Garlic Clove (crushed - for mushroom seasoning).
- Make ready 1 tbs of Fresh Parsley (finely chopped - for mushroom seasoning).
- You need 10 gms of Fresh Basil Leaves.
- Prepare of Spices.
- You need 1-2 tsp of Salt (for seasoning grilled vegetables).
- Prepare 1 tsp of Salt (for mushroom seasoning).
- Prepare 1-2 tsp of Pepper (for seasoning grilled vegetables).
- Prepare 1 tsp of Pepper (for mushroom seasoning).
- It’s 1-2 tsp of Paprika (for seasoning grilled vegetables).
- Prepare 1 tsp of Paprika (for mushroom seasoning).
- Prepare 1 tbs of Dried Oregano (for mushroom seasoning).
- You need 2 tsp of Dried Mixed Herbs (for mushroom seasoning).
- Make ready of Other.
- Prepare 600 mls of tomato passata.
- It’s 120 gms of Mozeralla (I used Vegan mozeralla on 1/2 of the tray).
- You need 1 tbs of Olive Oil.
Add a layer of the ricotta mixture and spread in a thin, even layer.What to Serve with Vegetarian Eggplant Lasagna Boats.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.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) instructions
- 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, I decided to focus on eggplant and tried my hand at using mushrooms to create a yummy, "meaty" bechamel sauce.Add a layer of eggplant slices, covering the bottom of the dish completely.It's okay if the eggplant slices overlap slightly.
This easy eggplant lasagna will satisfy the heartiest of eaters while accommodating the more low carb crowd.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.
