Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Eggplant Lasagne (Vegetarian/Vegan/Low Carb). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be 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 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)
- Prepare of Produce.
- Prepare 1 of Large Eggplant (sliced lengthways).
- Take 2 of Zucchinis (sliced lengthways).
- Take 60 gms of Baby Spinach.
- Make ready 400 gms of Button Mushrooms (processed).
- Make ready 1/2 of Medium Onion (finely chopped - for mushroom seasoning).
- Make ready 1 of Garlic Clove (crushed - for mushroom seasoning).
- It’s 1 tbs of Fresh Parsley (finely chopped - for mushroom seasoning).
- Make ready 10 gms of Fresh Basil Leaves.
- Take of Spices.
- You need 1-2 tsp of Salt (for seasoning grilled vegetables).
- Take 1 tsp of Salt (for mushroom seasoning).
- Make ready 1-2 tsp of Pepper (for seasoning grilled vegetables).
- It’s 1 tsp of Pepper (for mushroom seasoning).
- Make ready 1-2 tsp of Paprika (for seasoning grilled vegetables).
- You need 1 tsp of Paprika (for mushroom seasoning).
- Prepare 1 tbs of Dried Oregano (for mushroom seasoning).
- Prepare 2 tsp of Dried Mixed Herbs (for mushroom seasoning).
- Take of Other.
- Prepare 600 mls of tomato passata.
- You need 120 gms of Mozeralla (I used Vegan mozeralla on 1/2 of the tray).
- Make ready 1 tbs of Olive Oil.
The Vegan version is much higher in carbs & much lower in.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.A vegetarian eggplant lasagna isn't always a bad thing!
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.Great recipe for Eggplant Lasagne (Vegetarian/Vegan/Low Carb).I baked half of this lasagne as Vegan, and the other half vegetarian.
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 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.
