Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, eggplant lasagne (vegetarian/vegan/low carb). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is something that I’ve loved my entire life.
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To begin with this particular 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 that.
The ingredients needed to make Eggplant Lasagne (Vegetarian/Vegan/Low Carb):
- Get Produce
- Take 1 Large Eggplant (sliced lengthways)
- Prepare 2 Zucchinis (sliced lengthways)
- Make ready 60 gms Baby Spinach
- Prepare 400 gms Button Mushrooms (processed)
- Prepare 1/2 Medium Onion (finely chopped - for mushroom seasoning)
- Get 1 Garlic Clove (crushed - for mushroom seasoning)
- Prepare 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- Make ready 10 gms Fresh Basil Leaves
- Take Spices
- Take 1-2 tsp Salt (for seasoning grilled vegetables)
- Prepare 1 tsp Salt (for mushroom seasoning)
- Make ready 1-2 tsp Pepper (for seasoning grilled vegetables)
- Make ready 1 tsp Pepper (for mushroom seasoning)
- Take 1-2 tsp Paprika (for seasoning grilled vegetables)
- Make ready 1 tsp Paprika (for mushroom seasoning)
- Get 1 tbs Dried Oregano (for mushroom seasoning)
- Prepare 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Take Other
- Make ready 600 mls tomato passata
- Make ready 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
- Make ready 1 tbs Olive Oil
Notes on Making Low Carb Vegan Eggplant Lasagna: I like to cut the eggplant in rounds because it's easy and I like baking this in tiny casserole dishes, but you could slice the eggplant lengthwise for a more lasgna noodly (totally a word) effect. Make sure you find a marinara sauce without added sugar! Cover the dish tightly with foil. Pat dry with paper towels to remove excess liquid.
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.
Cover the dish tightly with foil. Pat dry with paper towels to remove excess liquid. This low carb eggplant lasagna is the best comfort food ever. Layers of eggplant, meat sauce, and cheese are baked until warm and bubbly. 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.
So that’s going to wrap this up with this exceptional food eggplant lasagne (vegetarian/vegan/low carb) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
