Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, eggplant lasagne (vegetarian/vegan/low carb). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Eggplant Lasagne (Vegetarian/Vegan/Low Carb) is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have 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
- Make ready 1 Large Eggplant (sliced lengthways)
- Take 2 Zucchinis (sliced lengthways)
- Prepare 60 gms Baby Spinach
- Take 400 gms Button Mushrooms (processed)
- Get 1/2 Medium Onion (finely chopped - for mushroom seasoning)
- Take 1 Garlic Clove (crushed - for mushroom seasoning)
- Get 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- Make ready 10 gms Fresh Basil Leaves
- Get Spices
- Take 1-2 tsp Salt (for seasoning grilled vegetables)
- Take 1 tsp Salt (for mushroom seasoning)
- Take 1-2 tsp Pepper (for seasoning grilled vegetables)
- Make ready 1 tsp Pepper (for mushroom seasoning)
- Make ready 1-2 tsp Paprika (for seasoning grilled vegetables)
- Prepare 1 tsp Paprika (for mushroom seasoning)
- Get 1 tbs Dried Oregano (for mushroom seasoning)
- Make ready 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Get Other
- Make ready 600 mls tomato passata
- Get 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
- Make ready 1 tbs Olive Oil
This low carb eggplant lasagna is the best comfort food ever. Layers of eggplant, meat sauce, and cheese are baked until warm and bubbly. Slice the Eggplant and Zucchini lengthways, sprinkle with salt, pepper, paprika and rub with olive oil. I grilled the Eggplant and Zucchini over a charcoal BBQ however this step isn't necessary.
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.
Slice the Eggplant and Zucchini lengthways, sprinkle with salt, pepper, paprika and rub with olive oil. 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. 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. Third, pat them with a paper towel to remove the excess moisture and the coarse salt.
So that’s going to wrap it up with this special food eggplant lasagne (vegetarian/vegan/low carb) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
