Recipe of Favorite Eggplant Lasagne (Vegetarian/Vegan/Low Carb)
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Eggplant Lasagne (Vegetarian/Vegan/Low Carb). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Eggplant Lasagne (Vegetarian/Vegan/Low Carb), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant Lasagne (Vegetarian/Vegan/Low Carb) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular 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 it.
Approx 240 Calories per serve (Approx 30gms Carbs, 10gms Fat, 9gms Protein - based on Vegan version).
I baked half of this lasagne as Vegan, and the other half vegetarian. The Vegan version is much higher in carbs & much lower in protein due to the Vegan mozeralla VS real mozeralla).
Ingredients and spices that need to be Prepare to make Eggplant Lasagne (Vegetarian/Vegan/Low Carb):
- Produce
- 1 Large Eggplant (sliced lengthways)
- 2 Zucchinis (sliced lengthways)
- 60 gms Baby Spinach
- 400 gms Button Mushrooms (processed)
- 1/2 Medium Onion (finely chopped - for mushroom seasoning)
- 1 Garlic Clove (crushed - for mushroom seasoning)
- 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- 10 gms Fresh Basil Leaves
- Spices
- 1-2 tsp Salt (for seasoning grilled vegetables)
- 1 tsp Salt (for mushroom seasoning)
- 1-2 tsp Pepper (for seasoning grilled vegetables)
- 1 tsp Pepper (for mushroom seasoning)
- 1-2 tsp Paprika (for seasoning grilled vegetables)
- 1 tsp Paprika (for mushroom seasoning)
- 1 tbs Dried Oregano (for mushroom seasoning)
- 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Other
- 600 mls tomato passata
- 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
- 1 tbs Olive Oil
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.
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So that's going to wrap this up with this exceptional food Steps to Prepare Perfect Eggplant Lasagne (Vegetarian/Vegan/Low Carb). Thank you very much for your time. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!