Recipe: Yummy Eggplant Lasagne (Vegetarian/Vegan/Low Carb)

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Eggplant Lasagne (Vegetarian/Vegan/Low Carb).

Eggplant Lasagne (Vegetarian/Vegan/Low Carb) You can have 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)

  1. It's of Produce.
  2. You need of Large Eggplant (sliced lengthways).
  3. You need of Zucchinis (sliced lengthways).
  4. You need of Baby Spinach.
  5. Prepare of Button Mushrooms (processed).
  6. Prepare of Medium Onion (finely chopped - for mushroom seasoning).
  7. Prepare of Garlic Clove (crushed - for mushroom seasoning).
  8. Prepare of Fresh Parsley (finely chopped - for mushroom seasoning).
  9. You need of Fresh Basil Leaves.
  10. Prepare of Spices.
  11. It's of Salt (for seasoning grilled vegetables).
  12. You need of Salt (for mushroom seasoning).
  13. You need of Pepper (for seasoning grilled vegetables).
  14. You need of Pepper (for mushroom seasoning).
  15. Prepare of Paprika (for seasoning grilled vegetables).
  16. You need of Paprika (for mushroom seasoning).
  17. You need of Dried Oregano (for mushroom seasoning).
  18. Prepare of Dried Mixed Herbs (for mushroom seasoning).
  19. It's of Other.
  20. It's of tomato passata.
  21. Prepare of Mozeralla (I used Vegan mozeralla on 1/2 of the tray).
  22. Prepare of Olive Oil.

Eggplant Lasagne (Vegetarian/Vegan/Low Carb) step by step

  1. 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..
  2. 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..
  3. Prepare the other ingredients as per the ingredients list..
  4. In a large mixing bowl, combine the processed Mushrooms, onion, garlic, paprika, salt, pepper, dried oregano, mixed herbs & parsley. Mix thoroughly..
  5. You can now assemble your Lasagne..
  6. Layer the bottom of the tray with the Eggplant and continue layering with the zucchini, spinach, Mushroom mix and passata.
  7. On the top layer, cover the passata, top with mozeralla, fresh basil & place in the oven to bake for approx 45mins.
  8. Remove from oven and leave to sit for approx 10mins before serving..

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