Eggplant Lasagne (Vegetarian/Vegan/Low Carb). This eggplant lasagna from Delish.com is cheesy and completely meat free. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan. Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese.
This Eggplant Zucchini Lasagna I created a few years back that gives my intake on fresh from my Garden To the Fork. Simply the best low-carb and keto vegetarian lasagna that can easily be transformed into a traditional meat lover’s Italian dish! This delicious meal is based on a popular recipe from our app, Eggplant Lasagne which I also share on my blog. 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)
- You need of Produce.
- It’s 1 of Large Eggplant (sliced lengthways).
- Prepare 2 of Zucchinis (sliced lengthways).
- Prepare 60 gms of Baby Spinach.
- It’s 400 gms of Button Mushrooms (processed).
- It’s 1/2 of Medium Onion (finely chopped - for mushroom seasoning).
- It’s 1 of Garlic Clove (crushed - for mushroom seasoning).
- It’s 1 tbs of Fresh Parsley (finely chopped - for mushroom seasoning).
- It’s 10 gms of Fresh Basil Leaves.
- It’s of Spices.
- It’s 1-2 tsp of Salt (for seasoning grilled vegetables).
- It’s 1 tsp of Salt (for mushroom seasoning).
- It’s 1-2 tsp of Pepper (for seasoning grilled vegetables).
- Prepare 1 tsp of Pepper (for mushroom seasoning).
- It’s 1-2 tsp of Paprika (for seasoning grilled vegetables).
- Prepare 1 tsp of Paprika (for mushroom seasoning).
- You need 1 tbs of Dried Oregano (for mushroom seasoning).
- You need 2 tsp of Dried Mixed Herbs (for mushroom seasoning).
- Prepare of Other.
- You need 600 mls of tomato passata.
- Prepare 120 gms of Mozeralla (I used Vegan mozeralla on 1/2 of the tray).
- Prepare 1 tbs of Olive Oil.
Looking for the perfect vegan, low-fat eggplant lasagna recipe? This recipe is a classic lasagna made with eggplant and spinach Layer it all together, then stick it in the oven and bake, and you’ve got yourself a low-fat, quick and easy, home-cooked vegetarian. This low carb sausage, eggplant, and cheese casserole tastes like a cross between eggplant Parmesan and lasagna. This low carb eggplant parm lasagna casserole combines the tastes of two popular dishes.
Eggplant Lasagne (Vegetarian/Vegan/Low Carb) instructions
- 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..
It makes a very delicious and filling meal. Vegetarian Zucchini and Eggplant LasagnaLiving Lou. Feed a Hungry Crowd with Our Easy Vegetarian Eggplant Lasagna Recipe! Our Family World. tomato sauce, ricotta cheese, mozzarella cheese, eggplant, lasagne. This Vegan Eggplant Lasagna is free from Gluten, Dairy, and Grains, but not on flavor!