Easy Eggplant Lasagne (Vegetarian/Vegan/Low Carb) Recipes

Easy Eggplant Lasagne (Vegetarian/Vegan/Low Carb) Recipes

The ingredients Easy Eggplant Lasagne (Vegetarian/Vegan/Low Carb) Recipes

  1. Produce
  2. 1 Large Eggplant (sliced lengthways)
  3. 2 Zucchinis (sliced lengthways)
  4. 60 gms Baby Spinach
  5. 400 gms Button Mushrooms (processed)
  6. 1/2 Medium Onion (finely chopped – for mushroom seasoning)
  7. 1 Garlic Clove (crushed – for mushroom seasoning)
  8. 1 tbs Fresh Parsley (finely chopped – for mushroom seasoning)
  9. 10 gms Fresh Basil Leaves
  10. Spices
  11. 1-2 tsp Salt (for seasoning grilled vegetables)
  12. 1 tsp Salt (for mushroom seasoning)
  13. 1-2 tsp Pepper (for seasoning grilled vegetables)
  14. 1 tsp Pepper (for mushroom seasoning)
  15. 1-2 tsp Paprika (for seasoning grilled vegetables)
  16. 1 tsp Paprika (for mushroom seasoning)
  17. 1 tbs Dried Oregano (for mushroom seasoning)
  18. 2 tsp Dried Mixed Herbs (for mushroom seasoning)
  19. Other
  20. 600 mls tomato passata
  21. 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
  22. 1 tbs Olive Oil

Step-step making Easy Eggplant Lasagne (Vegetarian/Vegan/Low Carb) Recipes

  1. Pre heat oven to 180 diplomas Celsius. Slice the Eggplant and Banane lengthways, sprinkle with salt, pepper, paprika and rub with olive oil. Try on the other side.

  2. I grilled the Eggplant together with Zucchini over a charcoal BBQ even so this step isn’t necessary. You can easily assemble the lasagne using these fruit and vegetables uncooked.

  3. Make the other ingredients as per typically the ingredients list.

  4. In a large mixing pan, combine the processed Mushrooms, onion, garlic oil, paprika, salt, pepper, dried oregano, put together herbs