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The ingredients needed to cook Eggplant Lasagne (Vegetarian/Vegan/Low Carb):
- Prepare Produce
- You need 1 Large Eggplant (sliced lengthways)
- Prepare 2 Zucchinis (sliced lengthways)
- Prepare 60 gms Baby Spinach
- Use 400 gms Button Mushrooms (processed)
- Use 1/2 Medium Onion (finely chopped - for mushroom seasoning)
- Use 1 Garlic Clove (crushed - for mushroom seasoning)
- Provide 1 tbs Fresh Parsley (finely chopped - for mushroom seasoning)
- Get 10 gms Fresh Basil Leaves
- Take Spices
- Use 1-2 tsp Salt (for seasoning grilled vegetables)
- Provide 1 tsp Salt (for mushroom seasoning)
- Get 1-2 tsp Pepper (for seasoning grilled vegetables)
- Take 1 tsp Pepper (for mushroom seasoning)
- Use 1-2 tsp Paprika (for seasoning grilled vegetables)
- Prepare 1 tsp Paprika (for mushroom seasoning)
- Prepare 1 tbs Dried Oregano (for mushroom seasoning)
- Provide 2 tsp Dried Mixed Herbs (for mushroom seasoning)
- Provide Other
- Take 600 mls tomato passata
- Prepare 120 gms Mozeralla (I used Vegan mozeralla on 1/2 of the tray)
- You need 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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