Best Idea to Producing Perfect Eggplant Lasagne (Vegetarian/Vegan/Low Carb)
Do you want to know ways to get through the week with healthy but delicious meals that will make you feel good? This healthy, fast but delicious Eggplant Lasagne (Vegetarian/Vegan/Low Carb) recipe is the answer.
We hope you got insight from reading it, now let's go back to eggplant lasagne (vegetarian/vegan/low carb) recipe. You can have eggplant lasagne (vegetarian/vegan/low carb) using 22 ingredients and 0 steps. Here is how you achieve it.
To make an unforgettable Eggplant Lasagne (Vegetarian/Vegan/Low Carb), below are the ingridients required:
- Provide of Produce.
- Use 1 of Large Eggplant (sliced lengthways).
- Use 2 of Zucchinis (sliced lengthways).
- Prepare 60 gms of Baby Spinach.
- Use 400 gms of Button Mushrooms (processed).
- Take 1/2 of Medium Onion (finely chopped - for mushroom seasoning).
- Provide 1 of Garlic Clove (crushed - for mushroom seasoning).
- Provide 1 tbs of Fresh Parsley (finely chopped - for mushroom seasoning).
- Prepare 10 gms of Fresh Basil Leaves.
- Provide of Spices.
- Prepare 1-2 tsp of Salt (for seasoning grilled vegetables).
- You need 1 tsp of Salt (for mushroom seasoning).
- Get 1-2 tsp of Pepper (for seasoning grilled vegetables).
- Provide 1 tsp of Pepper (for mushroom seasoning).
- Use 1-2 tsp of Paprika (for seasoning grilled vegetables).
- Use 1 tsp of Paprika (for mushroom seasoning).
- Provide 1 tbs of Dried Oregano (for mushroom seasoning).
- Use 2 tsp of Dried Mixed Herbs (for mushroom seasoning).
- Use of Other.
- Use 600 mls of tomato passata.
- Provide 120 gms of Mozeralla (I used Vegan mozeralla on 1/2 of the tray).
- Prepare 1 tbs of Olive Oil.
After preparing the materials, next you are ready to prepare your appetizing Eggplant Lasagne (Vegetarian/Vegan/Low Carb) by following the instructions on this section:
The zucchini noodles in this lasagna make it an excellent (and delicious) low-carb and keto variation. Seasonal eggplant and zucchinis replace the traditional lasagna noodles and turning this almost into a ratatouille lasagna packed with high protein walnuts and cashews. Leave at least one hour to let the moisture from the eggplant drain from the colander. Use a paper towel to rub off the salt and extra moisture from the eggplant. Spread about one-third of the Vegan Tomato Sauce on the bottom of a deep baking dish.
Recipe : Eggplant Lasagne (Vegetarian/Vegan/Low Carb)
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