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

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We hope you got insight from reading it, now let’s go back to eggplant lasagne (vegetarian/vegan/low carb) recipe. You can cook eggplant lasagne (vegetarian/vegan/low carb) using 22 ingredients and 8 steps. Here is how you do that.

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