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

Eggplant Lasagne (Vegetarian/Vegan/Low Carb) - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Eggplant Lasagne (Vegetarian/Vegan/Low Carb)! A quick and easy dinner that is ready in under 20 minutes!

You can cook Eggplant Lasagne (Vegetarian/Vegan/Low Carb) with 22 Ingredients and 8 steps. See the following guide!

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.

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..