Eggplant Lasagne (Vegetarian/Vegan/Low Carb). Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer.

This low carb lasagna recipe swaps the usual noodles for planks of thinly sliced, roasted eggplant. Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe! In between the eggplant slices is a luscious, creamy mix of ricotta, spinach, Parmesan, and mushrooms. You can have Eggplant Lasagne (Vegetarian/Vegan/Low Carb) using 22 ingredients and 8 steps. Here is how you achieve that.

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

Prepare of Produce.
It's 1 of Large Eggplant (sliced lengthways).
Prepare 2 of Zucchinis (sliced lengthways).
It's 60 gms of Baby Spinach.
You need 400 gms of Button Mushrooms (processed).
It's 1/2 of Medium Onion (finely chopped - for mushroom seasoning).
It's 1 of Garlic Clove (crushed - for mushroom seasoning).
Prepare 1 tbs of Fresh Parsley (finely chopped - for mushroom seasoning).
It's 10 gms of Fresh Basil Leaves.
Prepare of Spices.
Prepare 1-2 tsp of Salt (for seasoning grilled vegetables).
You need 1 tsp of Salt (for mushroom seasoning).
You need 1-2 tsp of Pepper (for seasoning grilled vegetables).
Prepare 1 tsp of Pepper (for mushroom seasoning).
It's 1-2 tsp of Paprika (for seasoning grilled vegetables).
It's 1 tsp of Paprika (for mushroom seasoning).
You need 1 tbs of Dried Oregano (for mushroom seasoning).
You need 2 tsp of Dried Mixed Herbs (for mushroom seasoning).
Prepare of Other.
It's 600 mls of tomato passata.
Prepare 120 gms of Mozeralla (I used Vegan mozeralla on 1/2 of the tray).
Prepare 1 tbs of Olive Oil.

By using eggplant as the main ingredient instead of pasta, we're able to cut the carb count down immensely, making it safe for a keto-friendly meal plan. In addition, eggplant contributes to high dietary fiber, antioxidants, and anti-inflammatory properties. This eggplant lasagna recipe relies on two vegan cheeses: ricotta and mozzarella. This easy eggplant lasagna will satisfy the heartiest of eaters while accommodating the more low carb crowd.

Eggplant Lasagne (Vegetarian/Vegan/Low Carb) instructions

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..

A vegetarian eggplant lasagna isn't always a bad thing! This one has plenty of cheese and a tangy, rich, tomato-y meat sauce. No one will ever know that's it's not only healthy, but satisfying! Nut Free Egg Free Low Carb Vegetarian Keto An easy keto vegetarian lasagna made with zucchini noodles and a three cheese filling make a delicious and hearty dish with an irrestible creamy textures. This vegetarian zucchini lasagna with no noodles has a blend of three cheeses is so delicious it will become a family favourite.