Recipe: Delicious Eggplant Lasagne (Vegetarian)

Eggplant Lasagne (Vegetarian). View Our Easy Lasagna Recipe Perfect For Every Occasion. Lay slices on a cooling rack and season with salt. Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese.

This vegan eggplant lasagna recipe delivers a rich-tasting panful of pasta, tomato sauce, roasted garlic, and pureed beans. This lasagna combines a rich eggplant sauce of beef, bell pepper, zucchini, tomatoes, and mushrooms with rich and creamy homemade bechamel. Last week, I found myself with a huge craving for lasagna. You can have Eggplant Lasagne (Vegetarian) using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Eggplant Lasagne (Vegetarian)

1. Prepare 2 of Tomatoes.
2. Prepare 1/2 of Onion.
3. You need 3 of Garlic Teeth.
4. You need 1 cup of Salt.
5. You need 1 tsp of Black Pepper.
6. Prepare 1 dash of Olive Oil.
7. You need 1 tbsp of Oregano.
8. Prepare 3/4 kg of Tomatoe Sauce.
9. You need 50 grams of Butter.
10. You need 50 grams of Flour.
11. You need 1/2 liter of Milk.
12. It's 3 of Eggplants.
13. Prepare 1 packages of Precooked Lasagna.
14. You need 250 grams of Cheese.
15. It's 50 grams of Parmesan Cheese.

So, I decided to focus on eggplant and tried my hand at using mushrooms to create a yummy, "meaty" bechamel sauce. Arrange eggplant, kale and mushrooms on pan and drizzle with olive oil, salt and pepper. Finish with a layer of lasagna noodles and the remaining tomato sauce. I can't wait for you to try it and see how tasty and comforting a no-noodle vegetarian Eggplant Lasagna can be.

Eggplant Lasagne (Vegetarian) step by step

1. Cut the eggplants in thin slices, put them in a table and add a lot of salt for 15-20 minutes..
2. Pomodoro sauce: Peel the tomatoes, cut them in halves and remove the seeds. Chop the onion and garlic in irregular forms. Put olive oil in a big pan and add the onion and garlic, wait untill it changes color and add the tomatoes, cook it for 10-15 minutes with low fire and continuously mix the ingredients. Add the tomatoe sauce, oregano, salt and black pepper and wait to boil. Finally blend it well to get a really good and easy pomodoro sauce..
3. Bechamel Sauce: In a hot pot put the butter, once it melts add the flour and mix rapidly until get a uniform mixture, add the milk little by little and keep mixing it, until you get a smooth mixture. Finally add salt and pepper..
4. Wash and dry the eggplant slices..
5. In a baking tray put 1 layer of pomodoro sauce, then precooked lasagne, bechamel sauce, eggplants slices, cheese and start over with pomodoro sauce. End with pomodoro sauce and parmesan cheese..
6. Preheat oven at 180°C and put the lasagne for 40 minutes..
7. Let it rest for 20-30 minutes..
8. Enjoy!!!.

A Vegan Eggplant Lasagna and a Vegetarian Eggplant Lasagna, as I wanted to compare their tastes. In both eggplant lasagnas I used my Vegan Tomato Sauce for All Occasions as well as a single large eggplant sliced thinly. You can, of course, use your own tomato sauce if you prefer. The only difference between the two lasagnas was the type of. Try using roasted zucchini and Japanese eggplant to replace the noodles in this vegetable-loaded and gluten-free recipe for vegetarian zucchini and eggplant lasagna.