Eggplant Lasagne (Vegetarian/Vegan/Low Carb). Interestingly enough, this no noodle lasagna is low carb! That being said, it's a wonderful option suitable for guests with many different diet preferences. Ingredients for eggplant lasagna This easy, no noodle lasagna contains three main parts: eggplant, mushroom bolognese sauce, and a ricotta mixture.

Add a layer of the ricotta mixture and spread in a thin, even layer. This lasagna is very flavourful and perfect if you are on a low-carb or gluten-free diet. The best part of this low-carb eggplant lasagna is that it's so good that you won't even miss the noodles. 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.
You need 1 of Large Eggplant (sliced lengthways).
It's 2 of Zucchinis (sliced lengthways).
It's 60 gms of Baby Spinach.
It's 400 gms of Button Mushrooms (processed).
It's 1/2 of Medium Onion (finely chopped - for mushroom seasoning).
Prepare 1 of Garlic Clove (crushed - for mushroom seasoning).
Prepare 1 tbs of Fresh Parsley (finely chopped - for mushroom seasoning).
Prepare 10 gms of Fresh Basil Leaves.
You need of Spices.
It's 1-2 tsp of Salt (for seasoning grilled vegetables).
Prepare 1 tsp of Salt (for mushroom seasoning).
Prepare 1-2 tsp of Pepper (for seasoning grilled vegetables).
You need 1 tsp of Pepper (for mushroom seasoning).
It's 1-2 tsp of Paprika (for seasoning grilled vegetables).
Prepare 1 tsp of Paprika (for mushroom seasoning).
Prepare 1 tbs of Dried Oregano (for mushroom seasoning).
It's 2 tsp of Dried Mixed Herbs (for mushroom seasoning).
Prepare of Other.
Prepare 600 mls of tomato passata.
Prepare 120 gms of Mozeralla (I used Vegan mozeralla on 1/2 of the tray).
You need 1 tbs of Olive Oil.

Even if you are a carb lover, you will enjoy having this eggplant lasagna for dinner with your family. 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.

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..

Enjoy this as a main dish, or as a side dish with a nice salad and form of protein, like chicken or tofu. This vegetarian zucchini lasagna with no noodles has a blend of three cheeses is so delicious it will become a family favourite. This spinach eggplant lasagna recipe uses eggplant slices in place of pasta sheets, making it a delicious low carb dinner. A spinach and ricotta cheese filling are used as the main filling making this a less cheesy lasagna that the traditional recipe but is still a hearty and tasty dish. I originally shared the recipe last summer, and I'm updating it today with a step-by-step video, as well as taking a trip down memory lane to revisit how this recipe.