Eggplant Lasagne (Vegetarian/Vegan/Low Carb). Then, place the eggplant slices in a single layer on a baking sheet and brush on both sides with oil. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly.

The best part of this low-carb eggplant lasagna is that it's so good that you won't even miss the noodles. 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. 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)

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

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. 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.

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

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..

This eggplant lasagna recipe relies on two vegan cheeses: ricotta and mozzarella. 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.