Recipe: Appetizing 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.

Since the eggplant slices stand in for the lasagna noodles (a serious job in the business of lasagna), it's important that the eggplant both tastes great and has a fantastic texture. 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. If you're wondering what kinds of vegetables to put in a vegetable lasagna, I started by looking at vegetables with shapes that mimic the shape of lasagna noodles. You can cook Eggplant Lasagne (Vegetarian) using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Eggplant Lasagne (Vegetarian)

1. You need 2 of Tomatoes.
2. Prepare 1/2 of Onion.
3. Prepare 3 of Garlic Teeth.
4. Prepare 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. You need 3/4 kg of Tomatoe Sauce.
9. It's 50 grams of Butter.
10. Prepare 50 grams of Flour.
11. Prepare 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.

Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper. This Vegan Eggplant Lasagna has layers of Eggplant "noodles", a mind-blowing Vegan Ricotta Cheese, and hearty Lentil and Vegetable mixture, to make the dish more filling and provide extra plant-protein.

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!!!.

Simply layer everything in a casserole dish and bake it a little in the oven! Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. People absolutely love the lasagna we make around here and there's only room for more. A Vegan Eggplant Lasagna and a Vegetarian Eggplant Lasagna, as I wanted to compare their tastes.

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