Recipe: Perfect Eggplant Lasagne (Vegetarian)

Eggplant Lasagne (Vegetarian). View Our Easy Lasagna Recipe Perfect For Every Occasion. Good For Your Tastebuds, Even Better For Your Wallet. Save Time & Money with HelloFresh™.

I'm eating carbs all the time (the good ones, of course). Arrange eggplant, kale and mushrooms on pan and drizzle with olive oil, salt and pepper. 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. You can cook Eggplant Lasagne (Vegetarian) using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Eggplant Lasagne (Vegetarian)

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

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. 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. Simply layer everything in a casserole dish and bake it a little in the oven!

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!!!.

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. Looking for the perfect vegan, low-fat eggplant lasagna recipe? This recipe is a classic lasagna made with eggplant and spinach, and very little else.

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