Recipe: Delicious Eggplant Lasagne (Vegetarian)

Eggplant Lasagne (Vegetarian). Vegetarian or not, you've got to try this one! 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. 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.

Vegetarian Lasagna With White Sauce Recipes. Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! You can have Eggplant Lasagne (Vegetarian) using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Eggplant Lasagne (Vegetarian)

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

The Italian sausage in this recipe can be completely omitted to make the recipe vegetarian. Satisfying, healthy eggplant lasagna with lentil marinara. This Vegetarian Eggplant Lasagna is a complete gluten-free and meatless meal that your family and friends will enjoy, even those who usually eat meat. This collection of vegetarian and vegan lasagnas will help you find the perfect dish for a dinner with family and friends to which some guest might be vegetarians or vegans.

Eggplant Lasagne (Vegetarian) instructions

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!!!.

This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned "It is a delicious lasagna using eggplant instead of pasta." Save to favorites. A vegetarian recipe for spinach and eggplant lasagna, from www.lose-weight-for-life.com. Made with fresh whole wheat pasta noodles. This is the ultimate Gluten-free + Vegan Eggplant Lasagna recipe! It contains roasted eggplant, homemade cashew ricotta and marinara sauce to top it off!

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