Skip to content Skip to sidebar Skip to footer

Eggplant Lasagne

Approx 240 Calories per serve (Approx 30gms Carbs, 10gms Fat, 9gms supermolecule - supported vegetarian version).
I baked 1/2 this lasagne as vegetarian, and therefore the spouse feeder. The vegetarian version is way higher in carbs & much lower in supermolecule because of the vegetarian mozeralla VS real mozeralla).


  • 1 giant Eggplant (sliced lengthways)
  • 2 Zucchinis (sliced lengthways)
  • 60 gms Baby Spinach
  • 400 gms Button Mushrooms (processed)
  • 1/2 Medium Onion (finely cut - for mushroom seasoning)
  • 1 ail (crushed - for mushroom seasoning)
  • 1 tbs contemporary Parsley (finely cut - for mushroom seasoning)
  • 10 gms contemporary Basil Leaves


  • 1-2 tsp Salt (for seasoning grilled vegetables)
  • 1 tsp Salt (for mushroom seasoning)
  • 1-2 tsp Pepper (for seasoning grilled vegetables)
  • 1 tsp Pepper (for mushroom seasoning)
  • 1-2 tsp Paprika (for seasoning grilled vegetables)
  • 1 tsp Paprika (for mushroom seasoning)
  • 1 tbs Dried Oregano (for mushroom seasoning)
  • 2 tsp Dried Mixed Herbs (for mushroom seasoning)


  • 600 mls tomato passata
  • 120 gms Mozeralla (I used vegetarian mozeralla on 1/2 of the tray)
  • 1 tbs vegetable oil


  1. Pre heat kitchen appliance to a hundred and eighty degrees stargazer. Slice the Eggplant and Zucchini lengthways, sprinkle with salt, pepper, paprika and rub with vegetable oil. Repeat on the opposite aspect.
  2. I grilled the Eggplant and Zucchini over a charcoal BBQ but this step isn't necessary. you'll assemble the lasagne victimization these vegetables raw.
  3. Prepare the opposite ingredients as per the ingredients list.
  4. In a giant bowl, mix the processed Mushrooms, onion, garlic, paprika, salt, pepper, dried oregano, mixed herbs & parsley. combine totally.
  5. You can currently assemble your Lasagne.
  6. Layer the underside of the receptacle with the Eggplant and continue layering with the zucchini, spinach, Mushroom combine and passata
  7. On the highest layer, cowl the passata, prime with mozeralla, contemporary basil & place within the kitchen appliance to bake for approx 45mins
  8. Remove from kitchen appliance and leave to sit down for approx 10mins before serving.

Post a Comment for "Eggplant Lasagne "