18 Exotic Eggplant Lasagne (Vegetarian/Vegan/Low Carb) fit for newbie.

Are you a cooking master? Possibly you are just a kitchen professional? Or like many others, you may be an amateur.Whatever the situation may be, practical cooking suggestions can add some fresh ideas to your cooking. Take a while and discover a couple of points that can sprinkle some brand-new fun right into your kitchen routine. This Eggplant Lasagne (Vegetarian/Vegan/Low Carb) recipe maybe a perfect fit for you.

You need to prepare Produce.
Use Large Eggplant (sliced lengthways).
You need to prepare Zucchinis (sliced lengthways).
You need to prepare Baby Spinach.
Provide Button Mushrooms (processed).
You need Medium Onion (finely chopped - for mushroom seasoning).
You need to prepare Garlic Clove (crushed - for mushroom seasoning).
You need to prepare Fresh Parsley (finely chopped - for mushroom seasoning).
Provide Fresh Basil Leaves.
You need to prepare Spices.
You need to prepare Salt (for seasoning grilled vegetables).
You need Salt (for mushroom seasoning).
Use Pepper (for seasoning grilled vegetables).
You need to prepare Pepper (for mushroom seasoning).
You need Paprika (for seasoning grilled vegetables).
Provide Paprika (for mushroom seasoning).
You need Dried Oregano (for mushroom seasoning).
You need Dried Mixed Herbs (for mushroom seasoning).
Use Other.
Provide tomato passata.
Provide Mozeralla (I used Vegan mozeralla on 1/2 of the tray).
Provide Olive Oil.

Short Tips:

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..

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