44 Recipe Appetizing Eggplant Lasagne (Vegetarian/Vegan/Low Carb) suitable for every moment!

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