Eggplant Lasagne (Vegetarian). This eggplant lasagna from Delish.com is cheesy and completely meat free. This is the vegetarian lasagna you've been searching for. COOL IT DOWN: Spring Chef Oven-Safe.
Vegetarian Lasagna With White Sauce Recipes. Today I cook a vegetarian, gluten free lasagne for my friend Joseph, who, after eating the meal, has decided to no longer be my friend. 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. You can cook Eggplant Lasagne (Vegetarian) using 15 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Eggplant Lasagne (Vegetarian)
- Prepare 2 of Tomatoes.
- Prepare 1/2 of Onion.
- It's 3 of Garlic Teeth.
- You need 1 cup of Salt.
- You need 1 tsp of Black Pepper.
- Prepare 1 dash of Olive Oil.
- It's 1 tbsp of Oregano.
- You need 3/4 kg of Tomatoe Sauce.
- It's 50 grams of Butter.
- It's 50 grams of Flour.
- You need 1/2 liter of Milk.
- It's 3 of Eggplants.
- You need 1 packages of Precooked Lasagna.
- It's 250 grams of Cheese.
- You need 50 grams of Parmesan Cheese.
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. Look no further than meal prepping this Vegetarian Roasted Eggplant Lasagna! Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese. Satisfying, healthy eggplant lasagna with lentil marinara.
Eggplant Lasagne (Vegetarian) instructions
- Cut the eggplants in thin slices, put them in a table and add a lot of salt for 15-20 minutes..
- 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..
- 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..
- Wash and dry the eggplant slices..
- 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..
- Preheat oven at 180°C and put the lasagne for 40 minutes..
- Let it rest for 20-30 minutes..
- Enjoy!!!.
I've definitely missed lasagna a lot since going vegetarian so maybe this will ease my cravings a bit. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! The Italian sausage in this recipe can be completely omitted to make the recipe vegetarian. This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those following a low-carb or gluten-free diet. Vegetarian Eggplant Lasagna with Garlic Bechamel Sauce.