How to Cook Appetizing Eggplant Lasagne (Vegetarian)

Eggplant Lasagne (Vegetarian). Browse Our Official Site For Easy Lasagna Recipes! Lay slices on a cooling rack and season with salt. Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese.

This recipe also reheats really well, but don't count on leftovers! Nat and Darcy's Amazing Eggplant Lasagna. Arrange eggplant, kale and mushrooms on pan and drizzle with olive oil, salt and pepper. You can cook Eggplant Lasagne (Vegetarian) using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Eggplant Lasagne (Vegetarian)

1. You need 2 of Tomatoes.
2. Prepare 1/2 of Onion.
3. It's 3 of Garlic Teeth.
4. Prepare 1 cup of Salt.
5. It's 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. You need 3 of Eggplants.
13. It's 1 packages of Precooked Lasagna.
14. You need 250 grams of Cheese.
15. You need 50 grams of Parmesan Cheese.

Last week, I found myself with a huge craving for lasagna. There's just something about the comfort and warmth that only a layered casserole can bring! I started going to work on my classic Vegetarian Lasagna recipe, only to find that I was in the mood to change it up a bit. So, I decided to focus on eggplant and tried my hand at using mushrooms to create a yummy, "meaty" bechamel sauce.

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 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 and provide extra plant-protein. Simply layer everything in a casserole dish and bake it a little in the oven!. I can't wait for you to try it and see how tasty and comforting a no-noodle vegetarian Eggplant Lasagna can be. A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Finish with a layer of lasagna noodles and the remaining tomato sauce.