Simple Way to Make Favorite Eggplant Lasagne (Vegetarian)

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Eggplant Lasagne (Vegetarian). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Eggplant Lasagne (Vegetarian) Recipe. Try it with our Marinara, Meat or Roasted Garlic Alfredo Sauces. Check out one of our delicious pasta recipes!

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. It’s 1/2 of Onion.
3. It’s 3 of Garlic Teeth.
4. You need 1 cup of Salt.
5. Make ready 1 tsp of Black Pepper.
6. You need 1 dash of Olive Oil.
7. You need 1 tbsp of Oregano.
8. You need 3/4 kg of Tomatoe Sauce.
9. Make ready 50 grams of Butter.
10. You need 50 grams of Flour.
11. You need 1/2 liter of Milk.
12. You need 3 of Eggplants.
13. Take 1 packages of Precooked Lasagna.
14. Prepare 250 grams of Cheese.
15. You need 50 grams of Parmesan Cheese.

Feel free to adjust the spices to your own taste.This recipe could be adapted to be vegan using vegan cheese.Arrange eggplant, kale and mushrooms on pan and drizzle with olive oil, salt and pepper.Last week, I found myself with a huge craving for lasagna.

Eggplant Lasagne (Vegetarian) step by step

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!!!.

I'm eating carbs all the time (the good ones, of course).I don't avoid them because they're delicious, super healthy and are the fuel our body needs, but I know some of you guys enjoy.Smoky Eggplant-Kale Vegetarian Lasagna This recipe came together at the spur of the moment, but has quickly become a favorite in our home for vegetarians and meat eaters alike.

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.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!.