Gluten Free Eggplant Lasagna - Low Carb Comfort Food without the Pasta!
This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs. This vegetarian eggplant lasagna can stand alone as dinner along with your favorite salad!
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INGREDIENTS:
???? 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
???? Extra virgin olive oil
???? Kosher salt
???? 1 large egg
???? 1 15-oz tub part-skim ricotta cheese
???? 1 ½ cup park-skim mozzarella cheese divided
???? ½ cup grated Parmesan cheese divided
???? 3 garlic cloves minced
???? 1 teaspoon dried oregano
???? 10 oz frozen spinach, thawed and fully dried (wring out all the water)
???? 1 cup packed chopped fresh parsley
???? ½ cup packed chopped fresh basil ⅔ ounce
???? Black pepper to your liking
???? 2 cups prepared pasta sauce of choice (Homemade or store-bought)
⏱️CHAPTERS⏱️
00:00 - Introduction to Eggplant Lasagna
00:54 - Salting the Eggplant
02:34 - Preparing the Eggplants
03:39 - Preparation of the Lasagna filling
04:49 - Chopping Parsley and Adding Herbs
05:54 - Cooking Eggplant Parmesan
06:58 - Layering the Eggplant Parmesan
08:03 - Finishing the Lasagna with Cheese
09:02 - More Delicious Videos
#glutenfree #mediterraneandiet #mediterraneanfood #lasagna #vegetarianlasagna #vegetarianrecipes #vegetarian #eggplantrecipe
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My name is Suzy Karadsheh Chef and New York Times Bestselling Author, here on The Mediterranean Dish YouTube Channel, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel.
As a busy mom, all of the Mediterranean recipes were developed in my humble kitchen, offering a personal twist to the dishes that I serve to the ones I love.
If you love Greek food, Italian food, Moroccan, Middle Eastern and more, you will find it all here, adapted with a modern twist for all the busy cooks out there! While the majority of the recipes here are Mediterranean diet recipes, some may not meet your particular health needs. Please consult your healthcare professional to select what works best for you.
Gluten Free Eggplant Lasagna - Low Carb Comfort Food without the Pasta!
Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer
Full written recipe for Veg lasagna
For red sauce:
Ingredients:
· Olive oil 2 tbsp
· Onion 1 nos. medium sized (chopped)
· Garlic 1 tbsp (chopped)
· Kashmiri red chilli powder 1 tsp
· Tomato puree 2 cups (fresh0
· Tomato puree 200gm (market bought )
· Salt to taste
· Chilli flakes 1 tbsp
· Oregano 1 tsp
· Sugar 1 pinch
· Black pepper 1 pinch
· Basil leaves 10-12 leaves
Method:
· Set a pan on high heat & add the olive oil & let it heat nicely.
· Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
· Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
· Further add the basil leaves by tearing then with your hands & stir well.
· Your red sauce is ready.
For white sauce:
Ingredients:
· Butter 30gm
· Refined flour 30gm
· Milk 400gm
· Salt to taste
· Nutmeg 1 pinch
Method:
· Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
· Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
· Now add salt to taste & nutmeg, stir well.
· Your white sauce is ready.
Sauteed veggies:
Ingredients:
· Olive oil 2 tbsp
· Garlic 1 tbsp
· Carrot 1/3 cup (diced)
· Zucchini 1/3 cup (diced)
· Mushroom 1/3 cup (chopped)
· Yellow bell pepper ¼ cup (diced)
· Green bell pepper ¼ cup (diced)
· Red bell pepper ¼ cup (diced)
· Corn kernels ¼ cup
· Broccoli ¼ cup (blanched)
· Sugar 1 pinch
· Oregano 1 tsp
· Chilli flakes 1 tsp
· Salt to taste
· Black pepper 1 pinch
Method:
· Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
· Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
· Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
· Your sauteed veggies are ready.
For lasagna sheets:
Ingredients:
· Refined flour 200gm
· Salt 1/4 tsp
· Water 100-110 ml
Method:
· In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
· Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
· After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
· Once the dough has rested divide it into 4 equal parts & form them into roundels.
· Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
· Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
· Your lasagna sheets are ready.
To make the makeshift oven:
· Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
Layering & baking of lasagna:
· Red sauce (very thin layer)
· Lasagna sheets
· Red sauce
· Sauteed veggies
· White sauce
· Mozzarella cheese
· Parmesan cheese
· Lasagna sheets
· Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
· Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)
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Meatiest, Cheesiest Vegan Lasagna Recipe | Boujee Lasagna | Chef Joya| Italian Recipes
This recipe is so highly requested from y'all. I'm showing you how I make the BEST meaty, cheesy, vegan lasagna. It's not easy or fast, but if you want to make the best lasagna you've ever had, you need to watch this! You can get the written recipe in my cookbook Baby It’s Just Vegan
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Vegan Lasagna
The ultimate cheesy and creamy comfort dish, this Vegan Lasagna is a classic recipe perfect for any occasion. Filled with vegetables and a delicious homemade vegan ricotta, this lasagna is hearty, healthy, and flavorful. This lasagna is always a crowdpleaser!
Full Recipe:
If you’re craving something cozy and filling, this vegan lasagna is just what you need. This is truly the best vegan lasagna recipe I’ve eaten, if I may say so myself. It’s cheesy, melty, filled with healthy veggies, and hits the spot every time. It’s also easy to make, so it’s perfect as a fuss-free weeknight dinner. Plus, there’s always enough left over after dinner to take to work for lunch the next day.
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Making My Famous Vegan Lasagna
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Steps are the same as the original recipe:
Measurements I use:
***White cheese sauce***
- 1 cup cashews
- 3 cups water
- 1/2 cup nutritional yeast
- 1 1/2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp lactic acid
- 1 tsp sea salt
***Beef crumbles***
- Gardein beefless ground (3/4 pack)
- About 1/2 cup water (add more if needed to keep beef from drying)
- 3 tsp italian seasoning
- 1 tsp sea salt
***Tofu Ricotta***
- 1/2 cup raw cashews (soaked in hot water for 15 min)
- 1 pack of Follow Your Heart vegan parmesan cheese
- 1/4 cup fresh basil
- 1 1/2 blocks of extra firm tofu (strained and patted dry)
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
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HIGH PROTEIN VEGAN LASAGNA | EASY & AMAZING! ????????????????????????
Crystal has been making me this lasagna lately and I just had to get her on here to share it with everyone because it's so tasty and really easy to make too!
It will make lots so you will have leftovers and I find it even better the second day.
Let us know what you thought in the comments down below. Would you enjoy something like this?
↓↓↓ Recipe ↓↓↓
Sauce ingredients:
1/2 red onion, chopped
2-3 cups mushrooms, roughly chopped (approx 8 large mushrooms)
2-3 cups zucchini, chopped (1 medium size zucchini)
1 red bell pepper, chopped
1 large handful of kale, chopped
1 860 ml (approx) jar of vegan marinara sauce
1 can crushed or diced tomatoes
Easy tofu 'ricotta'
1 block firm tofu
1.5 tbsp italian seasoning (or fresh herbs of your choosing!)
1/4 tsp black pepper
1 tsp garlic powder
2 tbsp nutritional yeast
salt (optional)
Lasagna sheets of your choosing. PLEASE read the box - you may need to pre cook your noodles or they may be oven ready. We used lentil pasta lasagna sheets that were oven ready - we fit 4 lasagna sheets in each layer (12 sheets total)
Directions:
1. preheat oven to 375 F and make sure you have a 9x13 baking dish handy!
2. add chopped onion and mushrooms to a large sauté pain, sauté until soft
3. add the chopped bell pepper and zucchini, let veggies sauté for approx 5-7 mins.
4. add the kale and marinara sauce and diced tomatoes. saute for a few more minutes until sauce is evenly heated. Remove from heat.
5. crumble tofu into medium size bowl.
6. add Italian seasoning, black pepper, garlic powder and nutritional yeast and mix together well.
7. grab your lasagna sheets - if you need to cook them, follow instructions on the box.
8. Now it is time to layer! Start by adding sauce to the baking dish, then add a layer of noodles. Crumble tofu ricotta on top and generously cover with sauce. Repeat steps until you have used everything (should be three layers). When you come to the last noodle layer, cover with remaining tofu and sauce and place vegan cheese on top - we put a good sprinkle of nutritional yeast on top!
bake at 375 F for approx. 45 mins! Serve hot or cool! This is a great dish to prepare for meals during the week as the leftovers keep well and are yummy!
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