Spray your casserole dish ..Set aside .
Slice an eggplant ( length ways ) and layer the base of the dish with eggplant slices .
Season with dried Italian herbs , a sprinkle of nigella seeds ,
Slice up a zucchini .....place a layer of zucchini over the eggplant
Place balls of cherry bocconini cheese and level out this layer with the addition of sliced mushrooms
Season with fresh coriander .
At this stage crack 6 eggs over the mushrooms
Repeat the layering with the egg plant , zucchini and mushrooms seasoning with the Italian herbs and nigella seeds .
Finally top with grated cheese and a little cracked pepper and nigella seeds .
Bake in a moderate oven that has been preheated to 160 deg C for 40 minutes .
Slice an eggplant ( length ways ) and layer the base of the dish with eggplant slices .
Season with dried Italian herbs , a sprinkle of nigella seeds ,
Slice up a zucchini .....place a layer of zucchini over the eggplant
Place balls of cherry bocconini cheese and level out this layer with the addition of sliced mushrooms
Season with fresh coriander .
At this stage crack 6 eggs over the mushrooms
Repeat the layering with the egg plant , zucchini and mushrooms seasoning with the Italian herbs and nigella seeds .
Finally top with grated cheese and a little cracked pepper and nigella seeds .
Bake in a moderate oven that has been preheated to 160 deg C for 40 minutes .
This vegetarian lasagne , is low in carbs , gluten free and can be enjoyed by those people who follow a paleo lifestyle .
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