Towering Tofu Lasagna with Eggplant and Zucchini
Towering Tofu Lasagna with Eggplant and Zucchini

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, towering tofu lasagna with eggplant and zucchini. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Towering Tofu Lasagna with Eggplant and Zucchini is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Towering Tofu Lasagna with Eggplant and Zucchini is something which I have loved my entire life. They’re nice and they look wonderful.

Replace the noodles with zucchini and Japanese eggplant in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna. Toss zucchini and eggplant with olive oil, and salt. Arrange on two baking sheets, roast in the top and bottom thirds of the oven.

To get started with this particular recipe, we have to prepare a few components. You can cook towering tofu lasagna with eggplant and zucchini using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Towering Tofu Lasagna with Eggplant and Zucchini:
  1. Get 1 block firm tofu
  2. Make ready 6 slices eggplant (about 1 small or 1/2 larger one)
  3. Make ready 6 slices zucchini (about 1 small or half-ish a large one)
  4. Make ready 1 large tomato
  5. Make ready 2 Tbsp vegetable oil, plus more if needed
  6. Prepare Salt & pepper to taste
  7. Prepare 1 Tbsp dried Italian herbs
  8. Make ready 2 cups tomato sauce
  9. Take 1/2 Tbsp fresh ginger, minced (optional)
  10. Prepare 1 handful mozzarella or other melty cheese

Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese. Put oil and zucchini in large nonstick skillet. Tofu Kebabs with Zucchini & Eggplant.

Steps to make Towering Tofu Lasagna with Eggplant and Zucchini:
  1. Wrap tofu in a paper towel and microwave for 1-2 minutes. Discard paper towel and cut into 8 equally thick slices.
  2. Slice zucchini and eggplant into into round slices 1/2 inch or 1 cm thick. Cut the tomato into thinner thin slices.
  3. Heat about 2 Tbsp oil in a frying pan on medium. Lightly fry tofu, eggplant and zucchini slices on both sides until a little browned/a little softened, then sprinkle with salt, pepper and herbs. Add more oil to frying pan if things start to stick. Eggplant tends to need more oil than other things.
  4. Grease a gratin or baking dish with a bit of vegetable oil, and pour in about 1/3 of the tomato sauce. Lay down 4 slices of tofu as the bottom layer with zucchini layer on top of that. Pour over another 1/3 of the sauce. Sprinkle in some fresh ginger here if using.
  5. On top of that, add layer of eggplant & remaining tofu slices. Pour over remaining sauce.
  6. Sprinkle cheese evenly over the lasagna. Lastly, lay the slices of tomato over top. Place in toaster oven or top rack of oven and turn on broil setting. Cook until the cheese melts and slightly browns. I think I baked mine a bit too brown here, but YUM!

We've divided the tofu and veggies onto separate skewers because the tofu is delicate and sticks to the grill more easily than the eggplant and zucchini. Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! The noodles are replaced by eggplant and zucchini ribbons, boosting the nutritional value and FLAVOR. Vegetable Lasagna With White Sauce Recipes. Low carb, healthy lasagna made with zucchini noodles and tofu.

So that is going to wrap it up with this special food towering tofu lasagna with eggplant and zucchini recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!