Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, towering tofu lasagna with eggplant and zucchini. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
Towering Tofu Lasagna with Eggplant and Zucchini is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Towering Tofu Lasagna with Eggplant and Zucchini is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Take 1 block firm tofu
- Make ready 6 slices eggplant (about 1 small or 1/2 larger one)
- Take 6 slices zucchini (about 1 small or half-ish a large one)
- Get 1 large tomato
- Take 2 Tbsp vegetable oil, plus more if needed
- Make ready Salt & pepper to taste
- Make ready 1 Tbsp dried Italian herbs
- Get 2 cups tomato sauce
- Make ready 1/2 Tbsp fresh ginger, minced (optional)
- Make ready 1 handful mozzarella or other melty cheese
Put oil and zucchini in large nonstick skillet. Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese. This luscious zucchini and eggplant lasagna satisfies all your lasagna cravings with almost no carbs, since we are swapping out the noodles for veggies!
Instructions to make Towering Tofu Lasagna with Eggplant and Zucchini:
- Wrap tofu in a paper towel and microwave for 1-2 minutes. Discard paper towel and cut into 8 equally thick slices.
- Slice zucchini and eggplant into into round slices 1/2 inch or 1 cm thick. Cut the tomato into thinner thin slices.
- 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.
- 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.
- On top of that, add layer of eggplant & remaining tofu slices. Pour over remaining sauce.
- 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!
Tofu Kebabs with Zucchini & Eggplant. 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. Vegetable Lasagna With White Sauce Recipes. This is better than the classic, trust us on this one… Lasagna is a go-to dish for our family and, while it's full of tomatoes and tastes delicious, it doesn't have that much going for it in regards to healthy eating. Low carb, healthy lasagna made with zucchini noodles and tofu.
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