Step-by-Step Guide to Prepare Super Quick Homemade Towering Tofu Lasagna with Eggplant and Zucchini

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, towering tofu lasagna with eggplant and zucchini. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Zucchini and Japanese eggplant were where I landed. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. Zucchini and eggplant are both very watery vegetables, so roasting them first will allow them to release some liquid while they cook. Try Bertolli's eggplant & zucchini lasagna recipe for dinner tonight - this lasagna is the perfect blend of tender noodles, bubbly cheese, and delicious vegetables.

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

To get started with this particular recipe, we must 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 it.

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. Prepare 1 large tomato
5. Make ready 2 Tbsp vegetable oil, plus more if needed
6. Make ready Salt & pepper to taste
7. Prepare 1 Tbsp dried Italian herbs
8. Take 2 cups tomato sauce
9. Get 1/2 Tbsp fresh ginger, minced (optional)
10. Take 1 handful mozzarella or other melty cheese

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. A meat-free and gluten-free lasagna made from, you guessed it right, eggplants and tofu. It's so satisfying you won't even miss the meat.

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!

A meat-free and gluten-free lasagna made from, you guessed it right, eggplants and tofu. It's so satisfying you won't even miss the meat. 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. Make Meatless Lasagna Taste Amazing With Eggplant and Zucchini.

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