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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, towering tofu lasagna with eggplant and zucchini. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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

Rao's will take your Lasagna to the next level with one of our famous sauces. Simple ingredients, great flavors to please everybody and an unforgettable taste. Great recipe for Towering Tofu Lasagna with Eggplant and Zucchini.

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

The ingredients needed to make Towering Tofu Lasagna with Eggplant and Zucchini:
  1. Take 1 block firm tofu
  2. Prepare 6 slices eggplant (about 1 small or 1/2 larger one)
  3. Take 6 slices zucchini (about 1 small or half-ish a large one)
  4. Get 1 large tomato
  5. Prepare 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. Prepare 1 handful mozzarella or other melty cheese

Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna. This premium vegetarian recipe is tasty, cheesy. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. Toss zucchini and eggplant with olive oil, and salt.

Instructions 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!

When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. Toss zucchini and eggplant with olive oil, and salt. Top with remaining eggplant and zucchini, sauce and Parmesan. Remove foil and top with remaining mozzarella. Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices.

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