Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, towering tofu lasagna with eggplant and zucchini. It is one of my favorites. This time, I’m gonna 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 popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Towering Tofu Lasagna with Eggplant and Zucchini is something that I have loved my whole life. They’re nice and they look fantastic.
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 recipe, we must 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:
- Make ready 1 block firm tofu
- Take 6 slices eggplant (about 1 small or 1/2 larger one)
- Prepare 6 slices zucchini (about 1 small or half-ish a large one)
- Take 1 large tomato
- Take 2 Tbsp vegetable oil, plus more if needed
- Take Salt & pepper to taste
- Get 1 Tbsp dried Italian herbs
- Make ready 2 cups tomato sauce
- Make ready 1/2 Tbsp fresh ginger, minced (optional)
- Get 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. This luscious zucchini and eggplant lasagna satisfies all your lasagna cravings with almost no carbs, since we are swapping out the noodles for veggies! Put oil and zucchini in large nonstick skillet.
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!
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. 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. Low carb, healthy lasagna made with zucchini noodles and tofu.
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