How to Prepare Quick Towering Tofu Lasagna with Eggplant and Zucchini

Hey everyone, it’s Jim, welcome to our recipe page. 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 will make it a bit unique. This is gonna smell and look delicious.

Juicy layers of pan-seared tofu, eggplant and zucchini topped off with melty cheese and fresh tomato slices. Healthy and doesn't take forever to make! You can use just eggplant or just zucchini. This recipe can be easily doubled for more!

Towering Tofu Lasagna with Eggplant and Zucchini is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Towering Tofu Lasagna with Eggplant and Zucchini is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have 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. Take 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. Prepare 1 large tomato
5. Take 2 Tbsp vegetable oil, plus more if needed
6. Get Salt & pepper to taste
7. Prepare 1 Tbsp dried Italian herbs
8. Make ready 2 cups tomato sauce
9. Make ready 1/2 Tbsp fresh ginger, minced (optional)
10. Make ready 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. Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.

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!

Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more 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. Tofu Kebabs with Zucchini & Eggplant.

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