Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, towering tofu lasagna with eggplant and zucchini. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Towering Tofu Lasagna with Eggplant and Zucchini is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Towering Tofu Lasagna with Eggplant and Zucchini is something that I have loved my entire life. They are fine and they look wonderful.
Zucchini and Japanese eggplant were where I landed. 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.
To begin with this recipe, we have to first prepare a few ingredients. You can have towering tofu lasagna with eggplant and zucchini using 10 ingredients and 6 steps. Here is how you cook it.
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)
- Get 6 slices zucchini (about 1 small or half-ish a large one)
- Prepare 1 large tomato
- Prepare 2 Tbsp vegetable oil, plus more if needed
- Prepare Salt & pepper to taste
- Get 1 Tbsp dried Italian herbs
- Make ready 2 cups tomato sauce
- Get 1/2 Tbsp fresh ginger, minced (optional)
- Get 1 handful mozzarella or other melty cheese
Put oil and zucchini in large nonstick skillet. This luscious zucchini and eggplant lasagna satisfies all your lasagna cravings with almost no carbs, since we are swapping out the noodles for veggies! 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.
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!
Vegetable Lasagna With White Sauce Recipes. Make Meatless Lasagna Taste Amazing With Eggplant and Zucchini. In a cast-iron pan on medium high, heat the oil, garlic. Like regular lasagna, the preparation and layers take some patience to put together. Egg Plant (or zucchini) Noodle Lasagna. · Easy Eggplant Lasagna is a tasty alternative to the carb-filled pasta version!
So that’s going to wrap this up for this exceptional food towering tofu lasagna with eggplant and zucchini recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
