Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, towering tofu lasagna with eggplant and zucchini. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Towering Tofu Lasagna with Eggplant and Zucchini is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Towering Tofu Lasagna with Eggplant and Zucchini is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular 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
- Prepare 6 slices eggplant (about 1 small or 1/2 larger one)
- Make ready 6 slices zucchini (about 1 small or half-ish a large one)
- Make ready 1 large tomato
- Prepare 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
- Prepare 1/2 Tbsp fresh ginger, minced (optional)
- Take 1 handful mozzarella or other melty cheese
Put oil and zucchini in large nonstick skillet. 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.
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!
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. I love a good vegetarian lasagna and zucchini squash is the perfect sub for regular lasagna noodles so I decided to make a low-carb, protein packed Thanks for posting this recipe! I love to make lasagna with eggplant, it's delicious. Lasagna-Gluten-Free Lasagna (With Zucchini & Eggplant) Gluten-Free Recipes.
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