Recipe of Ultimate Towering Tofu Lasagna with Eggplant and Zucchini

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, towering tofu lasagna with eggplant and zucchini. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Zucchini and Japanese eggplant were where I landed. When you thinly slice these veggies, they work the way noodles do in a traditional lasagna. Zucchini and eggplant are both very watery vegetables, so roasting them first will allow them to release some liquid while they cook. Try Bertolli's eggplant & zucchini lasagna recipe for dinner tonight - this lasagna is the perfect blend of tender noodles, bubbly cheese, and delicious vegetables.

Towering Tofu Lasagna with Eggplant and Zucchini is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Towering Tofu Lasagna with Eggplant and Zucchini is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first 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. Get 1 block firm tofu
2. Take 6 slices eggplant (about 1 small or 1/2 larger one)
3. Make ready 6 slices zucchini (about 1 small or half-ish a large one)
4. Make ready 1 large tomato
5. Take 2 Tbsp vegetable oil, plus more if needed
6. Take Salt & pepper to taste
7. Make ready 1 Tbsp dried Italian herbs
8. Take 2 cups tomato sauce
9. Take 1/2 Tbsp fresh ginger, minced (optional)
10. Make ready 1 handful mozzarella or other melty 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. A meat-free and gluten-free lasagna made from, you guessed it right, eggplants and tofu. It's so satisfying you won't even miss the meat.

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!

A meat-free and gluten-free lasagna made from, you guessed it right, eggplants and tofu. It's so satisfying you won't even miss the meat. 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. Make Meatless Lasagna Taste Amazing With Eggplant and Zucchini.

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