How to Make Super Quick Homemade Towering Tofu Lasagna with Eggplant and Zucchini

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, towering tofu lasagna with eggplant and zucchini. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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 popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Towering Tofu Lasagna with Eggplant and Zucchini is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to 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. Take 1 block firm tofu
2. Prepare 6 slices eggplant (about 1 small or 1/2 larger one)
3. Get 6 slices zucchini (about 1 small or half-ish a large one)
4. Prepare 1 large tomato
5. Prepare 2 Tbsp vegetable oil, plus more if needed
6. Take Salt & pepper to taste
7. Take 1 Tbsp dried Italian herbs
8. Prepare 2 cups tomato sauce
9. Make ready 1/2 Tbsp fresh ginger, minced (optional)
10. Take 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’s going to wrap this up for this special food towering tofu lasagna with eggplant and zucchini recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!