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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.
To begin with this particular recipe, we must first prepare a few components. You can cook towering tofu lasagna with eggplant and zucchini using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Towering Tofu Lasagna with Eggplant and Zucchini:
- Get 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)
- Get 1 large tomato
- Get 2 Tbsp vegetable oil, plus more if needed
- Prepare Salt & pepper to taste
- Take 1 Tbsp dried Italian herbs
- Prepare 2 cups tomato sauce
- Take 1/2 Tbsp fresh ginger, minced (optional)
- Make ready 1 handful mozzarella or other melty cheese
Put oil and zucchini in large nonstick skillet. Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese. This luscious zucchini and eggplant lasagna satisfies all your lasagna cravings with almost no carbs, since we are swapping out the noodles for veggies!
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!
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. Vegetable Lasagna With White Sauce Recipes. This is better than the classic, trust us on this one… Lasagna is a go-to dish for our family and, while it's full of tomatoes and tastes delicious, it doesn't have that much going for it in regards to healthy eating. Low carb, healthy lasagna made with zucchini noodles and tofu.
Above is how to prepare dinner towering tofu lasagna with eggplant and zucchini, very easy to make. Do the cooking levels appropriately, loosen up and use your coronary heart then your cooking might be delicious. There are many recipes that you can attempt from this web site, please discover what you want. If you happen to like this recipe please share it with your friends. Comfortable cooking.
