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Towering Tofu Lasagna with Eggplant and Zucchini. Try Bertolli's eggplant & zucchini lasagna recipe for dinner tonight - this lasagna is the perfect blend of tender noodles, bubbly cheese, and delicious vegetables. Kick up your veggie intake with this warm and bubbly Eggplant & Zucchini Lasagna.

Towering Tofu Lasagna with Eggplant and Zucchini is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Towering Tofu Lasagna with Eggplant and Zucchini is something that I have loved my entire life.

To get started with this recipe, we must 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:

1. Make ready 1 block firm tofu
2. Get 6 slices eggplant (about 1 small or 1/2 larger one)
3. Take 6 slices zucchini (about 1 small or half-ish a large one)
4. Take 1 large tomato
5. Prepare 2 Tbsp vegetable oil, plus more if needed
6. Prepare Salt & pepper to taste
7. Make ready 1 Tbsp dried Italian herbs
8. Take 2 cups tomato sauce
9. Make ready 1/2 Tbsp fresh ginger, minced (optional)
10. Take 1 handful mozzarella or other melty cheese

Great recipe for Towering Tofu Lasagna with Eggplant and Zucchini. 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! Go vegetarian or, if you want a little bit of meat in there, use a meaty tomato.

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!

Top with remaining eggplant and zucchini, sauce and Parmesan. Remove foil and top with remaining mozzarella. Eggplant and zucchini can be used to make this lasagna, but I think eggplant works best and is in season, but feel free to use zucchini or even lasagna noodles instead, just cook them according to package directions. It's extremely good and there are so many lasagna fillings you can use, like our vegan bolognese sauce or our lentil bolognese. Top with a generous amount of nutritional yeast.

Above is the right way to cook towering tofu lasagna with eggplant and zucchini, very easy to make. Do the cooking stages correctly, calm down and use your coronary heart then your cooking will probably be delicious. There are various recipes that you would be able to strive from this web site, please discover what you want. If you happen to like this recipe please share it with your pals. Happy cooking.