Easiest Way to Prepare Perfect Towering Tofu Lasagna with Eggplant and Zucchini

Towering Tofu Lasagna with Eggplant and Zucchini. 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!

It's extremely good and there are so many lasagna fillings you can use, like our vegan bolognese sauce or our lentil bolognese. 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 sauce.. You can have Towering Tofu Lasagna with Eggplant and Zucchini using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Towering Tofu Lasagna with Eggplant and Zucchini

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

Low carb, healthy lasagna made with zucchini noodles and tofu. This vegetarian zucchini lasagna is packed with protein and loaded with Italian flavor! The cold weather has me craving warm comfort foods like chili, soup and lasagna. I love a good vegetarian lasagna and zucchini squash is the perfect sub for regular.

Towering Tofu Lasagna with Eggplant and Zucchini step by step

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!.

Try using roasted zucchini and Japanese eggplant to replace the noodles in this vegetable-loaded and gluten-free recipe for vegetarian zucchini and eggplant lasagna. 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 sauce.. Top with remaining eggplant and zucchini, sauce and Parmesan. Remove foil and top with remaining mozzarella.