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Towering Tofu Lasagna with Eggplant and Zucchini
Towering Tofu Lasagna with Eggplant and Zucchini

Before you jump to Towering Tofu Lasagna with Eggplant and Zucchini recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.

Healthy and balanced eating encourages a feeling of health and wellbeing. Increasing our daily allowance of sensible foods while lowering the intake of unhealthy types plays a part in a more wholesome feeling. Eating more vegetables helps you feel better than eating a piece of pizza. Sometimes it’s difficult to find wholesome foods for something to eat between meals. You can spend numerous hours at the food market searching for the perfect snack foods to make you feel healthy. Why not try some of the following wholesome snacks the next time you need some extra energy?

Healthy foods made from whole grains are fantastic for a easy snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch. Eating on the run can be healthier with whole fiber chips and crackers. Make the shift from refined products just like white bread to the healthier whole grain options.

A large selection of quick health snacks is easily obtainable. Being healthier doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to towering tofu lasagna with eggplant and zucchini recipe. To make towering tofu lasagna with eggplant and zucchini you only need 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Towering Tofu Lasagna with Eggplant and Zucchini:
  1. Use block firm tofu
  2. You need slices eggplant (about 1 small or 1/2 larger one)
  3. You need slices zucchini (about 1 small or half-ish a large one)
  4. Provide large tomato
  5. Get vegetable oil, plus more if needed
  6. Get Salt & pepper to taste
  7. Take dried Italian herbs
  8. Take tomato sauce
  9. Take fresh ginger, minced (optional)
  10. Take mozzarella or other melty 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!

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