Tofu Lasagna with Minced Meat and Aubergines
Tofu Lasagna with Minced Meat and Aubergines

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tofu lasagna with minced meat and aubergines. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Tofu Lasagna with Minced Meat and Aubergines is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Tofu Lasagna with Minced Meat and Aubergines is something which I’ve loved my entire life. They are fine and they look fantastic.

Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more I made this recipe for my meat-eating gf and myself. I was surprised at how much it makes.

To begin with this particular recipe, we must first prepare a few ingredients. You can have tofu lasagna with minced meat and aubergines using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tofu Lasagna with Minced Meat and Aubergines:
  1. Prepare 1 block Tofu
  2. Prepare 100 grams Minced meat (pork or a blend with beef)
  3. Get 1 small Aubergine (I used frozen)
  4. Make ready 1 slice Melting type cheese (pizza cheese)
  5. Prepare Seasoning ingredients:
  6. Make ready 2 tbsp Ketchup
  7. Take 1 tbsp Japanese Worcestershire sauce

This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorful. No cheese means this recipe is much lower in fat than other traditional lasagna recipes.

Instructions to make Tofu Lasagna with Minced Meat and Aubergines:
  1. Wrap the tofu in paper towels to drain.
  2. Fry the minced meat quickly and add the aubergine when the meat is cooked through. You don't need to separate the lumps of meat.
  3. I used frozen aubergine. If you use fresh aubergine, soak in water first to remove the bitterness and cut into bite sizes.
  4. Add the ketchup and Japanese Worcestershire sauce and continue to fry.
  5. Slice the tofu horizontally in half and place on a gratin dish. If you line the gratin dish with parchment paper beforehand, it will be easy to serve later.
  6. Place the sauce from Step 4 onto Step 5. Top with melting type cheese or use pizza cheese.
  7. The meat is cooked through already so once the cheese is golden brown, it is done.

Vegan Tofu Lasagna With Spinach Recipe. Mapo tofu is already saucy but for lasagna, I needed to separate the meat from the tofu (which would be my ricotta substitute). Bake until the top is browned and the edges of noodles are crusty. The tofu "ricotta" has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna that most of us grew up with. This recipe is also great for making stuffed shells.

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