Special Tofu Skin Lasagna
Special Tofu Skin Lasagna
Healthy and Delicious Tofu Skin Lasagna Recipe (No Pasta)
Introducing Lasagna, the quintessential Italian dish beloved by everyone from students who adore pizza to adults looking for a great beer snack. This recipe offers a healthier and more special way to enjoy it by using nutritious tofu skin instead of traditional pasta sheets. Baked in the oven, this lasagna features the chewy texture of tofu skin, savory minced beef, and fresh vegetables, creating a deep and satisfying flavor profile enhanced by the richness of melted cheese. It’s a simple yet elegant dish perfect for home parties or special occasions!
Main Ingredients- 300g Beef brisket (ground or finely chopped)
- 1 pack Tofu skin (approx. 3-4 sheets)
- 1/2 medium Onion
- 1/2 Red bell pepper
- 1/2 Yellow bell pepper
- 75g Oyster mushrooms
- Adequate amount of pizza cheese (mozzarella, cheddar, or your preference)
Cooking Instructions
Step 1
First, prepare all the ingredients for your lasagna. Having the main components like tofu skin, beef, bell peppers, mushrooms, and cheese, along with the sauce and seasonings ready, will make the cooking process much smoother.
Step 2
Pat the beef dry with paper towels to remove excess blood. This step is crucial for eliminating any gamey odors and ensuring a clean taste. Chop the beef into small, bite-sized pieces for the lasagna. If you purchased pre-cut brisket from a butcher, thaw it if it was frozen before dicing.
Step 3
Seed the colorful bell peppers and julienne them to a similar length as the beef. Gently rinse the oyster mushrooms under running water, pat them dry, and then tear them lengthwise into bite-sized pieces. This preparation allows the mushrooms to absorb flavors better.
Step 4
Heat 1 tablespoon of cooking oil in a deep pan over medium heat. Add the drained beef and cook, stirring occasionally. It’s best to use minimal oil, allowing the beef’s natural fat to render. Once the beef is about halfway cooked, season with a pinch of black pepper for added aroma.
Step 5
When the beef has released most of its blood and is browning, add the julienned onion. Sauté until the onion becomes translucent. The sweetness of the onion will balance the richness of the beef.
Step 6
Now, add the colorful bell peppers and the torn oyster mushrooms to the pan. Stir-fry with the beef and onions until the vegetables soften slightly. The moisture released from the vegetables will help cook everything evenly and add flavor.
Step 7
Season the cooked beef and vegetable mixture with about 1/4 teaspoon of fine salt. Adjust the salt according to the saltiness of your tomato sauce, tasting as you go.
Step 8
Lightly grease the bottom of your oven-safe dish with cooking oil, butter, or margarine. This important step prevents the tofu skin from sticking or burning on the bottom during baking.
Step 9
Place a layer of tofu skin at the bottom of the greased oven dish. This will serve as your lasagna noodles.
Step 10
Spread a generous layer of tomato sauce over the tofu skin. Then, add a layer of the cooked beef and vegetable mixture, followed by a good sprinkle of pizza cheese. Repeat this layering process with tofu skin, tomato sauce, the meat and vegetable mixture, and cheese 2-3 more times. Finish with a final layer of cheese for a golden-brown topping.
Step 11
Place the assembled lasagna into a preheated oven. Be sure to preheat your oven to 200°C (400°F) before you begin assembling.
Step 12
Bake in the preheated oven at 200°C (400°F) for approximately 7 minutes, or until the cheese is melted and golden brown, and the edges of the tofu skin are lightly crisped. Baking time may vary depending on your oven. Serve hot for the best experience!
