Tofu lasagne

Thin slices of tofu can be used instead of sheets of lasagne. Once it is in the oven, the tofu absorbs the other flavours. This lasagne is not only delicious, but also good for your waistline. 

Dinner / Serves three / 45 minutes


1 block ProLaTerre tofu naturel (250 g) - salt - 1 courgette - 2 Tbsp. oil - 2 onions, finely chopped – 1 tsp Italian herbs – 1 tin chopped tomatoes (400 g)  – pepper – 3 Tbsp. black olive rings – 3 Tbsp. green pesto - basil leaves 


1. Preheat the oven to 180°C.

2. Cut the tofu into thin slices. A mandolin makes this very easy. Lay the slices on a tea towel and sprinkle with some salt.

3. Cut the courgette in the same way. Brush the slices with oil and grill them in a grill pan until grill marks appear.

4. Heat 1 tablespoon of oil in a frying pan. Fry the onions until they are translucent then add the Italian herbs and tinned tomatoes. Season with salt and pepper. Simmer for eight minutes on a low heat, until most of the liquid has evaporated.

5. Take a large oven dish. Make three individual lasagne stacks, beginning with a thin layer of tomato sauce. Sprinkle some black olives over the sauce, place a slice of tofu on top and coat with a thin layer of pesto. Lay some slices of grilled courgette on top. Repeat until the ingredients have been used up.

6. Cook the lasagne in the oven for 20 minutes.

7. Garnish with some basil leaves.