30 Min


2 Portions



100g of Aubergines

100g Vegetables of your choice ( I chose broccoli and cauli flower)

50g of Cheese ( for your vegetarian half)

150g of Tofu

Tomato Sauce

Sliced Button Mushrooms

Method of Preparation

Lay sliced aubergines on bottom of a oven baking pan and create the layers. First add all the chopped vegetables and then few slices of tofu. sprinkle oregano, pink salt and coriander to taste. Cover it all with tomato sauce and add another layer of aubergines, top it again with tofu and the herbs of your choice.

Add cheese to one half and cherry tomatoes and mushrooms on top of the entire lasagna.

Stuck in the oven at 200 degrees until golden (about 15 min).