Tofu lasagna
Serving 4 people 20mn preparation –cooking time :40mn
  • 250gr of plain tofu
  • 200gr of raw lasagna
  • 200gr of frozen green peas
  • 4 nice tomatoes
  • 2 onions, 4 cloves of garlic
  • 50gr of mozzarella
  • 1 tiny bunch of  fresh oregano (or dried)
  • 8 nice basil leaves
  • 1 big spoon of olive oil
  • 20cl of plain soymilk
  • 10gr of butter
  • 2 big spoons of olive oil
  • 25gr of wheat flour
  • 70gr of parmesan
  • ½ teaspoon of grated nutmeg
  1. Cook the lasagna in a big quantity of  salted water, drain them and arrange in a plate with absorbent paper to remove the excess of water. Pre-heat the oven at 180 degrees.
  2. Cook the green peas into boiling water for 10mn.Fry the onion pealed and minced in a saucepan with olive oil and add the tofu, tomatoes cut in cubes, green peas (drained), basil, oregano, garlic pealed and crushed, salt and pepper. Simmer for 10mn.
  3. Prepare the béchamel : pour the oil and butter in a casserole. When the butter has melted, add the flour and stir well to avoid lumps. Add the soymilk at once, keep mixing till the sauce gets thicker then add nutmeg, salt, pepper and parmesan.
  4. In a well oiled dish, arrange 1 layer of lasagna, 1 layer of tomato preparation, 1 layer of béchamel. Do it 1 more time ending up with 1 layer of lasagna then slices of mozzarella. Cover with aluminium foil and cook for 20mn. Remove the aluminium, bake it for 10 more minutes and serve as soon as ready.