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Vegetarian Lasagna

Here is a recipe I created during the holiday season. Indeed, among the hearty meals of this period, I thought that a few vegetables, rich in antioxidants and which basify the metabolism, would be welcome! An ideal dish for dinner, to be enjoyed with a green salad vinaigrette with walnut oil for the omega 3 intake.

Gluten and lactose free but tasty and rich in antioxidants!

Vegetarian Lasagna


  • Coral lentil lasagna sheets (the number will depend on the size of your dish)

  • 4 eggplants

  • 1 red onion

  • 400 g tomato sauce

  • A pinch of baking soda

  • 400 g firm tofu (can be replaced by 400 g mushrooms)

  • 1 tsp miso

  • 1 tsp garlic and herb spices

  • 1 tsp arrowroot starch

  • Olive oil

  • 40 g grated parmesan

  • Pepper (optional)


Pre-heated the oven at 150° C.

1/ Chop the red onion. Cut the eggplants into small cubes. Brown the red onion with 4 tbsp of olive oil, then add the eggplants and the tsp of miso. Cook over low heat until the eggplants are tender. Add tomato sauce with baking soda and cook for a minute, then book.

2/ Crumble the tofu and add the spices. Mix together.

3/ Mix the two preparations together and add the tsp of arrowroot. Mix the preparation.

4/ Oil a Pyrex dish using a kitchen brush. Place a layer of lasagna sheets at the bottom. Cover with the eggplant/tofu preparation. Repeat the operation twice, ending with the preparation layer.

5/ Grate the parmesan and bake at 150 degrees for 35 minutes.

The choice of ingredients

Eggplant for its strong antioxidant power but also richness in polyphenol and particularly in anthocyanin which gives the purplish color of its skin (cardiovascular protection). Be careful though, it is also rich in oxalate, which may be poorly tolerated by some of you and should be avoided in case of kidney stones.

Red onion for its richness in quercetin, a powerful antioxidant and anti-inflammatory flavonoid.

Baking soda in tomato sauce to decrease tomato acidity.

Miso, fermented soybean paste, good for the health of the gut microbiota.

Coral lentil lasagna sheets to meet the health recommendations "consume legumes at least twice a week"

Tofu for phytoestrogens, particularly breast cancer protectors: supporting scientific evidence... but obviously pay attention to the source and choose it of biological origin.

Parmesan for its richness in calcium. Like all hard cheeses, it contains a negligible amount of lactose. Be careful though, it is imperative to choose it of organic origin (like all dairy products). Indeed, this ensures that the cow that produced the milk has been properly fed and prevents you from ending up with hormones and other toxins in your cheese 😉

Bon appétit !

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