What you need


  • 1 capsicum
  • 1/2 eggplant
  • 3 zucchinis
  • 1 bloc tofu (350gr)
  • 1 spanish onion
  • 3 cloves of garlic
  • 1 tin of organic diced tomatoes
  • Coconut oil for cooking
  • Spices to taste (here I used thyme, salt, black pepper, cayenne and tumeric)



What you do


- Cut the zucchinis in long slices


- Cut the eggplants in slices and fry them in a pan with a tablespoon of coconut oil until soft


- Dice the onion, garlic, capsicum and stier fry them with the tofu (scrambled) in a pan with some coconut oil. Add spices.


- Spread some diced tomatoes in your lasagna plate and place a layer of zucchini slices on top


- Spread a layer of veggies and scrambled tofu on top, then a layer of zucchinis, then a layer of tomato sauce, then a layer of grilled eggplants and keep going until you’ve got nothing left


- Place in the oven for about 15 or 20 minutes to warm the whole plate


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