Black Bean and Tofu Lasagne

Packed with plant protein this lasagne recipe will sure become one of your absolute favourite dishes for weeknight dinners and family get togethers.


Prep Time: 25 mins
Cook Time: 45 mins
Yields: 6


  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 1 can diced tomatoes
  • handful fresh basil leaves
  • 1 teaspoon oregano
  • 2 cups cooked black beans
  • 350 g firm tofu, grated
  • 2 tablespoons nutritional yeast
  • 500 g napoletana sauce or tomato sauce of your choice
  • 12 no pre-cook lasagna sheets
  • 1 cup grated cheese


  1. In a large frying pan heat oil over medium heat and add onions. Cook for 5 minutes or until golden brown. Add in diced tomatoes, basil, oregano, black beans and tofu. Stir to combine and cook for 10 minutes. Switch off the heat and mix in the nutritional yeast. Set the mixture aside.
  2. Preheat oven to 180°C and grease a baking dish. Spread a few tablespoons of the napoletana sauce over the base of the dish. Followed by 3 lasagna sheets and bean and tofu mixture. Repeat the layering process three more times, finishing with a bean and tofu layer.
  3. Cover the dish with foil and bake for 30 minutes. Remove foil and sprinkle with cheese. Return to the oven and bake for another 15 minutes or until golden brown.
  4. Leave for 20 minutes to slightly cool down in the dish before slicing and serving. Enjoy!

Nutrition Facts

Per serving: 587 KCALS | 16G FAT | 5G SAT FAT | 84.4G CARBS | 6.8G SUGAR | 5.8G FIBRE | 29G PROTEIN

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