This warming, hearty meal can actually be incorporated really easily into a healthy diet. In traditional lasagne, the meat, white sauce, white pasta and cheese make it the more unhealthy choice. This version, using wholewheat pasta, veg and better cheeses is actually amazing – it tastes just as good (even my carnivorous friends agree) and is significantly better for you. Just make one at the weekend and it’ll do you for meals throughout the week.
- 1.5kg veg (I use pepper, courgette, onion, aubergine etc.) – anything you can roast!
- Wholewheat lasagne sheets (you can buy these at most supermarkets)
- 400g chopped tomatoes
- 350g passata
- 250g ricotta (see bottom for how to make vegan ricotta)
- 120g mozzarella ball (or vegan mozzarella)
- Olive oil
- Pre-heat oven to 180 degrees
- Chop the vegetables into small chunks and toss with olive oil and a pinch of salt. Roast for 30-40 minutes until lightly charred.
- Once cooked, pour into a lasagne dish
- Pour over the chopped tomato
- Put down one layer of lasagne sheets
- Pour over the passata and do another layer of lasagne
- Dollop the ricotta over the top layer and spread over the top with the back of a spoon
- Tear the mozzarella into small chunks and place evenly over the top of the lasagne
- Return the lasagne to the over for 20-25 minutes, until brown on top.
nb/ if you want to use veg that isn’t best roasted you can – mushrooms work well but must be pan-fried. Fry them with garlic and oil and then add them as you would the other veg!
- 40g sunflower seeds
- 1 block firm tofu
- 1tbsp olive oil
- 1tbsp lemon juice
- Pinch of salt
- 4 cloves of garlic, finely chopped
- 30g nutritional yeast
- Dry the tofu as much as possible and blend with the sunflower seeds until mostly smooth
- Mix in all the other ingredients, adding the nutritional yeast last.
- Use in place of the ricotta for any recipe. Makes about 2 cups.