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in the kitchen with our resident food bloggers: An italian classic!

This week we are bringing you three different takes on the classic yet forever satisfying dish – Lasagne.

(Suitable for vegan & vegetarian diets)



-2 tbsp oil
-1 onion, sliced
-1 garlic clove, sliced
-1 aubergine, cut into chunks
-1 red pepper
-8 plum tomatoes, halved
-350ml passata
-200g ready-cooked lasagne sheets
-6 tbsp half-fat crème fraîche
-2 tbsp grated parmesan
(or vegetarian alternative)


Step 1: Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
Step 2: Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

Believe us, this dish tastes just as good as it sounds!




For the lasagne:
-12 whole grain lasagne noodles
-1 tbsp extra virgin olive oil
-1 medium zucchini, chopped (optional)
-8oz pkg sliced mushrooms
-12oz pkg frozen spinach, thawed
-1 cup frozen peas, thawed (optional)
-5-10 cups marinara sauce (I like mine saucy!)
For the tofu ricotta:
-2-14oz pkg extra firm tofu, drained and pressed
-10oz tub roasted garlic hummus (1 heaping cup)
-½ cup nutritional yeast
-¼ cup fresh basil, finely chopped (optional)
-1 tsp salt
-1 tsp garlic powder


Step 1: Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
Step 2: Heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.
Step 3: Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.
Step 4: Place around 1½ cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 width wise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1½ cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1½ cups or more of sauce. Top with a sprinkle of nutritional yeast.
Cover with foil and bake for 30 minutes.

Tasty & simple – that’s our kinda’ meal!



Created by our resident MGS blogger @healthywithhally


-500g mince 5% fat minced meat
-1 tin of chopped tomato’s
-half a carton passata
– 1 chopped onion
– cup of cut mushroom
-half cup of peas
-ginger, garlic, mixed herbs, salt, pepper
-Butternut squash sheets

White sauce ingredient:
-200g quark
-2 eggs


Step 1: Pre-heat the oven to 180 degrees. Fry your chopped onions and mincemeat together until cooked.
Step 2: Add the chopped tomatoes, passata, peas, mushrooms, seasonings and mixed herbs.
Step 3: Stir well and leave on a low heat with lid on for around 20 minutes.
Step 4: In a separate bowl mix the quark and 2 eggs together.
Before you start to layer the dish taste the mixture and add extra herbs/seasoning to your own taste preference!
…Now its time to layer!
Step 5: Start off the with mince mixture at the bottom then a layer with butternut squash sheets, a layer of the white sauce and repeat 2-3 times depending on how deep your dish is. Place in oven for 30-40 minutes.
Time to serve! You can crumble some feta cheese on top or any cheese of your choice; we chose to serve our lasagne with a side salad which had feta cheese in.

Truly delicious!


We hope you enjoy these tasty recipes!

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Love MGS



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