I haven't eaten lasagna in such a long time.

I'm not too fond of having too much pasta in my life. I prefer the simple things that are highly nutritious - such as veggies, lentils and tofu. These are my staple foods, keeping blood sugar stable throughout the day, my energy high and my capacity for muscle building well in place.

This recipe took a little time, and I fiddled around to get it right - but it was so worth it. I had enough portions to see me through well beyond the end of the week. It was light, delicious and super filling.

My daughter enjoyed it, too and could not believe it was vegan.

Vegan foods can be delicious, providing all the nutrients you need. Since most of us aren't eating the necessary amount of vegetables daily, who's to say you can't stack them in lasagna and sacrifice the pasta instead?

Give this one a try over the weekend, and let me know. I highly recommend it.

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Ingredients

Vegan Mince
1 cup red lentils
2 chopped-up over-ripe tomatoes + tomato paste
2 garlic cloves
Spices in my cupboard
Vegan chicken stock cube

Cheesy sauce
1 cup of cashews
1/2 cup nutritional yeast + tofu wedge
Spices including garlic, salt and Italian
water to help the paste along
Olive oil + lemon juice
vegan cheese, you can find

Vegetables
One medium eggplant
One large zucchini

Tips
While I boiled the lentils, I made the cheese sauce and chopped the veggies. It all worked in sync, and everything was ready in time.
Don't forget the vegan cheese on top when you finish cooking the lasagna!