Recipe: Two-way Healthy Lasagna
This delicious recipe is a Body Plot and a family favourite. It is full of anti oxidants, fibre, nutrients and is amazingly diversified. Within this recipe, we also make two versions of our lasagna into one to accomodate different dietary requirements. One side is made completely vegan without cauliflower for Shaf whilst the other is made without lasagna sheets and with protein cheese for Sonali. We want to show you that it is totally doable to make one dish for the whole family, even if you are eating healthily or you just have fussy kids!
Ingredients:
- Body Plot pomodoro sauce (recipe on our website)
- Chunky chopped vegetables of choice, we used; red peppers, onions, aubergines, cauliflower, mushrooms and asparagus
- Lasagna sheets
- Garlic
- Nutritional yeast
- Protein cheese / vegan cheese
- 400ml soya milk
- 2 tbsp vitalite
- 4 tbsp multi grain flour
- Pepper
- Himalayan pink salt
- Oregano
Method:
1. Cut one aubergine into 2cm thick slices.
2. Add 1 tsp organic coconut oil followed by onions to a non stick wok and cook until translucent.
3. Add crushed garlic and optional chillies and sauté for 1 minute.
4. Add the vegetables and stir until half cooked.
5. Add pomodoro followed by your seasoning and cook on medium heat for a further 10 minutes.
6. Remove from heat and keep aside.
7. In another pan, add the vitalite to a hot pan and let it bubble. As soon as it does, add the flour and use a whisk to quickly whisk until it forms crumbs.
8. Add the soya milk and reduce to medium heat. Keep whisking until it forms a thick white sauce.
9. In a large roasting tin, add vegetable mix, followed by lasagna sheets or in my case, aubergine slices, top with bechamel and repeat!
10. Top with vegan cheese or protein cheese followed by nutritional yeast and oregano.
11. Place foil on top and add to a preheated oven at 200 degrees for 45 minutes.
12. Serve with greens!








