As the evenings grow lighter and we peel off the layers, I don’t know about you, but my focus turns to lighter healthier food, which lifts our spirits and in turn makes us feel good and more energetic. Cut to this month’s recipe – a healthy and vegan lasagne! Yes, healthy and vegan with my no-dairy cheese sauce. Really, you can hardly tell the difference. It takes a bit of preparation but it’s well worth the effort.


2 tins of 400gr chopped tomatoes
2 cloves of garlic
2 medium onions
Splash of red wine if you have a bottle open!
Tablespoon of olive oil
Black pepper and sea salt to taste
Really good tomato purée
Touch of Maple Syrup

Pop everything in a slow cooker if you have one, or simmer over a low heat for 4 hours. I cook my sauce over two days, switching it off when I go to bed. Make a big batch, and you can freeze half of it for next time


3 oz spelt flour
2 heaped tablespoons of Engevita Vegan Yeast Flakes (available from earth matters)
1 pint Oatly oat milk
2 desertspoons of Apple Cider Vinegar
Olive Oil
1/2 teaspoon Cayenne pepper
Salt and pepper to taste

Make a roux using the flour and enough olive oil to form a paste. Add the oat milk a little at a time until you have a thick sauce. Add the flakes, cayenne pepper and apple cider vinegar. Season and keep tasting until it’s a cheese sauce.


For your filling use whatever roasted vegetables you fancy. Put all your veg in a roasting tin and cook until soft. To make the lasagne, layer with spinach, kale, basil, the sauces and lasagne. I use Spelt Lasagne Bion which I think is the best, (you can buy this from Earth Matters). Cook in oven for about 50 minutes on 160/170ºC fan assisted.

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