Makes 8 portions

For the Tomato Sauce:

  • 1 small red onion or leek, finely chopped, 1 carrot finely chopped
  • 1 tin of organic tomatoes or 1 lb fresh chopped tomatoes
  • 2 garlic cloves
  • 1 cup of water
  • 1 tsp raw sea salt
  • 2 sprigs of fresh rosemary
  • 1 tbs coconut oil

Place the coconut oil in a pan and add the onion, garlic and salt. Gently cook until soft then add the rest of the ingredients and simmer at a low heat for 30 mins.

For the Almond Cheese Sauce:

  • 1 cup of almonds soaked or ground almonds, 1 tbs nutritional yeast
  • 2 garlic cloves with skin, 1 tsp raw sea salt, pinch of black pepper
  • 2 cups water

Blend all ingredients until smooth.

For the Lasagne Filling:

  • 1 cup of mushrooms, 2 garlic cloves, 2 cups of fresh greens (spinach or kale)
  • 1 courgette finely chopped, 1 red pepper finely chopped
  • 1 aubergine finely chopped, 1 tbs coconut oil, 1 tsp sea salt

In a pan heat the oil and the garlic then mix in all the other ingredients (leaving the spinach for last) cook and then for the last minute add in the greens.


1 packet of brown rice lasagne (cooked) or thinly slice courgettes into lasagne sheets

Once you have made the above you are ready to put it all together:

  1. In a oven dish grease with a thin layer of coconut oil.
  1. Place a layer of pasta on the bottom and add the filling layer to it and a small scoop of the tomato sauce.
  1. Repeat step 2 until the dish is filled.
  1. On the final layer, top with pasta and cover with the almond cheese sauce and the remaining tomato sauce.
  1. Place in the oven at 150 degrees for 30 mins
  1. Take out and leave to cool for a few minutes. Serve with avocado salad.

Recipe from the new book by Juliette Bryant – Superfoods & How to Use Them