Superfood Lasagne

I often make different types of lasagne but this one is always a good option. ‘Hummus in lasagne’, you might be thinking? Trust me, it works so well! A serving of this delicious and easy meal is packed with vitamins, minerals and protein- have a look below!

Time: 50 min

Type: Main dish

Difficulty: 2 pans

Makes: 3 to 4 servings

What you need:

9 lasagne sheets, boiled for 3 minutes (extra points for wholemeal pasta)

400g chopped tomatoes

2 tbsp nutritional yeast

1/2 tbsp mixed dry herbs

Hummus: 1 can chickpeas (rinsed and drained), 1 tbsp tahini, 1 tsp garlic powder, 1/2 tsp cumin, 1 tbsp soya sauce, 1/2 lemon juiced, 1/2 tsp smoked paprika, 2-3 tbsp water

400g firm tofu, crumbled

2 handfuls fresh spinach, coarsely chopped

shredded vegan cheese (optional)


2 pans

food processor

baking tray


mixing spoons


fabric towel


Prepare lasagne sheets by boiling them for about 3 minutes (I usually put 3 each time and remove with a spatula, placing the sheets in a kitchen fabric towel);

Hummus: place all ingredients in a food processor and pulse until you get a smooth mixture (add more water if necessary);

Tomato sauce: place chopped tomatoes, nutritional yeast and dry herbs in a pan, mix and heat- reserve;

In a large bowl, mix chopped spinach with crumbled tofu and hummus;

In a baking tray, place all ingredients in layers, starting with tomato sauce, followed by hummus, tofu and spinach mix and lastly lasagne sheets – repeat twice and finish with a layer of hummus, tofu and spinach; sprinkle vegan cheese if using;

Bake in a pre-heated oven at 200C for about 25 minutes- serve while hot!

Please note this is a rough estimation of nutritional content per portion (assuming it makes 3 portions)

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