This spicy veggie lasagna will melt your heart

This spicy veggie lasagna will melt your heart

It’s been a little over a year since I embarked on my plant-based adventure and I have to say it completely changed my perception of what it takes to create tasty food. This trip has drastically changed my relationship with vegetables.

In the past, I always thought vegetables were the addition to a meal and never the star of the show. It’s a shame because vegetables are so tasty and so versatile. It’s also a lot cheaper than meat and often lasts longer in your pantry. Not to mention its nutritional value.

When my journey began, I quickly got rid of every trace of meat and animal products in my kitchen. I replaced my beef broth with vegetable broth, replaced my long-lasting milk with soy milk, and worked my way through all the plant-based patties, sausages, and mince packets I could find.

To my surprise, it was quite tasty and a decent alternative, but I quickly realized that I didn’t need alternative products to meat. Plus, they tend to be as expensive as meat, so you weren’t saving as much as you would by just relying on fresh veggies.

As the months went by, I came across new and interesting recipes that got me excited about vegetables. It also gave me new inspiration to cook in alternative ways.

Cut down on dairy

Opting for plant-based products also makes you more aware of what is in the products you buy. I found myself needing to cut out most of my favorite canned or canned goods because they contain dairy. As time went by, I found myself losing the cream in my curries and those beautiful cheese platters while sipping my favorite wine. I knew dairy would be my biggest challenge and I was right.

In the end, I gave in to my beloved dairy products and decided that my diet would consist primarily of vegetarian dishes. However, I feel that eliminating milk works better for my system, so I would only drink soy milk in my tea and coffee, but still eat cheese or use cream when cooking. This is the perfect balance for me and others, the balance may look different. It’s best to find what works best for you and stick with it.

In conclusion, this experiment has changed my diet for life. A year and a half ago, choosing a vegetarian option would have been taboo for me and I constantly felt like I was missing out on the “good stuff” (the meat). My life has changed for the better, I love my relationship with vegetables now and it is something that I could translate and teach my children one day as well.

I would encourage anyone reading this to do the same. Try changing your relationship and expectations of vegetarian food, it could change your life!

To get started, dig your teeth into this amazing, spicy and Delicious Vegetarian lasagna. This is one of those dishes where I prefer the vegetarian version to the meaty one. It is not soaked in fat and is much cheaper to make. Not only will it become one of your favorites, the whole family will be begging you to do it weekly.

ALSO READ: Going Green: This Chef Makes Vegetables Look Flying

Vegetable lasagna


2 large sweet potatoes (or 3 medium)

1 cup of lentils (whatever you prefer)

1 medium onion, diced

1 thumb of fresh ginger, diced

2 medium garlic cloves, diced

150g butter

1 canned tomato

70 g tomato paste

2 teaspoons turmeric

1 tablespoon mother-in-law curry (or curry powder of your choice)

Sheets of pasta for lasagna (the amount needed will depend on the size of your plate. One box will be more than enough).

3-4 tablespoons all-purpose flour

1-2 cups of milk

1 cup shredded cheese (white cheddar or mozzarella)

Dried oregano

Salt and pepper for seasoning

Fresh coriander


  1. Peel and cut the sweet potato into large pieces and cook in water until soft.
  2. In a separate pot, cook the lentils in water until soft.
  3. Drain the water from the sweet potato and remove it from the pot. Return the pot to the heat and brown the onion, ginger and garlic in 50 g of butter.
  4. Once golden, turn off the heat and add the sweet potato and mash until smooth.
  5. Drain the water from the lentils and add it to the mashed sweet potato.
  6. Add the canned tomatoes, tomato paste, turmeric, curry powder, salt, and pepper and mix well.

To make the white sauce

  1. Start by melting the remaining butter in a small saucepan on the lowest setting. You need patience to perfect a white sauce, so take your time.
  2. Once the butter is melted, remove from the heat and add the flour. Mix with a whisk until you get a thick but smooth consistency.
  3. Don’t let it get a clay consistency because you’ve added too much flour then. Add your milk and stir the mixture until all the butter and flour have dissolved in the milk.
  4. Add a little salt and pepper to enhance the flavor before returning to simmer.
  5. To perfect the white sauce, you need to get the right balance of butter, flour, milk, and heat. The heat activates the butter, flour, and milk to result in a thick creamy sauce. Too much heat too fast will result in a lumpy sauce and we don’t want that. The key is to keep the heat low and keep stirring the mixture until it reaches the desired consistency.
  6. Once your sauce is ready, you can start layering the lasagna. Start with a thin layer of white sauce. I think this is best to provide a little extra moisture to cook the bottom layer of the pasta.
  7. Then a layer of pasta and a layer of sweet potato filling. Repeat one more time and then last another layer of pasta, then white sauce and then top the plate with a layer of cheese and a little dried oregano.
  8. Place in a preheated 180 ° C oven for 30 minutes to cook thoroughly. Once out of the oven, let it cool slightly and decorate with fresh coriander.

Vegan green salad


Lettuce leaves

Arugula leaves

¼ cucumber

½ golden delicious apple (thinly sliced)

½ cup walnuts

1 slice of red onion, cut in half

1 ½ tablespoon vegan mayonnaise

½ lemon juice

1 teaspoon of sugar

Salt and pepper


For the vinaigrette, mix the mayonnaise, lemon juice and sugar in a small bowl and pour over the salad, finishing with salt and pepper.

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